No matter what holiday event I am invited to, whether it be a Christmas eve dinner or potluck, I always bring cake. Not just because cake is a crowd pleaser but because I love ginger cake. The warm aromatic spice combined with the thick molasses and just a dash of cinnamon make something magical. This long standing tradition means that the holidays would not be complete without a homemade ginger cake with cream cheese icing on the dessert table.
We all have our favorite gingerbread or ginger cake recipe and this one is mine. I love the use of two types of ginger, both ground and crystallized, because it makes for a more dynamically flavored cake. Crystallized ginger is available at most grocery stores but is also something easy enough to make at home. You can find a tutorial here. The leftovers can be dipped into melted chocolate or chopped and added to cookie dough.
I hope you enjoy this three tiered ginger cake as much as I have throughout the holidays. Happy baking!
Ginger Cake with Cream Cheese Icing
Recipe from Cupcake Jemma
375 grams soft unsalted butter
330 grams soft dark brown sugar
225 grams black treacle (or molasses)
75 grams golden syrup
6 large free-range eggs
375 grams self-raising flour
5 tbsp ground ginger
3 tsp ground cinnamon
4 1/2 tbsp soured cream
8 nuggets of stem ginger (crystallized ginger), chopped
150 grmas soft unsalted butter
240 grams cream cheese
840 grams icing sugar (powdered sugar), sifted
View the full recipe here or watch the video below.
*recipe is written in metric measurements