Triple-Decker Gingerbread Cake
This moist gingerbread cake is fragrant with the flavours of molasses, ginger, cinnamon. Photo by Grace Cameron
Issue 2, 2015, JamaicanEats magazine
- 3 cups all-purpose flour
- 1 tbsp. ground ginger
- 1 1/2 tsps. ground cinnamon
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 1 1/2 cups molasses
- 3/4 cup margarine/butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
Cream Cheese Frosting
- 1 package (16 ozs.) confectioners’ sugar
- 1 package(s) (8 ozs.) cream cheese, softened
- 4 tbsps. margarine or butter, softened
- 2 tsps. freshly grated lemon/lime peel
Prepare the cake
- Preheat oven to 350 degrees F.
- Grease three 8-inch round cake pans. Line bottoms with waxed paper; grease paper. Dust pans with flour.
- In a medium bowl, mix flour, ginger, cinnamon, baking soda, and salt.
- In a large measuring cup, whisk molasses with 1 cup water.
- In a large bowl, with mixer at low speed, beat margarine with granulated sugar until blended. Increase speed to high; beat until creamy (about 2 minutes), scraping bowl often with a spatula.
- Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition. At low speed, alternately add flour mixture and molasses mixture, beginning and ending with flour mixture. Beat until blended.
- Pour batter into pans and spread evenly. Stagger pans on 2 oven racks, so layers are not directly above one another. Bake 25 to 30 minutes, until toothpick inserted in the centre of each layer comes out clean.
- Cool layers in pans on wire racks for 10 minutes. Run small knife around the sides of the pans to loosen the layers. Invert layers onto wire racks to cool completely and discard the waxed paper.
- In large bowl, with mixer at low speed, beat frosting ingredients just until blended. Increase speed to medium and beat until frosting is smooth and fluffy (about 2 minutes), constantly scraping bowl with a spatula.
Makes about 2 1/2 cups.
Assemble the cake
- Place 1 cake layer, rounded side down, on a cake plate and spread with 1/3 cup frosting.
- Top with second layer; spread with another 1/3 cup frosting, then top with remaining layer.
- Frost top and side of cake with remaining frosting.
- Refrigerate if not serving right away.
-By JamaicanEats magazine
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