The spirit of the holidays come alive in this delicious and moist gingerbread cake.  Toasted almonds, candied citrus, and rum soaked currents mingle with Lebkuchengewürz (German gingerbread spice) to make a most memorable combination of flavors.  Topped with a lemon zest frosting, this cake is truly full of the essence of an old world Christmas.

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Old World Gingerbread Cake

The spirit of the holidays come alive in this delicious and moist gingerbread cake.  Toasted almonds, candied citrus, and rum soaked currents mingle with Lebkuchengewürz (German gingerbread spice) to make a most memorable combination of flavors.  Topped with a lemon zest frosting, this cake is truly full of the essence of an old world Christmas.

Course Cakes, Dessert

Cuisine German

Keyword cake, Gingerbread Cake, Holiday baking

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Servings 12 slices

Author Christoph

Ingredients

Gingerbread Cake

• ½ cup dried currants
• 3 Tablespoon spiced rum optional
• ½ cup toasted almonds finely chopped
• ½ cup candied orange & lemon peel
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon kosher salt
• 2 Tablespoons + 1 teaspoon Lebkuchengewürz*** is a German gingerbread spice that can be purchased on Amazon or make your own.
• 8 Tablespoons unsalted butter soften
• 1 cup dark brown sugar packed
• ½ cup dark molasses
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• ½ cup buttermilk

Lebkuchengewürz***

• 2 ½ Tablespoons ground cinnamon
• 2 teaspoons ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground coriander
• ½ teaspoon ground green cardamom
• ½ teaspoon ground ginger
• ½ teaspoon ground star anise
• ¼ teaspoon ground mace
• ¼ teaspoon ground nutmeg

Lemon Zest Frosting

• 1 ¼ cups confectioners’ sugar
• ¼ cup meringue powder
• Zest of one lemon
• 2 – 3 Tablespoons fresh lemon juice

Instructions

Gingerbread Cake

• Position shelf in the center of the oven and heat to 350°F. Grease a 9” x 5” loaf pan and line with parchment leaving the side to hang over the edge of the pan.
• Toss currants together with rum in a small bowl and set aside to hydrate while you prepare the batter.
• Place the almonds in a dry skillet over medium high heat to toast, when cool pulse them in a food processor until finely ground (do not process into almond butter) and set aside. Pulse the Citron until finely ground and set aside.
• Sift together flour with baking soda, salt, and spices.
• In a large mixing bowl cream together brown sugar and butter until light and fluffy. Add molasses mix until well combined. In a small bowl whisk together eggs and extract. Add to butter mixture and beat until completely incorporated.
• Add about half of the dry ingredients to the wet along with half the buttermilk and mix until combined. Repeat with the balance of the flour and butter milk. Fold in the almonds, citron, and currants (including any remaining rum).
• Pour into prepared pan and bake for 50 to 60 minutes or until a knife inserted in the center comes out clean. Remove from oven and place on rack to cool for 5 minutes. Lift cake out of the pan using the parchment paper handles and allow to completely cool before frosting.

Lebkuchengewürz***

• Combine all the spices together and store in an airtight container for up to a year.
• For the best tasting blend use whole spices and toast them lightly in a dry skillet to enhance their flavors before grinding. Take care not to burn the spices when toasting as they can become bitter.

Lemon Zest Frosting

• Combine powdered sugar, meringue powder and lemons zest in a small mixing bowl. Add the lemon juice a little at a time mixing well after each addition until the frosting is a nice thick yet spreadable consistency. Spread over the top of the completely cooled cake. Decorate with cinnamon sticks and citron if desired.

Notes

Brandy can be used in place of Rum if you prefer or alcohol can be omitted completely.

 

Magic is not only on the air this holiday season but also in this cake. Layers of peppermint swirls are an exciting surprise snuggled under a blanket of fluffy whipped white chocolate ganache frosting. As in a dream, candy canes dance across twinkling stars amidst the cloud like peaks of this Whoville holiday treat. This stunning dessert will please young and old alike and certainly make a fabulous center piece for any holiday gathering.

