GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
- Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
- Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
- Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
- Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
MAPLE-GINGERBREAD LAYER CAKE WITH SALTED MAPLE-CARAMEL SAUCE
In this delicious dessert, tender spice cake is layered with maple-sugar frosting, candied pecans, and a salty-sweet caramel sauce
Provided by Lori Longbotham
Categories Cake Mixer Egg Dessert Bake Thanksgiving Kid-Friendly Cream Cheese Pecan Fall Maple Syrup Bon Appétit Birthday Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 22
Steps:
- For maple-coated pecans:
- Place large piece of foil on work surface. Combine nuts and maple syrup in heavy medium skillet (do not use nonstick) over medium-high heat and bring to boil, tossing to coat. Cook until syrup is dark amber and almost cooked away and thickly coats nuts, tossing often, 3 to 3 1/2 minutes. Scrape nuts onto foil. Working quickly with 2 forks, separate nuts. Sprinkle with coarse salt. Cool until coating is crisp and hard, about 1 hour. DO AHEAD: Pecans can be made 1 day ahead. Store airtight at room temperature.
- For cake:
- Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Combine first 4 ingredients in processor; add ginger. Blend until ginger is finely ground, about 1 minute. Using mixer, beat maple sugar and butter in large bowl until fluffy. Beat in eggs 1 at a time (batter may look curdled). Stir 3/4 cup hot water and molasses in small bowl. Beat dry ingredients into butter mixture in 4 additions alternately with molasses mixture in 3 additions.
- Divide batter between prepared pans (about 21/2 cups each). Bake until tester inserted into center comes out clean, 30 to 32 minutes. Cool cakes in pans on racks.
- For frosting:
- Combine crème fraîche, cream, and both sugars in large bowl. Using electric mixer, beat until very thick and stiff.
- Cut around pan sides to loosen cake layers; turn out onto racks. Place 1 cake layer on platter. Spread with 1 1/3 cups frosting. Drizzle with 3 tablespoons caramel sauce. Top with second cake layer. Spread remaining frosting smoothly over top and sides of cake. Drizzle top of cake with 3 tablespoons sauce. Cover with cake dome; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead; keep chilled. Let stand at room temperature 30 minutes before continuing.
- Cut pecans into pieces or leave whole. Press pecans into frosting on sides of cake. Cut cake into wedges. Spoon sauce over.
FRENCH CANADIAN FROSTED MAPLE GINGERBREAD
Make and share this French Canadian Frosted Maple Gingerbread recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Sift together the flour, soda, ginger and salt.
- Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter or bacon fat.
- Gradually add the dry ingredients, beating until well blended.
- Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan.
- Bake at 350 F.
- for 30 to 40 minutes, or until cake pulls away from the sides of the pan.
- Remove from the oven and let it cool.
- Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency.
- Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts.
- The Canadian Cook Book.
Nutrition Facts : Calories 4128.6, Fat 124.8, SaturatedFat 73.7, Cholesterol 495, Sodium 3350.6, Carbohydrate 722.7, Fiber 8.2, Sugar 471, Protein 42.5
CHRISTMAS GINGERBREAD CAKE WITH MAPLE WHIPPED CREAM
Categories Cake Milk/Cream Food Processor Mixer Ginger Dessert Bake Orange Winter Chill Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 14 to 16
Number Of Ingredients 21
Steps:
- Make cake:
- Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.
- Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.
- Make filling and frosting:
- Beat cream and maple syrup in large bowl until stiff peaks form.
- Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake around edge. Garnish with orange peel strips. Cover with cake dome; chill at least 1 hour and up to 6 hours.
FROSTED MAPLE GINGERBREAD CAKE
Each year, as the end of winter approaches, the farmers of Vermont begin the process of making maple syrup. It is a technique that was taught to them by Native Americans, who have been making maple syrup for thousands of years. Here is a tasty cake from Shelburne Farms in Vermont.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- TO MAKE THE CAKE:.
- Preheat the oven to 350°F.
- In a bowl, combine the egg, maple syrup, sour cream and melted butter; blend well.
- In a second bowl, sift together the flour, ginger, baking soda, and salt and mix well. Combine the liquid and dry ingredients until they are well blended.
- Pour the batter into a greased and lightly floured 8 x 8 inch baking pan and bake for 35 minutes or until the cake pulls away from the sides of the pan.
- Transfer to a serving dish and let cool before frosting. Makes 10 servings.
- TO MAKE THE FROSTING:.
- In a bowl, combine all of the frosting ingredients. Mix until smooth. Spread over the cooled gingerbread.
- Burt Wolf * Eating Well.
Nutrition Facts : Calories 394.9, Fat 10.9, SaturatedFat 6.5, Cholesterol 45.5, Sodium 299.4, Carbohydrate 71.1, Fiber 0.8, Sugar 44.1, Protein 4.5
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