The Sweet Smell of the Holidays

With our big holiday challenge coming up soon, we decided to help get everyone in the spirit. We kicked things off yesterday with Jack’s holiday playlist and we’re very happy to continue spreading holiday cheer with a delicious Gingerbread Cake recipe from Cathy Haebe. Cathy is not only a Mintie, but she is also an incredible baker! Check out her work at kneadtomake.com and on Instagram. Try this recipe out at home to fill you home with the scent of the holidays…

Classic Gingerbread Cake

(Yields 3 layer 9” cake)

  • 1 cup canola oil
  • 1 cup sugar
  • 1 cup molasses
  • 2 eggs, beaten
  • 3 cup flour
  • 1 tablespoon ground ginger
  • 2 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup boiling water
  • 1 tablespoon baking soda
  1. Preheat oven to 350° and prepare three 9” round pans.
  2. In a large mixing bowl, using whisk attachment, combine oil, sugar, and molasses; then add eggs. Beat for about 2-3 minutes or until well mixed.
  3. In a separate bowl whisk flour, ginger, cinnamon, nutmeg, salt, and cloves. Whisk into molasses mixture, ½ cup at a time until well combined.
  4. Lastly, whisk boiling water and baking soda into batter.
  5. Divide batter into prepared pans.
  6. Bake for about 25 minutes or until a toothpick comes out clean.
  7. Cool on wire rack before taking the cakes out of the pan.

Double Brown Buttercream

  • 2 cups unsalted butter (cubed)
  •    (divided and set 1 cup aside to be browned)
  • 1/4 cup light brown sugar, packed
  • 1/8 teaspoon of salt
  • 1/8 tsp vanilla extract
  • 1/2 teaspoon cinnamon
  • 4 cups powdered sugar (sifted)
  • 1/4 cup heavy whipping cream
  1. Brown butter:
    Place 1 cup of cubed butter in a heat proof bowl and set aside. Place the second cup of butter into a medium size skillet. Let the butter melt over medium heat and cook until the bubbling foam subsides and brown flecks appear on the top. When the butter is a deep golden brown, remove from heat. Let cool for 5 minutes. Pour melted butter over the butter in the bowl. Refrigerate immediately. When cooled completely, scrape butter into large mixing bowl and whip for several minutes until it is creamy and smooth.
  2. Once butter is fluffy, add brown sugar, salt, vanilla and cinnamon. Mix until well blended.
  3. Gradually add powdered sugar 1 cup at a time. Beat well after each addition until well combined.
  4. On high speed, slowly stream in the heavy whipping cream until you reach desired consistency. (This may require more or less cream.)
Fancy decorating tips:

Create billowy snow like seen in the picture using Italian Meringue (recipe below for the decorating pros**). Then, bundle sprigs of rosemary, or other greenery, and set gently atop your cake. — Voila! A delicious edible winter wonderland (in March)!

Thanks so much, Cathy! After shooting this today in the office, we can attest that this is one delicious gingerbread cake.

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**Optional Bonus Decorating Recipe – Italian Meringue

  • 6 eggs (warmed)
  • pinch of cream of tartar
  • 1 ¾ C sugar
  • ½ cup water
  1. In a larger mixing bowl, whip the eggs whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. Gently beat in ¼ cup of sugar. Once combined, leave mixer running on low speed while preparing the simple syrup.
  2. In a small pot over low heat, combine the rest of the sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil to soft-ball stage (235 to 240 degrees). Use a candy thermometer or *cold water test for accuracy.
    *{Dip a small amount of syrup on a clean spoon. Briefly drop into chilled water. If it forms a soft, flexible ball, then you syrup is ready!}
  3. Return to your meringue with your syrup. With the mixer running on medium speed, pour the hot sugar syrup in a thin stream over fluffed egg whites. (Be sure to pour as close to the center as possible, avoid the edge of the bowl.) Beat until the egg whites are stiff and glossy, about 7 minutes. Then begin decorating!
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