GINGERBREAD CAKE WITH ORANGE CHOCOLATE CREAM CHEESE FROSTING
"An easy, simple cake that looks pretty decorated with crystallized orange peel (see accompanying recipe) and sprinklings of dark chocolate. It's moist and not sweet, with lots of spice. The recipe for cream cheese frosting follows."
1 cup dark honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 1/2 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
Grated zest of 1 lemon
1 large egg
1 cup buttermilk
Orange Chocolate Cream Cheese Frosting (recipe follows)
Crystallized orange peel (for garnish)
Dark chocolate shavings (for garnish)
Preheat the oven to 400 degrees F. Grease and flour three 8-inch cake pans (or spray with Baker's Joy).
Combine the honey, ginger, cinnamon and cloves in a small saucepan and bring to a boil. Set aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream together the butter and brown sugar in a stand mixer until light. Add the lemon zest and egg and blend. Stir in the spiced honey. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Pour into cake pans.
Bake for 20 minutes, or until the cake springs back from the center when touched. Cool on racks for 5 minutes before removing from pans.
When cool, ice the layers of the cake with Orange Chocolate Cream Cheese Frosting on the inside and top layer only, not the sides. Decorate with crystallized orange peel and sprinkle the top with chocolate shavings.
ORANGE CHOCOLATE CREAM CHEESE FROSTING
1/2 cup (1 stick) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
4 cups (1 box) confectioners' sugar, sifted
1 teaspoon vanilla
In an upright mixer using the paddle attachment, cream the butter and cream cheese together until smooth. Add the sugar and vanilla and blend on low speed for 3 minutes.
Makes 1 (8-inch) 3-layer cake
Source: Cakes From Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever by Linda West Eckhardt
"An easy, simple cake that looks pretty decorated with crystallized orange peel (see accompanying recipe) and sprinklings of dark chocolate. It's moist and not sweet, with lots of spice. The recipe for cream cheese frosting follows."
1 cup dark honey
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 1/2 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
1/2 cup brown sugar
Grated zest of 1 lemon
1 large egg
1 cup buttermilk
Orange Chocolate Cream Cheese Frosting (recipe follows)
Crystallized orange peel (for garnish)
Dark chocolate shavings (for garnish)
Preheat the oven to 400 degrees F. Grease and flour three 8-inch cake pans (or spray with Baker's Joy).
Combine the honey, ginger, cinnamon and cloves in a small saucepan and bring to a boil. Set aside.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Cream together the butter and brown sugar in a stand mixer until light. Add the lemon zest and egg and blend. Stir in the spiced honey. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Pour into cake pans.
Bake for 20 minutes, or until the cake springs back from the center when touched. Cool on racks for 5 minutes before removing from pans.
When cool, ice the layers of the cake with Orange Chocolate Cream Cheese Frosting on the inside and top layer only, not the sides. Decorate with crystallized orange peel and sprinkle the top with chocolate shavings.
ORANGE CHOCOLATE CREAM CHEESE FROSTING
1/2 cup (1 stick) unsalted butter, softened
1 (8-ounce) package cream cheese, softened
4 cups (1 box) confectioners' sugar, sifted
1 teaspoon vanilla
In an upright mixer using the paddle attachment, cream the butter and cream cheese together until smooth. Add the sugar and vanilla and blend on low speed for 3 minutes.
Makes 1 (8-inch) 3-layer cake
Source: Cakes From Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever by Linda West Eckhardt
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