GINGERBREAD CAKE

2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
1 cup dark brown sugar, firmly packed
1 cup granulated sugar
2 tsp pure vanila extract
8 large eggs
1 1/2 tsp ground ginger
2 tsp ground cinnamon
1 1/2 tsp ground nutmeg
1/2 tsp ground cloves
1 tsp baking soda
1 tsp baking powder
2 tsp salt
3 cups flour
10x sugar, for dusting
cinnamon cream (recipe follows)

CINNAMON CREAM

1 cup heavy cream
2 tbs 10x sugar
1/4 tsp ground cinnamon

preheat oven to 350°. butter a 10 cup ring mold pan & set aside. in the bowl of an electric mixer fitted with the paddle attachment, cream butters & sugars on medium speed until light & fluffy, 2-4 minutes. add the vanilla & 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 & flour. gradually add the flour mixture to the butter mixture & mix on low speed just until the flour has been incorporated. pour batter into prepared pan & smooth the top with a spatula. bake until a cake tester inserted into the middle comes out clean, 50-55 minutes. transfer pan to a wire rack to cool completely. invert onto a serving platter & dust with 10x sugar. serve garnished with cinnamon cream.

for cinnamon cream: place heavy cream, sugar & cinnamon in a chilled medium bowl. using a whisk whip cream until soft peaks form. cover with plastic wrap & refrigerate until ready to use.

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