Gingerbread Layer Cake with Candied Kumquats

Gingerbread Layer Cake with Candied Kumquats
Photo by Mark Thomas

Ingredients

  • ¾ teaspoon ground cloves
  • 12 tablespoons unsalted butter
  • ½ teaspoon ground nutmeg
  • ¾ cup vegetable oil
  • 2 8-ounce packages cream cheese
  • 1 vanilla bean
  • 15 whole cloves
  • + 20 more ingredients
    • 2 cups all purpose flour
    • 1/3 cup crystallized ginger
    • 1 cup water
    • 2 cinnamon sticks
    • ¾ cup honey
    • 22 ounces kumquats
    • ¼ cup sugar
    • 1 cup pecans
    • 3 large eggs
    • 1 1/3 cups dark brown sugar
    • 1 cup cola
    • 1 ¼ teaspoons ground cinnamon
    • 2 tablespoons ground ginger
    • 1 cup mild-flavored (light) molasses
    • 1 cup dark brown sugar
    • 1 ½ teaspoons baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons baking powder
    • 1 tablespoon vanilla extract
    • 9 tablespoons whipping cream

Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in ...

View full recipe at Epicurious

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