17 Dec

Honey Spiced Cake with Gingersnap Frosting

If you are looking for something to bring to your next holiday party that is sure to be a show stopper, than this cake is for you!  Our Honey Spiced Cake with Gingersnap Frosting not only tastes holidayish but it is something that everyone will love.  The warm spiced cake tastes just like comfort feels, and the gingery frosting is unexpected but a perfect accompaniment to the cake, and last but not least the fresh tart berries wraps it all together to cut through the sweetness.  We know once you have had this cake it will become a family favorite!

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Honey Spiced Cake with Gingersnap Frosting

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon fresh grated ginger
  • ⅛ teaspoon nutmeg
  • ⅔ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ½ cup coconut oil
  • ½ cup honey
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • ½ cup fresh squeezed orange juice
  • ½ cup buttermilk
  • rosemary, for garnish if desired

Frosting Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 3½ cup confectioners’ sugar
  • ½ cup ground gingersnap cookies, passed through a fine mesh sieve
  • 1 teaspoon milk
  • 1 teaspoon pure vanilla extract

 Cake Instructions

Preheat oven to 350 degrees F. Coat a 9″ pan with nonstick spray and line the bottom with parchment paper, set aside.  In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, fresh ginger, and nutmeg to combine.  In a bowl of a stand mixer fitted with the paddle attachment, combine sugar, brown sugar, coconut oil, honey, egg and egg yolk. Beat on medium speed until mixture is pale and thickened, about 4 minutes.  Reduce speed and gradually add vanilla, orange juice and buttermilk.  Beat until frothy, about 2 minutes.  Reduce speed to low and slowly add the dry ingredients. Beat until just combine. The batter will be thin, similar to pancake batter.  Pour into prepared pan and bake until cake is golden brown and the center springs back when touched, about 45-55 minutes.  Transfer to a wire rack and let cool in the pan for about 20 minutes. Run a knife around the edges of the cake to loosen and invert onto rack; let cool completely.

Frosting Instructions

While the cake is baking, combine butter and sugar in the bowl of a stand mixer and beat on medium speed until smooth. With the mixer running, slowly add the ground gingersnap cookies.Add the milk and vanilla and beat for about 3 to 5 minutes. Adjust consistency as needed by adding more confectioners’ sugar or milk as needed.Frost cooled cake and garnish with fresh rosemary sprigs and fresh berries, if desired.

 

 

  
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