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Photo, Erik Putz.
Molasses and ginger (as well as nutmeg, cinnamon and cloves) impart this gingerbread layer cake with loads of comforting holiday flavours.
1 cup fancy molasses
1 cup hot water
1 1/2 tsp baking soda
2 cups all-purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/4 tsp nutmeg
4 eggs
2/3 cup canola oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp vanilla
2/3 cup butter
125 g cream cheese
2 1/2 cups icing sugar
1/3 cup chopped crystallized ginger
MELT butter in a medium saucepan over medium, stirring until nutty brown, 4 to 5 min. Pour into a medium bowl, leaving brown bits in pan. Let cool 10 min. Refrigerate until butter is cold and firm, about 1 hour.
PREHEAT oven to 350 F. Spray 2 9-in. round cake pans with oil and line bottoms with parchment.
WHISK molasses with hot water in a medium bowl until smooth. Whisk in baking soda. Let stand for 10 min.
WHISK flour, ground ginger, baking powder, cinnamon, salt, cloves and nutmeg in a medium bowl.
WHISK eggs, oil, both sugars and vanilla in a large bowl. Whisk in molasses mixture. Gradually whisk in flour mixture just until smooth. Pour batter into prepared pans, smoothing tops. Bake until a toothpick inserted in centre comes out clean, about 35 min. Cool in pans on wire rack for 10 min. Run a knife around edge of pans and turn out onto rack. Remove parchment and cool completely, about 1 hour.
BEAT cold brown butter with an electric mixer on medium-high, until light and creamy, about 3 min. Beat in cream cheese until smooth, about 4 min. Reduce speed to medium-low. Gradually add icing sugar, ¼ cup at a time, until combined, 5 more min.
PLACE 1 cake layer on serving plate. Spread half of the icing overtop. Add second cake layer. Spread remaining icing overtop. Sprinkle with crystallized ginger. Tip: Cake can be made 2 days ahead. Wrap in plastic wrap. Make brown butter icing up to 3 days ahead and refrigerate in an airtight container.
Calories 605, Protein 5g, Carbohydrates 85g, Fat 28g, Fibre 1g, Sodium 437mg.
Excellent source of iron.