gingerbread cake with buttermilk frosting

Name: GINGERBREAD CAKE WITH BUTTERMILK FROSTING
Prep time: 2 h 30 min
Cook time: 20 min
Yield: 10
Cuisine: American
Ingredients: 3-3/4 cup(s) all purpose flour; 1/2 cup(s) chopped crystallized ginger; 2 teaspoon(s) baking powder; 2 teaspoon(s) baking soda; 1 teaspoon(s) ground cinnamon; 3/4 teaspoon(s) salt; 1/4 teaspoon(s) ground cloves; 1 cup(s) (2 sticks) butter, softened; 1-1/2 cup(s) firmly packed light brown sugar; 3 large eggs, separated; 1-1/2 cup(s) hot strong brewed coffee; 3/4 cup(s) light molasses; - shortening; - buttermilk frosting; - spiced glazed pecans; ## BUTERMILK FROSTING; 1 cup(s) (2 sticks) butter, softened; 1 package(s) (32-oz.) powdered sugar; 5 to 8 tablespoon(s) buttermilk; 2 tablespoon(s) fresh lemon juice; 1 teaspoon(s) vanilla extract; 1 pinch(es) salt; ## SPICED GLAZED PECANS; 1/4 cup(s) sugar; 1/4 teaspoon(s) ground cinnamon; 1/4 teaspoon(s) ground ginger; 1/8 teaspoon(s) ground cloves; 1 cup(s) coarsely chopped pecans

49 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Dec 16, 2014

Here is another of my favorites: a gingerbread recipe that is completely decadent. This has got to be simply heavenly and would elegantly top off a meal in fall or winter, especially. I'm thinking this will be a snowed-in-during-January project. Recipe & photo: Southern Living Magazine 12-16-14

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Gingerbread Cake with Buttermilk Frosting

prep time 2 Hr 30 Min

cook time 20 Min

method Bake

yield 10-12 serving(s)

Ingredients

3-3/4 cup all purpose flour
1/2 cup chopped crystallized ginger
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup (2 sticks) butter, softened
1-1/2 cup firmly packed light brown sugar
3 large eggs, separated
1-1/2 cup hot strong brewed coffee
3/4 cup light molasses
- shortening
- buttermilk frosting
- spiced glazed pecans
BUTERMILK FROSTING
1 cup (2 sticks) butter, softened
1 package (32-oz.) powdered sugar
5 to 8 tablespoons buttermilk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 pinch salt
SPICED GLAZED PECANS
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 cup coarsely chopped pecans

How To Make gingerbread cake with buttermilk frosting

Step 1

Process the first 7 ingredients in a food processor for 1 minute or until ginger is finely ground. Beat buter at medium speed with an electric stand mixer until creamy. Add sugar; beat until fluffy. Add egg yolks, 1 at a time; beat until blended after each addition.

Step 2

Combine coffee and molasses. Add flour mixture to butter mixture alternately with coffee mixture, beginning and ending with flour mixture. Beat at low speed just until blended. Beat egg whites at high speed until stiff peaks form. Fold egg whites into batter in 3 batches.
Step 3

Spoon batter into 3 greased (shortening) and floured 8-inch-round cake pans. Bake in a preheated 350º oven for 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool on racks.
Step 4

Spread buttermilk frosting between layers and over cake. Garnish with pecans.
Step 5

FOR BUTTERMILK FROSTING: Beat butter at medium speed with an electric mixer for 1 minute. Gradually add powdered sugar alternately with 5 TBSP. buttermilk. Beat at low speed until blended. Stir in lemon juice, vanilla, and salt. If desired, add up to 3 TBSP. buttermilk, 1 TBSP. at a time; beat to desired consistency.
Step 6

FOR SPICED GLAZED PECANS: Combine first 4 ingredients in a heavy saucepan over medium heat. Add pecans and cook, stirring constantly, 7 minutes or until sugar melts and coats pecans. Spread on greased wax paper, and cool.
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