Gingerbread Cake with Cinnamon Cream Cheese Frosting

supergoldenbakes.com

Stephanie Hunt

subheading: For the gingerbread cake:

subheading: Dry ingredients:

350 g | 2 ¾ cups plain flour (all purpose flour)

330 g | 1 ⅔ cups dark brown sugar

2 tsp ground ginger

2 tsp ground cinnamon

1 tsp ground cloves

1 tbsp baking powder

1 tsp bicarbonate of soda (baking soda)

½ tsp salt

subheading: Liquid ingredients:

200 g | ¾ cup + 1 heaped tbsp unsalted butter cubed

3 large eggs lightly beaten

2 tbsp treacle (molasses) optional

1 orange zest only

200 ml ¾ cup + 2 tbsp whole milk

1 tbsp fresh orange or lemon juice

1 tsp vanilla extract

3 tbsp crystallised (candied) ginger or stem ginger very finely diced

subheading: For the frosting:

300 g | 1 ⅓ cups full-fat cream cheese

½ tbsp ground cinnamon or vanilla paste

400 g | 1 ¾ cups double cream (heavy cream) whipped to soft peaks

200 g | 2 cups icing sugar (powdered sugar)

Directions at supergoldenbakes.com

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