Ginger Cake with Crystallized Ginger Frosting

Ginger Cake with Crystallized Ginger Frosting

Info

Rating
Calories
1066.0
Protein
10.0
Sodium
459.0
Fat
77.0

Description

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.

Ingredients

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
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
Orange slices, quartered
Crystallized ginger slices
Fresh cranberries

Directions

  1. 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.
  2. 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.)
  3. 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.)