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Gingerbread Cake w/ Cranberry Filling




Source of Recipe


Paula Deen's Holiday Baking Magazine, 2008


Recipe Introduction


This is a delicious, moist cake and an adorable one with the little gingerbread men marching around the cake. I made it for our Christmas Eve 2008 dinner and everyone who tasted it loved it. I think that adding a row of whole, fresh and sugared cranberries around the bottom of the cake would look nice.



List of Ingredients




CAKE:
1 c. vegetable oil
1 c. sugar
1 c. unsulfured molassas
3 large eggs
3 1/2 c. flour
2 t. ground ginger
2 t. ground cinnamon
2 t. baking soda
1 t. lemon zest
1/2 t. salt
1/8 t. ground cloves
1 1/4 c. whole buttermilk
Cranberry Filling
Orange Cream Cheese Frosting
Garnish: Gingerbread men cookies

CRANBERRY FILLING:
16 oz. can whole berry cranberry sauce
1 T. orange zest
2 T. fresh orange juice

ORANGE CREAM CHEESE FROSTING:
8 oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 T. orange zest
4 1/2 c. 10X, sieved


Recipe



CAKE:
Preheat oven to 350 degrees. Spray 3 (9") cake pans with non-stick spray and line bottoms of pans with parchment paper.

In a large bowl combine oil, sugar, molassas and eggs. Beat with electric mixer until combined.

In another bowl combine the dry ingredients and mix well. Gradually add the dry ingredients to the wet ingredients alternating with the buttermilk, beginning and ending with the flour mixture. Pour into the prepared pans and bake for about 20 minutes, or until they pass the toothpick test. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on racks. Spread filling between the layers and frost with the frosting. Garnish with the cookies and cranberries, if desired.


CRANBERRY FILLING:
Combine the ingredients in a medium saucepan and cook at medium-low until thickened, about 15 minutes. Cover and chill for at least 2 hours.


ORANGE CREAM CHEESE FROSTING:
Beat cream cheese, butter and orange zest until smooth and creamy. Gradually beat in 10X until smooth.