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Gingerbread Layer Cake with Candied Kumquats Recipe

Gingerbread Layer Cake with Candied Kumquats Recipe

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Gingerbread Layer Cake with Candied Kumquats

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Ingredients

Count

Nutrition

761

Calories

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Ingredients:

Serving

1 cup cola
1 1/2 tsp baking soda
1 cup mild-flavored (light) molasses
2 cups all purpose flour
2 tbsp ground ginger
1 1/2 tsp baking powder
1 1/4 tsp ground cinnamon
3/4 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1 cup (packed) dark brown sugar
3/4 cup vegetable oil
3 large eggs
1 cup water
3/4 cup honey
1/4 cup sugar
15 whole cloves
2 cinnamon sticks, broken in half
1 vanilla bean , split lengthwise
22 oz kumquats, cut into 1/4-inch-thick rounds, seeded
1 1/3 cups (packed) dark brown sugar
1/2 cup plus 1 tbsp whipping cream
2 8- oz packages cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 tbsp vanilla extract
1 cup pecans, toasted, chopped
1/3 cup chopped crystallized ginger

Directions:

For cake: Preheat oven to 350°F. Butter and flour three nonstick 9-inch-diameter cake pans with 1 1/2-inch-high sides. Bring cola to boil in heavy medium saucepan. Remove from heat; whisk in baking soda, then molasses. Transfer to large bowl; cool to room temperature. Whisk flour and next 6 ingredients in medium bowl to blend. Whisk sugar, oil, and eggs into molasses mixture. Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in pans on racks 15 minutes. Turn cakes out onto racks; cool cakes completely.
For candied kumquats: Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean. Add kumquats; reduce heat to medium and simmer until almost tender, stirring often, about 6 minutes. Using slotted spoon, transfer kumquats to plate. Boil syrup until reduced to 2/3 cup, stirring often, about 8 minutes. Cool syrup.
For frosting: Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely. Transfer 1/4 cup caramel to small bowl and reserve. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl until smooth. Beat remaining caramel into frosting until well blended.
Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup. Place 1 cake layer on platter. Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture. Drizzle with half of reserved caramel. Top with second cake layer. Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture. Drizzle with remaining reserved caramel. Top with third cake layer. Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover. Mix pecans and ginger in small bowl. Press nut mixture halfway up sides of cake. Chill 1 hour. (Cake can be made 1 day ahead. Cover cake with cake dome; chill overnight. Cover remaining kumquat syrup; let stand at room temperature.) Drizzle some kumquat syrup over kumquats atop cake. Serve cake cold or at room temperature.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	761.03 Kcal (3186 kJ)
Calories from fat	442.79 Kcal
		% Daily Value*
Total Fat	49.2g	76%
Cholesterol	104.65mg	35%
Sodium	413.65mg	17%
Potassium	768.1mg	16%
Total Carbs	77.79g	26%
Sugars	49.93g	200%
Dietary Fiber	6.23g	25%
Protein	9.12g	18%
Vitamin C	23.4mg	39%
Vitamin A	0.1mg	2%
Iron	3.1mg	17%
Calcium	187.7mg	19%

Amount Per 100 g
Calories	284.88 Kcal (1193 kJ)
Calories from fat	165.76 Kcal
		% Daily Value*
Total Fat	18.42g	76%
Cholesterol	39.18mg	35%
Sodium	154.85mg	17%
Potassium	287.53mg	16%
Total Carbs	29.12g	26%
Sugars	18.69g	200%
Dietary Fiber	2.33g	25%
Protein	3.41g	18%
Vitamin C	8.7mg	39%
Iron	1.1mg	17%
Calcium	70.3mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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