Everything you love about gingerbread but in a cake!
- Prep time 40 minutes
- Total time 3 hours
- Portion size 16 servings
Preheat oven to 350°F. Grease and flour three 8-inch round cake pans; line bottoms with parchment paper. Set aside.
In stand mixer with whisk attachment, whisk together flour, brown sugar, ginger, baking soda, cinnamon and salt. Whisk in eggs, oil and molasses. Slowly whisk in 3/4 cup of the water. Whisk in remaining water just until combined (batter will be thin). Scrape into prepared pans, smoothing tops.
Bake until cake tester inserted in centres comes out clean, 30 to 35 minutes. Cool in pans for 15 minutes. Invert onto greased racks; peel off parchment paper. Let cool completely.
Assembly Using serrated knife, trim tops of cakes to level, if necessary. Spread 1 tsp of the icing in centre of cake plate; top with 1 cake layer, cut side up.
Spread 1 1/4 cups of the icing over cut side; cover with second cake layer, cut side down. Spread 1 1/4 cups of the icing over top. Cover with final cake layer, cut side down; spread with 1 1/2 cups of the icing.
Using offset palette knife, spread thin layer of the Clementine Cream Cheese Icing all over cake; refrigerate until firm, about 30 minutes.
Using offset palette knife, spread remaining icing all over cake, smoothing side and top; refrigerate until firm, about 30 minutes. Top with Royal Icing Trees and Sugared Cranberries before serving. Store at room temperature for up to 4 hours.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 525 mg
- Sugars 100 g
- Protein 7 g
- Calories 957
- Total fat 48 g
- Potassium 295 mg
- Cholesterol 108 mg
- Saturated fat 17 g
- Total carbohydrate 129 g
- Iron 21
- Folate 28
- Calcium 9
- Vitamin A 26
- Vitamin C 2