113 Teatime Holidays
Ginger-Molasses Cake with
Lemon–Cream Cheese
Frosting
Makes approximately 16 servings
2¼ cups all-purpose fl our
¼ teaspoon salt
1½ tablespoons ground ginger
¾ teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon ground cloves
¾ cup unsalted butter, softened
½ cup fi rmly packed light brown
sugar
½ cup granulated sugar
1⁄3 cup unsulphured molasses
¼ cup orange blossom honey
3 large eggs, room temperature
1½ teaspoons vanilla extract
¾ cup whole buttermilk, at room
temperature
2 recipes Lemon–Cream Cheese
Frosting (recipe follows), divided
Garnish: gold sugar pearls and edible
gold glitter fl akes
- Preheat oven to 350°. Line 3 (8-inch)
round cake pans with parchment paper.
Spray with baking spray with fl our. - In a large bowl, whisk together fl our,
salt, ginger, baking soda, cinnamon,
allspice, and cloves. - In a large mixing bowl, beat together
butter, brown sugar, and granulated
sugar with a mixer at high speed
until light and fl uff y, approximately
5 minutes. Beat in molasses and honey.
Add eggs, one at the time, beating
well after each addition. Beat in vanilla
extract. Using a rubber spatula, scrape
down sides and bottom of bowl. - Gradually add fl our mixture to but-
ter mixture in thirds, alternately with
buttermilk, beginning and ending with
fl our mixture, beating until incorpo-
rated. Divide cake batter evenly among
prepared pans, using an off set spatula
to level cake batter. Tap pans gently on
countertop to reduce air bubbles. - Bake until cake edges are golden
brown and a wooden pick inserted in
the centers comes out clean, 18 to
20 minutes. Let cool in pans for 10 min-
utes. Turn out layers onto wire cooling
racks, and let cool completely.- Spread approximately 1½ cups Lemon–
Cream Cheese Frosting between 2 cake
layers, bottoms together. Spread
1½ cups frosting on top of second cake
layer. Top with third cake layer, bottom
side up. Spread 1 cup frosting in a
smooth, thin layer over sides and top
of cake. If desired, cover and refrigerate
cake for up to a day. - To fi nish decorating cake, using an
off set spatula, spread 2 cups frosting
in a thick layer over sides and top of
cake, creating decorative swoops and
swirls. Place remaining 2 cups frost-
ing in a piping bag fi tted with a very
large closed-star tip (Ateco #847). Pipe
individual rosettes around edge of top
of cake. - Garnish each frosting rosette with a
gold sugar pearl and a sprinkle of edible
glitter. Serve immediately, or refrigerate
for a few hours until serving time. For
best fl avor, serve at room temperature.
Lemon–Cream Cheese Frosting
Makes 4 cups½ cup unsalted butter, softened
7 cups confectioners’ sugar
1 (8-ounce) package cream cheese,
softened
3 tablespoons whole milk
2 teaspoons fresh lemon zest
½ teaspoon lemon extract
¼ teaspoon vanilla extract
¼ teaspoon salt- In a large mixing bowl, beat together
butter, confectioners’ sugar, cream
cheese, milk, lemon zest, lemon extract,
vanilla extract, and salt with a mixer at
low speed. When confectioners’ sugar
is incorporated, gradually increase
speed to high, scraping down sides and
bottom of bowl and beating until light
and fl uff y. - Use immediately, or store in a covered
container, and refrigerate for up to a
day. Let come to room temperature
before using.