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)
- For the Cake
- The Way of Preparing
- For the Cake:
- Preheat oven to 350°F/175°C. Move rack to the center of the oven.
- Spray 10-inch-diameter cake pan with nonstick spray. Line bottom of pan with parchment paper; spray paper as well to prevent sticking.
- Sift together the flour, ground ginger, baking soda, cinnamon, cloves, nutmeg, and salt. Stir in the crystallized ginger.
- Using an electric mixer and a large bowl, cream the butter on high until light and fluffy.
- Beat in the brown sugar and mix until no streaks remain.
- Beat in the eggs one at a time and mix until completely incorporated.
- Carefully mix in the boiling water, in a thin stream.
- Add in the molasses and beat until well combined.
- Fold in the grated orange peel (orange zest).
- Using a wooden spoon, add the sifted flour mixture in two to three batches and stir until completely combined.
- 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.
- Remove from oven and cool in the pan for 10-15 minutes.
- 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:
- Beat the heavy whipping cream, extract, and maple syrup in a large bowl until stiff peaks form.
- Assembly:
- Once cool, slice the cake into three even layers.
- 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.
- Repeat with second layer: one third of the whipped cream mixture and nuts.
- Top with remaining cake layer, cut side down.
- Spread remaining icing mixture over the top and sides of the cake.
- Sprinkle nuts and crystallized ginger atop the outside edge of the cake.
- Chill at least one hour before serving.
- Notes:
- Cake freezes beautifully once baked.
- 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!