Gingerbread Caramel Ruffle Cake
INGREDIENTS
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For the Cake:
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Vegetable oil or cooking spray, for greasing
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1 cup (8 ounces) unsalted butter, room temperature
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1 1/2 cups demerara sugar
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6 large eggs, room temperature
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1/2 cup honey
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2 tablespoons molasses
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1/2 cup strong tea, lukewarm
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1 teaspoon grated fresh ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cardamom or 1/4 teaspoon ground allspice or a pinch ground cloves
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3 cups flour
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2 teaspoons baking soda
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For the Caramel Frosting:
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3/4 cup sugar
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1/3 cup water
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Few drops lemon juice, optional
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1/2 cup + 2 tablespoons (7 ounces) unsalted butter, room temperature
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1 3/4 cups confectioners’ sugar
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Two 8-ounce packages cream cheese
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