GINGER CAKE WITH CRYSTALLIZED GINGER FROSTING
This turns a terrific gingerbread—
created by Rick Rodgers, an accomplished
baker and food writer— into a layer cake.
Let the stout stand, opened, at room
temperature overnight so that it’s flat
when you add it to the batter.
~~ Cake
2 1/2 cups all purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups (packed) golden brown sugar
2 large eggs
1 cup mild-flavored (light) molasses
3/4 cup stout (beer), flat, room temperature
~~ Frosting
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
Orange slices, quartered
Crystallized ginger slices
Fresh cranberries
For cake:
Preheat oven to 350°F.
Butter and flour two 9-inch-diameter cake
pans with 2-inch-high sides.
Sift first 6 ingredients into medium bowl;
set aside.
Using electric mixer, beat butter and brown
sugar in large bowl until light and fluffy.
Add eggs 1 at a time, beating well after
each addition.
Beat in molasses.
Beat in flour mixture alternately with stout
in 3 additions each (mixture may look curdled).
Beat just until smooth.
Divide batter between prepared pans; smooth tops.
Bake cakes until tester inserted into center
comes out clean, about 40 minutes.
Cool cakes in pans on rack 10 minutes.
Turn cakes out onto racks; cool completely.
(Can be made 1 day ahead.
Wrap in plastic; let stand
at room temperature.)
~~ For frosting:
Using electric mixer, beat cream and
powdered sugar in large bowl until
peaks form.
Fold in minced crystallized ginger.
Place 1 cake layer on platter.
Spread 2 cups frosting over top.
Top with second cake layer.
Spread remaining frosting over top and
sides of cake.
Arrange orange slices, ginger slices and
cranberries on top.
(Can be made 2 hours ahead.
Chill.
Let stand at room temperature
20 minutes before serving.)
Makes 10 servings.
Bon Appétit
December 2000
Rick Rodgers
A Cook from South Pasadena, CA on 02/28/05
Very good. It tasted better than expected.
Took it to a camp out and many loved it. It
was quite tasty.
A Cook from San Francisco on 11/21/02
I love gingerbread so I tried this recipe. I've
made lots of cakes from scratch but this one was
really heavy. It wasn't bad tasting but I've had
much better gingerbread so I wouldn't bother with
it again.
A Cook from Cedar Mill (Portland), OR on 05/19/02
Fabulous! This cake received rave reviews at
a little music and dessert soiree we had. The
frosting is absolutely perfect with the cake.
Even without the decorative sliced orange and
cranberries on top the cake was beautiful and
delicious. Most of our guests asked for a slice
to take home.
--
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