December 1, 2013

Soft gingerbread cake with cream cheese frosting and sugared cranberries




Now this is one helluva cake.
If you've been following this blog for a while you know I love cake. This has to be one of my favorites so far. I've said it many times before and I'm ready to stand by it again, I like soft gingerbread cake more than gingerbread cookies. Sorry if I've offended anyone. Pair a soft gingerbread cake with some buttercreamy and tangy cream cheese frosting and you're good to go.



On another note, that dress I'm wearing in the picture below has been spotted before. I promise it's not the only piece of clothing I own, although it's the only white piece of clothing I own. If you know me, you also know that about 95% of my wardrobe consists of black clothing.

Anyway, today is the first of advent in Sweden which is (to most people anyway) when you're supposed to put up all the Christmas decorations. I haven't had time to do that as I have a deadline for my book tomorrow, yet somehow I'm sitting here writing this post.
I should probably finish that. And you can go make this cake!













Soft gingerbread cake 
with cream cheese frosting and sugared cranberries

Printable recipe

Gingerbread spice mix
This recipe makes more than you need for the cake but I figure why not make some extra for other uses? I highly recommend grinding cardamom and cloves with a pestle and mortar instead of buying ready made. It does make a huge difference!

4 tsp ground cinnamon
4 tsp ground ginger
3 tsp freshly ground cardamom
3 tsp freshly ground cloves



Soft gingerbread cake
270 g all purpose flour
1 tsp baking soda
pinch of salt
4 tsp gingerbread spice mix
1/2 tsp ground bitter orange peel (can be omitted)
2 large eggs
100 g light muscovado sugar (or light brown sugar)
100 ml* cane syrup
125 g butter
100 ml heavy cream (about 35-40 % fat content)
150 ml* milk


Sugared cranberries
Fresh cranberries, a couple of large handfuls
1 egg white (use pasteurized if you're worried about eating raw eggs)
Granulated sugar, for rolling


Cream cheese frosting
I'm using a large amount of butter for this recipe to add stability as this is a rather tall cake. Cream cheese frosting tends too be a bit on the loose side, but not this one! 

150 g butter, softened
180 - 210 g (1 1/4 - 1 1/2 cups) powdered sugar
200 g cream cheese, cold



Instructions
Soft gingerbread cake
1. Heat oven to 175°C (350F). Butter and flour three 15 cm (6 inch) baking pans. Set aside.
2. Mix flour, baking soda, salt, gingerbread spices and ground bitter orange peel in a bowl. Set aside.
3. Beat eggs and sugar until fluffy and lighter in color, about 3-4 minutes. Add cane syrup and beat until smooth.
4. Melt the butter in a saucepan and add cream and milk.
5. Add dry ingredients and butter mixture to the egg mixture in additions.
6. Divide batter between prepared cake pans and bake for about 25-30 minutes or until a cake tester comes out clean. Let cool in pan for 15 minutes, then unmold onto a wire cooling rack.


Sugared cranberries
1. Dip cranberries in egg white and put them on a piece of kitchen paper so they're not soaking wet when rolling them in sugar (this will make the sugar lumpy).
2. Roll in sugar and leave to dry for 30 minutes or so. Make the frosting while you wait.


Cream cheese frosting
1. Beat butter until pale, about 2 minutes.
2. Add powdered sugar and continue beating until frosting is very pale and fluffy, about 3-5 minutes.
3. If you want the frosting to be as white as possible, add just a tiny bit (start off with a super small amount, like the tip of a toothpick and then add more if needed) of purple/royal blue icing color.
4. Add cream cheese and beat until just smooth.


Assembling the cake
1. If cake layers are domed on top, even them out just slightly using a serrated knife (you can correct this with an even layer of frosting instead).
2. Put the first cake layer on a cake stand or plate and spread a fairly thick layer of frosting on it using an offset spatula.
3. Keep doing this until you've used all three cake layers. End with a layer of frosting on top of the last layer.
4. Spread a thin layer of frosting all over the cake and put it in the fridge to set for a 10-20 minutes if needed.
5. Decorate with sugared cranberries and a sprig of spruce if desired.


A few notes
-*100 ml = 6 tbsp + 2 tsp
-*150 ml = 10 tbsp
-If you don't want to use egg whites for the sugared cranberries, Naomi over at Bakers Royale has another way of making them with a simple syrup.








43 comments:

  1. That looks absolutely divien! HEAVEN!!

    ReplyDelete
  2. Your layer cakes are a force to be reckoned with!

    ReplyDelete
  3. Wow, this is such a beautiful cake! The decorations are perfect... It looks like winter fairytale :)

    ReplyDelete
  4. I love those sugared cranberries on this cake. So gorgeous!

    ReplyDelete
  5. Wow, this whole setting is ridiculously beautiful. I just adore your decorating skills and capturing everything so perfectly in your photos!

    xo Julia

    ReplyDelete
  6. This is truly amazing, I love the decorations and the cake platter you used!!

    ReplyDelete
  7. What a beautiful cake. I will be making this for the holidays. I love your old film reel tins. My grandparents owned a theatre and I was lucky enough to get a few of those tins. I dip chocolates and the tins are perfect for storing them. You do beautiful work. Photo's, recipes. Fabulous.

    ReplyDelete
  8. I'm so in love with this effect of frosting the cake so that the layers are still visible! I've just recently seen another gorgeous cake frosted this way, too -- between yours and theirs I'm pretty sure I'll never feel the same way about fully frosted cakes again! Just lovely.

    ReplyDelete
  9. Hi, Lisa. This cake is so beautiful. The hardest part is to assemble the cake like you did... Why don't you post a video teaching how to assemble it correctly. It would be very helpful.

