Full Moon Recipe for November: Gingerbread Cake

Hello there, guys, gals, and non-binary pals! Here’s this month’s witch-tinted recipe for Gingerbread Cake! It is from Epicurious and hasn’t really been altered all that much. First, the recipe; then, me talking about how it is an edible spell!

Christmas Gingerbread Cake with Maple Whipped Cream

• The Ingredients
  • For the Cake
    • Nonstick vegetable oil spray
    • 3 cups all-purpose flour
    • 2 tablespoons ground ginger
    • 2 teaspoons baking SODA
    • 1 and 1/4 teaspoons ground cinnamon
    • 3/4 teaspoon ground cloves
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon salt
    • 1/3 cup minced crystallized ginger
    • 10 tablespoons (1 and 1/4 sticks) unsalted butter, room temperature
    • 1 cup (packed) golden brown sugar
    • 3 large eggs
    • 1 cup molasses, I use dark
    • 1 cup boiling water
    • 2 1/2 teaspoons grated orange peel or 1 tablespoon orange zest
  • For the Filling and Frosting
    • 3 cups chilled heavy whipping cream
    • 1/2 cup pure maple syrup
    • 1 teaspoon maple extract
    • 1 tablespoon finely chopped crystallized ginger (for the filling and garnish)
    • 1/4 cup finely chopped nuts (pecans, walnuts, or almonds)

• The Way of Preparing
• For the Cake:
  1. Preheat oven to 350°F/175°C. Move rack to the center of the oven.
  2. Spray 10-inch-diameter cake pan with nonstick spray. Line bottom of pan with parchment paper; spray paper as well to prevent sticking.
  3. Sift together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Stir in the crystallized ginger.
  4. Using an electric mixer and a large bowl, cream the butter on high until light and fluffy.
  5. Beat in the brown sugar and mix until no streaks remain.
  6. Beat in the eggs one at a time and mix until completely incorporated.
  7. Carefully mix in the boiling water, in a thin stream.
  8. Add in the molasses and beat until well combined.
  9. Fold in the grated orange peel (orange zest).
  10. Using a wooden spoon, add the sifted flour mixture in two to three batches and stir until completely combined.
  11. Add batter to pan and bake on center rack for about an hour or until a cake tester/skewer inserted into the center comes out clean.
  12. Remove from oven and cool in the pan for 10-15 minutes.
  13. Run a knife around the sides of the pan to release it; invert the cake onto a wire rack and cool completely.
• For the Icing:
  1. Beat the heavy whipping cream, extract, and maple syrup in a large bowl until stiff peaks form.
• Assembly:
  1. Once cool, slice the cake into three even layers.
  2. Place one layer of cake onto your serving plate, cut side up. Spread one third of the whipped cream mixture over it. Garnish with nuts if desired.
  3. Repeat with second layer: one third of the whipped cream mixture and nuts.
  4. Top with remaining cake layer, cut side down.
  5. Spread remaining icing mixture over the top and sides of the cake.
  6. Sprinkle nuts and crystallized ginger atop the outside edge of the cake.
  7. Chill at least one hour before serving.
• Notes:
  • Cake freezes beautifully once baked.
    

This recipe is directly from my friend Chelé.

This cake is a powerful punch to add to any spell: ginger for power, clove for longevity, nutmeg for luck and power, and orange to lift spirits.

Happy Baking! I would love for you to send me pictures of your attempts. And please share any recipes you’d like me to make!