Welcome to What’s in the Bible?’s 6-week blog series to help you and your family through the “Tricky Bits” of this holiday season – everything from connecting our modern traditions to their sacred roots to helping you navigate holiday budgets and meal planning! Join our team of writers plus some very special guest bloggers for a Christmas blog series unlike any other.
Today’s guest blog is from Jolanthe Erb, who writes at Homeschool Creations and No Ordinary Moments.
Kid-Friendly Holiday Recipe: Gingerbread Cake
There’s something about baking during the holidays that helps fill our house with Christmas cheer. Maybe it’s the smell of spices coming together in special recipes reserved just for Christmas, or maybe it’s the time spent together in the kitchen baking a sweet treat that the whole family will enjoy. Whatever the reason, the end result is family gathered to create and enjoy something together.
A few years ago during a gingerbread man study with our kids, I pulled together a recipe using ingredients that I had on hand {and that didn’t require extensive decorating and such on my end ~ ahem}. The result was a yummy Gingerbread Cream Cheese Cake that has been on my ‘must bake’ list every holiday from now until forever. Amen.
While your waistline may not thank me, this recipe is easy to follow and one that the kids can help along with in mixing and pouring ~ and eating. Have fun baking this treat together with your family and enjoy it with a hot cup of cider.
Gingerbread Cream Cheese Cake
Ingredients:
{for filling}
- 8 oz. cream cheese, softened
- 1 cup sugar
- 1/3 cup flour
- 1 egg
{for batter}
- 3 cups flour
- 3/4 cup sugar
- 1 1/2 tsp. baking soda
- 1 1/2 tsp. salt
- 1 tsp. ginger
- 2 eggs
- 3/4 cup milk
- 3/4 oil
- 1/3 cup molasses
- 1 cup chopped pecans
Directions:
1. In a small bowl, mix together ingredients for the cream cheese filling and set aside.
2. In a large bowl, combine the flour and other dry ingredients. Sift together well. In a separate bowl, beat together egg, milk, oil, and molasses. Stir into dry ingredients and mix well. Fold in nuts.
3. Pour 1/3 – 1/2 of batter into a well-greased bundt pan. Spoon the cream cheese filling mixture over top of the batter. Cover the filling with remaining batter.
4. Bake at 350 for 45 – 50 minutes or until a toothpick inserted comes out clean. Cool for about 10 minutes and invert on a cooling rack.
5. Dust with powdered sugar.
Note: Recipe can be made using whole wheat flour. We used coconut oil and the results were wonderful!! Recipe card here.