    ReplyDelete
  10. Absolutely stunning. Your blog is a huge inspiration for me. Thank you!

    ReplyDelete
  11. Oh wow this is awesome! I love it so much! Happy December! Love to you!

    ReplyDelete
  12. So incredibly beautiful - just magic!!

    ReplyDelete
  13. This is true art! LOVE the cake and all the photos, beautiful, beautiful!

    ReplyDelete
  14. You had me at 'soft gingerbread cake'. But it looks so incredibly beautiful - I love the cake naked with just a crumb coat. And those sugared cranberries look magical. Truly.

    ReplyDelete
  15. Så underbart gott och vackert! Jag är så glad att jag hittat din blogg! Nu ska jag äta "din" mintglass med min son. Han säger att det är det godaste som finns. Jag länkade till dig igår och skrev om Lomelinos glass:
    http://queenofkammebornia.se/2013/december/den-godaste-glassen.html
    Kram!

    ReplyDelete
  16. Fantastiska bilder! Är glad att jag hittade dig idag :-)
    Ny favorit!
    Mvh Åsa-Karin

    ReplyDelete
  17. Ljuvligt Linda - helt fantastiska bilder!
    Finns recepten på svenska någonstans nuförtiden?

    ReplyDelete
  18. Så snyggt så man storknar :-O Jag finner inte ord! Gjorde också mjuk pepparkaka förra veckan och det är ju sjukt gott också...

    ReplyDelete
  19. dear linda .. amazing job as always .. i need to ask if i can do the smae thing with rasberries ..instead of cranbrries

    layal

    ReplyDelete
    Replies
    1. Hi Layal!
      I would probably not use raspberries for this as I think they are too soft.. blueberries, lingonberries or currants would be better!

      Delete
  20. Just stumple upon your blog. Wow! It's lovely.

    ReplyDelete
  21. Love the rusric-winter look of the cake! So beautiful. You have amazing skills ♥

    ReplyDelete
  22. Any chance you can give tips on how to make that smooth, thin layer of icing around the cake so perfectly?

    It's a darn beauty of a cake, looking forward to attempting this for Christmas. <3

    ReplyDelete
  23. I have just recently discovered your blog and it has been such an inspiration, I honestly want to try just about every recipe I come across.

    I hope you don't mind that I have used some of your amazing images on my blog (with credit and links back to you of course)

    theepicureandream.wordpress.com

    ReplyDelete
  24. What a beautiful cake! The decoration is superb :)

    ReplyDelete
  25. WWoooowww...
    these photos of sweets makes me hungry!

    Gostei muito do seu Blog... bem organizado, fotos e relatos legais...
    Agora vou acompanhar direto!


    Cicloabraços
    Quem sabe a gente pedala juntos um dia!!!
    www.joaozinhomenininho.blogspot.com


    ReplyDelete
  26. Baked this cake for a Christmas party, it turned out so well! Tastes fantastic and looks really great with sugar cranberries. I used Bakers Royale recipe for cranberries and it worked well and there is no eggy smell. Thanks for a great Blog!

    ReplyDelete
    Replies
    1. Soo happy to hear you enjoyed this cake! Thank you for the kind words!

      Delete
  27. Hi there,

    We've recently launched the site Everyrecipe.co.nz where users search through recipes from all the major New Zealand recipe sites and blogs.

    We noticed that you have a tasty recipe on your blog and would like to suggest you have a look at our Top Food Blogs section here: http://www.everyrecipe.co.nz/top-food-blogs.

    If you want to add your food blog to the list and have your recipes indexed on Everyrecipe.co.nz all you have to do is follow the instructions here: http://www.everyrecipe.co.nz/add-your-food-blog.

    Our project is one of the biggest in all the world, and it’s already live in 37 countries, the US, Mexico, UK, France and Australia amongst others. We deliver thousands of visitors to food blogs daily. Some of the top food blogs receive at least 10,000 visitors from us on a weekly basis.

    Service is totally Free. No money involved

    Hopefully your food blog will be up there in the top!

    You can also find us on:
    Facebook :: Twitter

    If you have any questions please don’t hesitate to contact us at

    info@everyrecipe.co.nz

    Warm regards,

    ReplyDelete
  28. Simply lovely! Curious...how many people would this serve?

    ReplyDelete
  29. LINDA i am so DEEPLY in love with this photo series! and, the cake looks RIDICULOUSLY delicoius. included it in my weekly roundup of amazingness holiday things. PS the dress continues to look cute! :)

    ReplyDelete
  30. Beautiful cake and photos Linda! Can't wait to try it :)

    ReplyDelete
  31. Could I use honey instead cane syrup?
    I HAVE TO (this looks so great) make this cake for christmas ane they don't have none of syrups in local grocery store...

    ReplyDelete
  32. Dearest Linda,
    The cake, the images, the styling and the recipe are amazingly beautiful, gorgeous and delicious. You are an inspiration, Thank you Linda xoxo
    Happy Holidays and a wonderful Christmas

    ReplyDelete
  33. Made this yesterday for a birthday. Couldn't get it the gingerbread to rise enough, but very good!

    ReplyDelete
  34. You've done a STELLAR JOB of this absolutely yes, amazingly DIVINE gorgeous looking cake!!! Your BEAUTIFUL photo's show off this stunning piece of ART that you've created. I'd say, it's more than deserving of being on the front cover of a fabulous, & well recognized food magazine. My only complaint would be...that I can't have a great BIG slice of it right this very moment:-)

    ReplyDelete

Thank you so much for leaving a comment! :-)