The Christmas Cake.

December 22, 2018

Christmas came in the form of cake this year

I can’t believe Christmas is already this coming Tuesday. It’s officially the weekend before Christmas! Oh and happy Panic Saturday – or at least that’s what I heard today was called because of all the last-minute shopping.

Anyway, is this not the most festive layer cake?!

A spiced meringue frosting sandwiched between moist gingerbread cake makes this dessert the most Christmas-tasting dessert ever. If you like gingerbread, this cake is definitely for you!

Honestly, I will admit it is a time-consuming cake to make. There are several components to it – the cookies, icing, frosting, and actual cake – but it is 100% worth it because in the end you get this!

The best part is that you can dress the cake up any way you want. Add some rosemary sprigs to resemble trees, red and green sanding sugar, shredded coconut, nuts (almonds, walnuts, or pecans would work best!) and you have a cake that is sure to please all.

Merry Christmas!!

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.

The Christmas Cake.

Gingerbread Cookies

  • 10 Tablespoons 2/3 cup unsalted butter, softened to room temperature
  • 3/4 cup light, packed brown sugar
  • 1 large egg
  • 2/3 cup molasses
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves

Royal Icing

  • 1 large egg white
  • 1-1/3 cups confectioner’s sugar

Gingerbread Cake

  • 1 tablespoon baking soda
  • 1-1/2 cups hot water
  • 1 cup 2 sticks unsalted butter, softened to room temperature
  • 1 cup light, packed brown sugar
  • 1 1/3 cups molasses
  • 3 large eggs
  • 3-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • Sweetened coconut, shredded ((for topping))
  • Rosemary ((for topping))
  • Confectioner’s sugar ((for topping))

Spiced Meringue Frosting

  • 1-1/2 cups white, granulated sugar
  • 6 large egg whites
  • 1 teaspoon vanilla extract
  1. To make the gingerbread cookies, beat the butter and brown sugar until light and fluffy. Beat in the egg, molasses, and vanilla. Fold in the flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves until fully combined. Wrap with plastic wrap, and refrigerate for 2 hours or preferably overnight.
  2. Preheat oven to 350 degrees F.
  3. Roll gingerbread cookie dough until about 1/2-inch thick onto a well-floured surface. Cut into gingerbread men and women using cookie cutters. Place onto a parchment paper-lined baking sheet, and bake cookies for 7-8 minutes or until slightly soft to the touch. Keep the oven on. Allow to cool completely. Meanwhile, make the royal icing.
  4. To make the royal icing, beat egg white on medium speed until frothy. Add in confectioner’s sugar, and beat until well combined. Transfer to a piping bag, and pipe on cool gingerbread cookies.
  5. To make the gingerbread cake, dissolve the baking soda in the hot water. Set aside. In the bowl of a standing mixer, beat butter and brown sugar until light and fluffy. Beat in molasses and eggs. Fold in flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Divide batter into two, and pour each half in separate 9-inch in diameter cake pans.
  6. Bake cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and frosting. Once cool, slice into four layers.
  7. To make the spiced meringue frosting, in a double boiler, dissolve the sugar in the egg whites. Allow to cool slightly, and then beat mixture until soft peaks form. Whisk in vanilla extract.
  8. Add about 1/2 cup of frosting in between each layer of cake, alternating between cake layer and frosting. Frost top of cake, but leave sides naked. Sprinkle on shredded coconut. Top cake with gingerbread cookies and rosemary. Sprinkle on confectioner’s sugar to resemble snow. Slice, and enjoy! Merry Christmas! 🙂

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