A generous portion of minced fresh ginger is folded directly into the cake batter of this stunner. Swoopy Meringue Frosting gives it the whimsical appearance of a snowcapped mountain. Click here for the ski chalet recipe! Be sure to pick up a copy of our 2018 November/December issue for more ways with gingerbread!
One-Layer Gingerbread Cake
Makes 1 (9-inch) cake
- 1 cup (200 grams) granulated sugar
- 1⁄2 cup (161 grams) unsulphured molasses
- 1⁄2 cup (170 grams) light corn syrup
- 1 cup (223 grams) freshly squeezed orange juice with pulp
- 1 cup (227 grams) unsalted butter, melted
- 1⁄2 cup (70 grams) minced fresh ginger
- 2 large eggs (100 grams)
- 21⁄2 cups (313 grams) all-purpose flour
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (2 grams) ground cinnamon
- 1⁄2 teaspoon (1.5 grams) kosher salt
- 1⁄2 teaspoon (1 gram) ground cloves
- 1 cup (113 grams) chopped pecans
- 1⁄4 cup (35 grams) diced candied orange zest*
- Meringue Frosting (recipe follows)
- Gingerbread Ski Chalet
- Garnish: confectioners’ sugar
- Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper. Wrap bottom and sides of pan with a double layer of foil.
- In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, molasses, corn syrup, orange juice, melted butter, ginger, and eggs at medium speed until combined.
- In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and cloves. With mixer on low speed, gradually add flour mixture to sugar mixture, beating until combined. Fold in pecans and candied orange zest. Pour batter into prepared pan.
- Bake until a wooden pick inserted in center comes out with a few moist crumbs, 55 minutes to 1 hour. (Begin checking at 55 minutes.) Let cool completely in pan. Remove foil and cake from pan.
- Place cake on a serving plate or cake stand. Spread Meringue Frosting on top of cake, piling it high and creating mounds of “snow” on top of cake. Place Gingerbread Ski Chalet on one side. Dust cake with confectioners’ sugar, if desired. Store at room temperature for up to 2 days.
*We used the peels of Trader Joe’s Sweetened Dried Orange Slices, available at Trader Joe’s or on amazon.com.
- 2 cups (400 grams) granulated sugar
- ½ cup (120 grams) water
- 6 large egg whites (180 grams)
- ¼ teaspoon cream of tartar
- In a medium saucepan, bring sugar and ½ cup (120 grams) water to a boil over high heat. Reduce heat to medium-high; cook until a candy thermometer registers 248°F (120°C).
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at high speed until stiff peaks form. With mixer running, pour hot sugar syrup into egg whites in a slow, steady stream. Beat until bowl cools to the touch and frosting reaches a spreadable consistency, about 10 minutes. Use immediately.
Made this with very confusing results. Smells great, tastes great, followed the instructions to a T and yet after an hour the top was wonderful, a marvelous crust had formed but the whole middle was just wet! It was jiggly with oil from the butter. I’ve Never had this happen to me baking at all and I was so astounded that I didn’t know what to do. I had to put foil on top of it because I didn’t want the crust to burn. A whole extra 45 minutes in the oven! It smells good and tastes wonderful, but never once before in my life have I been so perplexed by a recipe – I’ve never had to bake a cake for an extra 45 minutes before.
Very good, but I’m definitely thinking it doesn’t need THAT much butter.