Gingerbread cake with orange double cream frosting
Posted Nov 12 2008 7:06pm
This is a great cake. It's not too sweet, and actually I'd never served it frosted before, usually I just eat it with powdered sugar or lightly sweetened whipped cream. Yesterday was a special occasion, and called for a special cake. Alex had maybe never had gingerbread cake before (he's not sure) but it's something we grew up eating. Never did we frost it, or mix it with chocolate (how weird!!). This is a moist, dark, fragrant cake. It is fantastic. I'm going to write this post as fast as possible so I can eat a piece and then go crash into bed.
Today was my first day back working my regular job. It went fine, it was actually kind of fun, but I am so tired now that I'm home. I spent 7 hours standing on my leg(s), and am only a little sore. Good news! The bad news is that I burned myself pretty bad on my arm when I was making this cake, so I have a really tender spot that I keep touching on things and going 'ow!'. Oh well.
Adapted from the Joy of Cooking. I posted this recipe a year or so ago, but I altered it a bit this time.
2 c rice flour mix
3/4 c cornstarch
1 t xanthan gum
2 t baking soda
1 t cinnamon
1 t ginger
1/2 t nutmeg
pinch of salt
3/4 c sugar
1 c molasses (I use blackstrap, it's cheap and dark)
1 stick butter, softened
1 c boiling water
2 eggs, beaten
Preheat oven to 325. Grease a 9" round pan, and line the bottomw with a circle of parchment paper, or use a greased springform pan. Whisk together the flour mix, cornstarch, xanthan gum, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix the molasses, sugar, and butter until smooth. Stir in the boiling water, then the eggs, and mix into the dry ingredients. Pour into your pan, smooth the top, and bake for an hour to an hour and 15 minutes, until a toothpick stuck in the middle comes out clean. Cool in pan.
Orange double cream frosting
1 package cream cheese (8 oz), room temperature
1 stick butter, room temperature
zest from an orange (alternately, use vanilla or lemon)
2 1/2 c powdered sugar
1 c heavy cream
Beat cream cheese, butter, and zest until light and fluffy. Gradually add in powdered sugar, then refrigerate for half an hour. Take the frosting out of the fridge, then beat the heavy cream (in a different bowl) until stiff. Fold the whipped cream into the orange frosting. Makes enough to generously frost a 2 layer cake.