Gingerbread Cake with Maple Frosting and Maple Caramel Sauce
Makes 1 9-inch cake Difficulty
For the cake decorations: 3/4 cup pecans 1/4 cup pure maple syrup Kosher salt
For the cake: 2-1/2 cups gf flour 1-1/2 teaspoons Chinese five spice powder 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup crystallized ginger, chopped 1/2 cup sugar 1/2 cup brown sugar, packed 1-1/2 sticks (3/4 cup) unsalted butter, at room temperature 2 large eggs 3/4 cup hot water 2/3 cup molasses
For the frosting: 1/2 stick (1/4 cup) unsalted butter 1/2 cup maple sugar 3/4 cup heavy cream 1/8 teaspoon kosher salt 5 drops of maple extract
1-1/3 cups chilled sour cream 1-1/3 cups chilled heavy cream 1/2 cup maple sugar 6 Tablespooons powdered sugar
Place the pecan halves in a medium skillet along with the maple syrup over medium heat. Cook until the nuts are evenly coated, about 3 minutes. Transfer the nuts to a sheet of wax paper and sprinkle the nuts with kosher salt. Let cool. Set aside.
Preheat the oven to 350 degrees F. Butter and dust with gluten-free flour two 9-inch cake pans.
Place the flour, five spice powder, baking soda and salt in a food processor and pulse a few times to blend. Add the coarsely chopped ginger and process until the ginger is finely ground.
Using a stand mixer (or a hand mixer), beat the sugars and the butter until fluffy. Add the eggs, one at a time.
Stir the water and molasses together in a separate bowl.
Beat the dry ingredients into the butter mixture alternating with the molasses mixture.
Divide the batter equally between the two prepared cake pans. Bake in the center of the oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a cooling rack. Let the cakes cool in the pan on the racks.
Next, make the frosting and prepare the garnishes for the cake. Melt the butter in a heavy medium saucepan over medium heat. Add the sugar. Whisk until the sugar melts and the mixture is thick and boiling. Gradually whisk in the cream. Bring the sauce to a boil, whisking constantly. Boil until the sauce thickens enough to coat the back of a spoon and is reduced to about 1 cup. Remove from heat and whisk in the salt and maple extract. Let cool briefly. Pour the maple caramel sauce into a squeeze bottle to make garnishing the cake easy (you can also just use a spoon to drizzle the sauce on but the squeeze bottle will make it much easier).
Combine the sour cream and heavy cream along with the sugars in a large bowl. Beat the mixture until very thick and stiff.
Run a knife around the outer edges of the cakes to release them from the pans. Place one cake layer on a cake platter. Spread with about 1-1/4 cup frosting and drizzle with maple caramel sauce. Top with the second cake layer and spread the remaining frosting around the edges and over the top. Drizzle with maple caramel sauce. Place the pecan halves around the outer edges of the cake. Cover with a cake dome and chill for at least 1 hour before serving.
We used Jule’s All Purpose gluten-free flour for this recipe. You can purchase this on-line at www.julesglutenfree.com.