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Candy Cane Cake

A magical holiday cake swirled with layers of peppermint and covered in a blanket of white chocolate ganache frosting.

Course Dessert

Cuisine American, Holiday

Prep Time 40 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 12

Author Christoph

Ingredients

Cake

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1½ sticks unsalted butter, softened
• 1½ cups sugar
• 2 teaspoons vanilla extract
• 6 large egg whites
• 3/4 cup milk

White Chocolate Ganache Frosting

• 10 ounces white chocolate pieces
• 1 cup heavy whipping cream
• 2 tablespoons butter
• 2 cups confectioners’ sugar
• 4 teaspoon meringue powder

Instructions

Cake

• Position a rack in the middle of the oven and heat to 350° F. Butter two 8″ round cake pans and line the bottom with parchment paper. (trace around the outside of the pan with a pencil).
• Combine the flour, baking powder, and salt in a bowl, sift together by mixing with a whisk.
• Cream together the butter and sugar in the bowl of a heavy-duty mixer fitted with the paddle attachment and beat on medium speed for about 5 minutes, or until very soft and light. Beat in the vanilla.
• Whisk together the egg whites and milk by hand in a medium mixing bowl until just combined.
• Reduce the mixer speed to low and beat in one-quarter of the flour mixture, then one-third of the milk mixture, stopping and scraping down the bowl and beater after each addition.
• Beat in another quarter of the flour, then another third of the milk mixture. Scrape again. Repeat with another quarter of the flour and the remaining milk mixture; scrape. Finally, beat in the remaining flour mixture.
• Pour the batter into two mixing bowl dividing it evenly.
• Add 6 – 8 drops of peppermint oil to one half, and 5 – 6 drops of red gel paste to the other.
• Using a quarter cup scoop for each half of the batter, place a scoop of the white batter in the center of each pan. Drop a scoop of the red into the center of the white batter. Alternate between the two colors dropping the batter into the center of the last color until all the batter is gone. Don’t worry if it is not exact. Lightly tap the pans on the counter to help the batter even out.
• Bake the layers for about 30 to 35 minutes, until they are well risen and firm and a toothpick inserted in the center emerges clean.
• Cool the layers in the pans on racks for 5 minutes, then turn out onto racks to completely cool.

Ganache Frosting

• Place chocolate pieces in a mixing bowl.
• Heat the cream in a sauce pan until it just begins to boil. Pour hot cream over chocolate and slowly mix (the heat from the cream will melt the chocolate). When the mixture becomes smooth and creamy add the butter and mix well.
• Set aside and allow to cool to room temperature.
• When the chocolate mixture is room temperature place it in the bowl of a stand mixer fitted with a whisk attachment. On low-speed add the confectioners’ sugar a little at a time. Add the meringue powder. Increase the speed of the mixer to high, and whip for 5 to 8 minutes, or until stiff peaks form (Frosting will double in volume and take on a silky appearance).

Assemble

• Level the tops of the cakes if needed with a sharp knife by slicing off the “hump” in the center if need be. Spread a layer of frosting on top of both layers.
• Put a small dab of frosting on the center of your cake circle or plate (this will prevent sliding) and place the first layer over it. Turn the second layer over and place it frosting side down on top of the first to create a sandwich. Using a gentle twisting motion shift the top layer to make sure the two are evenly stacked and the top of the cake is level.
• Cover the top of the cake with a layer of frosting.
• Frost the sides of the cake. Once the entire cake is covered with an even layer, use the tip of your knife add peaks and swirls (Remember ganache frosting is chocolate and dries with a thin hard shell, so make sure to work in all the swirls you want before it sets, do not try to go back into the frosting with your knife once it is set up).
• Dust the top with some crushed candy canes. Arrange some canes to create a topper for your cake. Dust with CK Disco Dust or Edible Glitter for some added magic.

Notes

This cake was made using a basic white cake recipe, then poured into pans the using the same technique as for a Zebra cake.