Gingerbread Walnut Cake

INGREDIENTS

For the cake

• 1 ½ cups flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground ginger

• ½ teaspoon cloves

• ¼ cup unsalted butter, melted

• ⅔ cup granulated sugar

• ⅔ cup molasses

• 1 egg

• ½ cup hot water

• ½ cup Mariani Chopped Walnuts

For the frosting

• ½ cup unsalted butter, melted

• 2 ½ cups powdered sugar

• 1 tablespoon heavy cream

• ½ teaspoon vanilla extract

• ¼ teaspoon each: ground cinnamon, ground ginger, ground cloves, salt

• Optional: 2 teaspoons Mariani Chopped Walnuts, for topping

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INSTRUCTIONS

1. Preheat the oven to 350 degrees. Grease a 9x9” baking dish and line with parchment paper.

2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. Set aside.

3. In a separate bowl, whisk together the butter, sugar, molasses, and egg.

4. Add the dry ingredients to the wet ingredients and stir to combine. Add the hot water to the batter and stir to combine again. Stir in the walnuts.

5. Transfer the batter to the prepared baking dish and bake for 30-35 minutes, until the center is firm.

6. While the cake is baking, prepare the frosting. Using a hand mixer or stand mixer with a beater attachment, beat the butter until creamy. Add the sugar to the butter ½ cup at a time, mixing after each addition, until all of the sugar is added and evenly combined. Mix in the heavy cream, vanilla, cinnamon, ginger, cloves and salt.

7. Once the cake has cooled completely, spread the frosting on top. Sprinkle walnuts on top if desired.