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Richard in Cincy

Thanksgiving Dessert Recipe: Gingerbread Layer Cake

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Joined: Dec 12, 2005


Posted to Thread #12601 at 7:10 pm on Nov 12, 2008

Richard in Cincy: Thanksgiving Dessert: Gingerbread Layer Cake
Posted: Nov 8, 2004 10:12 AM

This is another variation on the Guiness Stout Gingerbread cake that I got of Bon App. in 2002. The lily is gilded just a bit more in this recipe with the addition of an orange cream cheese frosting with candied pistachio garnish. This cake always creates a stir and vanishes before any other of the desserts. Here's the original with my notes from making it.

* Exported from MasterCook * Gingerbread Layer Cake with Cream Cheese Frosting Recipe By : Bon Appetit--November 2002-- Edited and adapted by Richard Serving Size : 12 Preparation Time :0:00 Categories : Cakes Thanksgiving Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------- -----------
1 cup Guinness extra stout
1 cup molasses
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/8 teaspoon cardamom
3 large eggs
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup vegetable oil
2 tablespoon grated fresh ginger
1 cup finely chopped pistachios (not dyed red)
1 tablespoon light corn syrup
3 tablespoons granulated sugar
1 pound cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3/4 teaspoon orange zest
2 cups sifted confectioner's sugar

Important: Read through and see notes at bottom before starting.

FOR CAKE: Bring stout and molasses to boil in heavy large saucepan over high heat. Do not leave pan unattended. Mixture will rise rapidly and boil over when boiling point is reached. Remove from heat when mixture begins the boil. Stir in baking soda. Make sure pan is large enough to contain the large foam up that occurs when baking soda is stirred into pot. Let stand 1 hour to cool completely. Butter and flour three 8-inch cake pans. Preheat oven to 350F. Whisk flour and next 6 ingredients in large bowl. Wisk eggs and sugars in mixing bowl to blend. Whisk in oil and stout mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger. Divde batter among prepared pans. Bake until tester inserted into centers of cakes comes out clean, about 25 minutes. Cool cakes in pans 15 minutesl. Invert cakes onto racks; cool.

FOR CANDIED PISTACHIOS: Preheat oven to 325F. Line large baking sheet with foil. Mix pistachios and corn syrup in medium bowl. Add sugar and quickly toss to coat so that sugar doesn't melt. Spread pistachios on baking sheet. Bake until pistachios are pale golden, about 8 minutes. Cool completely.

FOR CREAM CHEESE ICING: Using electric mixer, beat cream cheese, butter, and orange peel in large bowl until fluffy. Gradually beat in powdered sugar. Chill frosting 30 minutes. Place 1 cake layer, rounded side up, on platter. Spread 3/4 cup forsting over. Top with second cake layer, rounded side up, then spread 3/4 cup frosting over. Top with third cake layer, flat side up. Spread top and sides of cake with remaining frosting. Sprinkle top of cake with broken up candied pistachio brittle.

Notes: I use a 15 gram packet of German Lebkuchen Spice instead of the spices listed: To approximate this, in addition to the spices listed in the recipe, add: 1 tsp. cinnamon, 3/4 tsp. coriander, 1/4 tsp. ground anise, 1/4 tsp. ground star anise, 1/2 tsp. orange zest, 1/4 tsp. lemon zest, 1/4 tsp. mace, 1/4 tsp. allspice.

I use the KISS one-bowl method to mix the cake: Into the mixer add fat and sugars, beat. Add eggs, 1 at a time, beating to incorporate. Beat in stout mixture. Add spices, salt, and baking powder. Blend in flour and ginger. It works beautifully. The batter is EXTREMELY THIN. I add an extra 3/4 cup of flour (and it was still thin), but bakes nicely.

I add 2 tsp. vanilla extract to icing to make "Dreamsicle" flavor. The icing is extrmely thin and must be refrigerated to stiffen so that it will stay on cake. Since the cake usually sits out for awhile, I don't want to chance the icing oozing off the cake, so beat appr. 3 extra cups of sugar into the icing (to a nice spreadable icing consistency). - - - - - - - - - - - - - - - - - -

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