Gingerbread House Cake

For the cake:
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1 cup butter, softened
1-1/2 cup brown sugar, packed
1 teaspoon vanilla extract
4 large eggs
1/2 cup applesauce
1/2 cup multicolored M&Ms
Other candies, such as you would use for making a gingerbread house. You could also use small gingerbread cookies.

For the frosting:
1 8-ounce package of cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
2 tablespoons milk

Pre-heat the oven to 325 F. Line a 9-inch baking pan with parchment paper. Set aside. In a mixing bowl, stir together the flour, baking powder, and spices. Set aside. In a large mixing bowl, beat the butter and brown sugar until creamy. Add vanilla and mix well. Add eggs one at a time, beating for 1 minute after each addition. Sift the dry ingredients, then stir into the butter mixture just until incorporated. Add the applesauce; stir. Pour the mixture into the prepared baking pan and even out the top. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and cool for 10 minutes, then remove from pan by gently turning it upside-down onto a wire rack. Allow to cool thoroughly. Meanwhile, prepare frosting. In a mixing bowl, beat toghether the butter and cream cheese until creamy. Gradually add the powdered sugar and milk and continue to beat until the mixture is smooth and homogenous. Keep at room temperature until time to serve. Just before serving, slice cake in half so that you have two 9x9-inch slices. Place the bottom half on a serving plate. Top with 1 cup frosting, spead evenly over the top. Sprinkle with M&Ms. Place other half of cake on top, then top it with the remaining frosting. Decorate cake with candies so that it looks somewhat like a gingerbread house.

Servings: 10

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