Ingredients
Nine fluid ounces of milk
Chilled, cubed butter, measuring half a cup
A quarter cup of molasses.
25% corn syrup, measured in 1/4 cup
0.5 cups of brown sugar, well packed
A single egg
a quarter of a teaspoon of soda
turmeric, half a teaspoon
only one teaspoon of dried cinnamon
the equivalent of 1.5 milligrams of pinot noir
Cinnamon molasses is concerned Flour for the icing: Four ounces (about 1.5 cups) of butter
25 ml of butter, melted slightly
molasses, three tablespoons
1/2 teaspoon of cinnamon with vanilla, 1/4 teaspoon
Preparation
Start by greasing and lining a 5×9 baking pan with parchment paper. Turn the oven on high heat (350°F).
To make the pumpkin pie spice, combine the flour, ginger, cinnamon, baking soda, and pumpkin pie spice in a basin.
3. Heat the milk and brown sugar until the mixture is slightly warm. In a another pot, heat the corn syrup and molasses until they are barely warm.
4. Combine the flour and butter, then finely cut the butter and add it. Combine until the mixture reaches a crumbly texture.
Stir in the molasses mixture after combining the flour and lukewarm milk. Stir.
Step 6: Whisk in the egg and mix until smooth. After 15 minutes, remove toothpick from center and bake for another 45 minutes.
Allow to cool completely within the pan. 7. Press it with foil for one day after it has cooled to create a sticky top. Do not open until completely cooled.
Cream cheese and softened butter should be mixed together in a bowl until combined. The frosting can be made in this way. Whisk in the vanilla and cinnamon. As you continue to beat, slowly add the powdered sugar. Mix in the molasses. Frost the cake once it has chilled in the refrigerator for a night or two.