Christmas Recipes
Gingerbread Layer Cake
Yield: 12 servings
Ingredients
Cake
- 1 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 1/2 cups sifted all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 teaspoon grated lemon peel
- 1 egg
- 1 1/2 cups buttermilk
Topping
- 1 1/2 cups whipping cream
- 1 tablespoon granulated sugar
- 2 teaspoons shredded orange peel
- 1 (1 ounce) square semi-sweet chocolate, grated
Instructions
Cake
- In a small pan, combine honey and spices; bring to a boil. Remove from heat; cool.
- Stir together flour, baking powder, soda and salt.
- In a large mixer bowl cream butter and brown sugar to fluffy.
- Gradually beat in honey mixture at high speed.
- Add lemon peel and egg; mix thoroughly.
- Add flour mixture and buttermilk alternately to creamed mixture, stirring well after each addition.
- Pour into greased and lightly floured* 8 inch round cake pans.
- Bake at 350 degrees F for 30 to 35 minutes.
- Cool in pans for 10 minutes.
- Turn out onto rack and cool completely.
Topping
- Just before serving, whip cream with sugar until soft peaks form.
- Spread one layer with cream.
- Sprinkle with half of orange peel and half of the chocolate.
- Top with second layer.
- Top with remaining whipped cream, orange peel and chocolate.
Notes
* For best results, use our Pan Release!