Gingerbread Cake is one of the cakes we made in term 4 of Bake Club last year. We’re going to try a new one this year, even though this was delicious.
My aim for Bake Club is to try as many different recipes as possible. That helps give the girls more experience with techniques. Also, they’ll have more recipes passed on in their weekly ebooks to add to their collections.
If you’re looking for something different to serve at Christmas time, I’d suggest Gingerbread Cake it’s not as rich as plum pudding and screams Christmas.
This one is soft, and the cream cheese frosting gives it that OMG taste we’re all looking for when we go for cake. We used my “Sweet Warming Spice Blend” instead of the Gingerbread spice mix at the top of the recipe.
I make this spice blend up every Christmas and use it for all sorts of things. So much easier than having to portion out teaspoons of different spices for every recipe. But the spice mix in the recipe will be delicious you’ll just have to get all the jars out. 😉
We used frozen Cranberries because I’ve never seen a fresh one around here. If you can only find frozen cranberries as well, make sure you let them defrost in a colander first. The next step is to sit them on paper towel before sugar coating them. Otherwise, the sugar coating won’t stick very well, and water will bleed out onto your cake and not look very pretty. eeek
Gingerbread Cake with Cream Cheese Icing
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ¾ tsp freshly ground cardamom
- ¾ tsp freshly ground cloves
- 270 g plain flour
- 1 tsp baking soda
- 1 pinch of salt
- 1 tbsp gingerbread spice mix from above
- 1 Orange (finely grated zest of a whole orange)
- 2 large eggs
- 100 g light muscovado sugar (or light brown sugar)
- 100 g glucose or honey
- 125 g butter
- 100 ml cream
- 150 g Milk
- 1 cup Frozen cranberries
- 1 egg white
- Granulated sugar, for rolling
- 150 g butter, softened
- 180 powdered sugar, sifted
- 200 g cream cheese, at room temp
- Heat oven to 175°C. We use USA pans at Bec's Table and can get away with only lining the base. If you don't have them, butter and flour, then line the base of two 20 cm baking pans and set aside.
- Mix flour, baking soda, salt, gingerbread spices and orange peel in a bowl. Set aside.
- Beat eggs and sugar until fluffy and lighter in colour, about 3-4 minutes. Add glucose or honey syrup and beat until smooth.
- Melt the butter in a saucepan and add cream and milk.
- Add dry ingredients and butter mixture to the egg mixture in additions.
- Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.
- Dip cranberries in egg white and put them on a piece of kitchen paper, so they’re not soaking wet when rolling them in sugar (this will make the sugar lumpy).
- Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.
- Beat butter until pale, about 2 minutes.
- Add cream cheese and beat until just smooth.
- Add powdered sugar and continue beating until frosting is very pale and fluffy about 3-5 minutes.
- Make sure the cake is cold before you start. Put the first cake layer on a cake stand or plate, spread half the frosting using an offset spatula. Here's an opportunity to practice with a piping bag?
- Place the second cake on top.
- Spread the remainder of the frosting all over the cake and put it in the fridge to set for 20 minutes before serving.
- Decorate with sugared cranberries. Read my notes above on Frozen Cranberries.
If you want to make this early, so it’s out of the way before that last crazy week before the big day. Have a read of this “How to Freeze Cake” post. Very handy knowledge to have.
Oh and I’m making a four layer one for Open Day so if you want to taste before you buy so to speak you better head on down. LOL The date will be announced on my Facebook Page.