Gingerbread Gift Cake

Gingerbread Gift Cake image Image by: Gingerbread Gift Cake image Author: Canadian Living

The flavour of gingerbread cookies magically becomes a fork-friendly moist cake complete with candy decor. Gather little hands to help decorate and many mouths to help devour this sweet holiday treat. For the best gift-wrapped look, choose 1-inch (2.5 cm) wide fruit leather candy strips.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1 cup fancy molasses
  • 1 egg
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons cinnamon
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2/3 cups boiling water
  • 1/2 cup chopped crystallized ginger
Bow:
  • 2 pkg fruit leather such as Fruit by the Foot
Cream Cheese Icing:
  • 1 pkg cream cheese softened
  • 1/2 cup butter softened
  • 5 cups icing sugar
  • 1 teaspoon vanilla

Method

Grease two 8-inch (1.2 L) round cake pans; line bottoms and sides with parchment paper. Set aside. In large bowl, beat butter with sugar until light; beat in molasses, egg and vanilla. Whisk together flour, ground ginger, cinnamon, baking soda, cloves and salt; stir into butter mixture until no longer streaky. Stir in boiling water until smooth. Fold in crystallized ginger. Scrape into prepared pans.

Bake in 350 F (180 C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; peel off paper. Let cool completely on rack.
Make-ahead: Cover with plastic wrap and store for up to 24 hours.

Cream Cheese Icing
: In bowl, beat cream cheese with butter until fluffy; gradually beat in icing sugar. Beat in vanilla. Trim tops of cakes to level if necessary. Place 1 of the cakes on flat cake plate; slide strips of waxed paper between edge of cake and plate. Spread top with 3/4 cup of the icing; top with second cake.

Spread 1 cup of the remaining icing over top and side of cake to seal in crumbs; refrigerate until firm, about 30 minutes. Spread remaining icing over cake; refrigerate until firm, about 30 minutes. Remove paper strips.

Bow: Unroll 1 package of fruit leather candy; cut in half crosswise to make 2 strips. Drape across top and down side of cake to make cross shape in centre; trim to fit.

Unroll remaining fruit leather. Cut two 3-1/2-inch (9 cm) long strips; diagonally cut off 1 end of each. Arrange, points out, over centre of cake to make bow ends. Cut two 4-inch (10 cm) and two 5-inch (12 cm) long strips from remaining fruit leather; fold each in half to make bow loops.

Cut 2-inch (5 cm) strip from remaining fruit leather. Press ends of larger bow loops together; wrap 2-inch (5 cm) strip around centre to cover. Arrange smaller loops over bow ends; top with larger loops.

Make-ahead
: Cover loosely and refrigerate for up to 8 hours. Let stand at room temperature for 30 minutes before serving.

Nutritional facts per each of 16 servings: about

  • Fibre 1 g
  • Sodium 292 mg
  • Sugars 62 g
  • Protein 4 g
  • Calories 496.0
  • Total fat 18 g
  • Cholesterol 59 mg
  • Saturated fat 11 g
  • Total carbohydrate 83 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 16.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Gingerbread Gift Cake

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