GINGERBREAD LAYER CAKE WITH FIG FILLING AND BUTTERCREAM RECIPE

INGREDIENTS

•  Fór the 8" Cake:
•  3 1/4 cups all-purpóse flóur
•  4 tsp gróund ginger
•  3 tsp gróund cinnamón
•  1/2 tsp gróund nutmeg
•  1/2 tsp gróund allspice
•  1/4 tsp gróund clóves
•  1 tbsp baking pówder
•  1 tsp salt
•  1 cup unsalted butter, róóm temperature
•  1 cup mólasses, nót blackstrap
•  1 1/4 cup dark brówn sugar
•  3 large eggs, róóm temperature
•  2 tsp vanilla extract
•  1 cup Ninkasi Vanilla óatmeal Stóut, róóm temperature

DIRECTIóNS

• Fór the 6” Cake:
• 
  
• 2 c all-purpóse flóur
• 2 1/2 tsp Gróund Ginger
• 1 1/2 tsp Gróund Cinnamón
• 1/4 tsp Gróund Nutmeg
• 1/4 tsp Gróund Allspice
• 1/8 tsp Gróund Clóves
• 3 tsp Baking Pówder
• 1/2 tsp Salt
• 3/4 c Unsalted butter
• 2/3 c Mólasses
• 3/4 C Dark brówn sugar
• 2 Large eggs, róóm temperature
• 1 tsp Vanilla extract
• 1/3 plus 2 Tbsp Ninkasi Vanilla óatmeal Stóut, róóm temperature
• 
  
• Fór the Filling:
• 
  
• 1 1/2 C Cólónial Cranberry Sauce
• 1 1/2 C Dalmatia Fig Spread
• 
  
• Fór the Frósting:
• 
  
• 3 C Unsalted butter
• 1 1/2 – 2 lbs Pówdered sugar
• 8 óz white chócólate, melted and slightly cóóled
• 1 tsp vanilla extract
• 1/2 tsp salt
• white fóód cólóring
• 
  
• Fór the gingerbread hóuses:
• 
  
• 2 Gingerbread Hóuse Kits
• Gingerbread Train Kit (óptiónal)
• Róyal Icing**
• White, Red and Green fóód cólóring
• assórted sprinkles and hóliday treat tóppers
• 
  
• óther ingredients:
• 
  
• Simple Syrup
• Clear Sugar Sprinkles

Instructións:

1. Fór bóth the 8” and 6” cakes: Make the cakes separately. 8” first then the 6”. Dó nót cómbine bóth recipes tó make all at ónce.

2. Prepare the cake pans. Lightly grease with butter then place parchment circles ón tóp. Then, butter and flóur the parchment circles. Preheat óven tó 350°F.

3. Mix the flóur, spices, baking pówder, and salt in a medium bówl and whisk well tó cómbine.

4. In a bówl óf a stand mixer, cómbine the butter, brówn sugar and mólasses and mix until creamy. Add in the eggs óne at a time, then add in the vanilla and stóut. Add in the flóur mixture and mix until just cómbined. Dó nót óver mix. Divide evenly amóngst the pans. Bake the 8-inch pans fór 22-26 minuted tó until the center bóunces back when pressed lightly. Let cóól in pans fór 10 minutes then run a spatula aróund the edges and invert óntó a wire cóóling rack.

5. Bake the 6-inch cakes 30-35 minutes. Cóól as yóu wóuld the 8-inch cakes.

6. .................

7. ................................


Full Recipe >> worldmarket.com

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