Gingerbread Cake With Cinnamon Cream Recipes

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GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING



Gingerbread Cake with Cinnamon Cream Cheese Frosting image

This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Cake

Time 40m

Number Of Ingredients 20

350 g (2 ¾) cups plain flour ((all purpose flour))
330 g (1 ⅔) cups dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tbsp baking powder
1 tsp bicarbonate of soda ((baking soda))
½ tsp salt
200 g (¾ cup + 1 heaped tbsp) unsalted butter (cubed)
3 large eggs (lightly beaten)
2 tbsp treacle ((molasses) optional)
1 orange zest only
200 ml (¾ cup + 2 tbsp) whole milk
1 tbsp fresh orange or lemon juice
1 tsp vanilla extract
3 tbsp crystallised ginger (very finely diced (optional))
300 g | 1 ⅓ cups full-fat cream cheese
½ tbsp ground cinnamon (or vanilla paste)
480 ml (2 cups) double cream ((heavy cream) whipped to soft peaks)
250 g (2 cups) icing sugar ((powdered sugar))

Steps:

  • Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins - your cake layers will be taller.
  • Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  • Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
  • Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
  • Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
  • Fold the chopped ginger into the batter and divide between the prepared cake tins.
  • Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.

Nutrition Facts : Calories 686 kcal, Carbohydrate 67 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, Cholesterol 182 mg, Sodium 521 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

GINGERBREAD CAKE WITH CINNAMON CREAM



Gingerbread Cake with Cinnamon Cream image

This cake is a perfect dessert for entertaining, especially around the holidays!

Provided by RecipeGirl.com

Categories     Dessert

Time 1h10m

Number Of Ingredients 17

2 cups (4 sticks) unsalted butter, (at room temperature)
1 cup dark brown sugar, (firmly packed)
1 cup granulated white sugar
2 teaspoons vanilla extract
8 large eggs
1½ teaspoons ground ginger
2 teaspoons ground cinnamon
1½ teaspoons ground nutmeg
½ teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons salt
3 cups all purpose flour
powdered sugar, (for dusting)
1 cup heavy whipping cream
2 tablespoons powdered sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Butter a 10 cup ring mold pan, and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium speed until light and fluffy, about 2 to 4 minutes. Add the vanilla and mix. Add the eggs, one at a time, mixing well after each addition.
  • In a large bowl, sift together ginger, cinnamon, nutmeg, cloves, baking soda, baking powder, salt and flour. Gradually add the flour mixture to the butter mixture, and mix on low speed just until the flour has been incorporated. Pour batter into prepared pan, and smooth the top with spatula.
  • Bake until a cake tester inserted into the middle comes out clean, 50 to 55 minutes. Transfer pan to a wire rack to cool completely. Invert onto a serving platter and dust with powdered sugar.
  • Place heavy cream, sugar and cinnamon in a chilled medium bowl. Using a whisk, whip cream until soft peaks form.
  • Cover with plastic and refrigerate until ready to use. When serving, top each slice of cake with a dollop of cinnamon cream.

Nutrition Facts : ServingSize 1 serving, Calories 661 kcal, Carbohydrate 63 g, Protein 8 g, Fat 43 g, SaturatedFat 26 g, TransFat 1 g, Cholesterol 231 mg, Sodium 578 mg, Fiber 1 g, Sugar 38 g, UnsaturatedFat 13 g

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