Gingerbread Layer Cake with Cream Cheese Frosting and Candied Pistachios

Gingerbread Layer Cake with Cream Cheese Frosting and Candied Pistachios
Photo by Mark Thomas

Ingredients

  • ¼ teaspoon ground cloves
  • 2 tablespoons sugar
  • ¼ teaspoon ground nutmeg
  • 1 ½ teaspoons baking soda
  • ¾ cup vegetable oil
  • ½ cup sugar
  • 1/8 teaspoon ground cardamom
  • + 15 more ingredients
    • ¾ teaspoon ground cinnamon
    • 2 cups all purpose flour
    • ¾ teaspoon grated orange peel
    • 2 8-ounce packages cream cheese
    • 2 cups powdered sugar
    • 1 cup Guinness extra stout or dark beer
    • 2 tablespoons ground ginger
    • 1 ½ teaspoons baking powder
    • 3 large eggs
    • 1 cup finely chopped pistachios
    • ½ cup unsalted butter
    • 1 tablespoon light corn syrup
    • 1 cup mild-flavored (light) molasses
    • 1 tablespoon fresh ginger
    • ½ cup dark brown sugar

Preheat oven to 350°F. Butter and flour three 8-inch-diameter cake pans. Bring stout and molasses to boil in heavy medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 1 hour to cool completely. Whisk flour and next 6 ingredients in large bowl to blend. Whisk eggs and ...

View full recipe at Epicurious

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