Recipe For Cooking Gingerbread Layer Cake

Toaster Oven Cakes :: Holiday Cakes

Gingerbread Layer Cake

1 C. honey
1 tea. ground ginger
1 tea. ground cinnamon
1/2 tea. ground cloves
2 1/2 C. sifted flour
1 tea. baking powder
1 tea. baking soda
1/2 tea. salt
1/2 C. butter or margarine
1/2 C. brown sugar
1/2 tea. grated lemon peel
1 egg
1 1/2 C. buttermilk

Topping
1 1/2 C. whipped cream
1 Tbsp. sugar
2 tea. shredded orange peel
1 (1 oz.) square semi-sweet chocolate, grated

In a sm. pan, combine honey and spices; bring to a boil. Remove from heat; cool.

Stir together flour, baking powder, soda and salt.

In a lrg. mixer bowl cream butter and brown sugar to fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg; mix thoroughly. Add flour mixture and buttermilk alternately to creamed mixture, stirring well after each addition. Pour into prepared and lightly floured 8-in. round cake pans.

Bake at 350 degrees F for 30 to 35 min. Cool in pans 10 min. Turn out onto rack and cool completely.

Just before serving, whip cream with sugar until soft peaks form. Spread one layer with cream. Sprinkle with half of orange peel and half of the chocolate. Top with second layer. Top with remaining whipped cream, orange peel and chocolate.

Serves 12.