Gingerbread Layer Cake with Candied Kumquats

Name: Gingerbread Layer Cake with Candied Kumquats
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 2 cinnamon sticks, broken in half; 237 milliliters cola; 454 grams packages cream cheese, room temperature; 79 milliliters chopped crystallized ginger; 237 milliliters (packed) dark brown sugar; 315 milliliters (packed) dark brown sugar; 3 larges eggs; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 2 Tbsps ground ginger; 1 teaspoons ground nutmeg; 177 milliliters honey; 624 grams kumquats, cut into 1/4-inch-thick rounds, seeded; 237 milliliters mild-flavored (light) molasses; 237 milliliters pecans, toasted, chopped; 1 teaspoons salt; 59 milliliters sugar; 177 milliliters (1 1/2 sticks) unsalted butter, room temperature; 1 vanilla bean, split lengthwise; 1 Tbsp vanilla extract; 177 milliliters vegetable oil; 237 milliliters water; 118 milliliters whipping cream

This recipe serves 12. If $2.86 per serving falls in your budget, Gingerbread Layer Cake with Candied Kumquats might be an excellent vegetarian recipe to try. One portion of this dish contains around 8g of protein, 50g of fat, and a total of 923 calories. It will be a hit at your Christmas event. If you have brown sugar, baking powder, ground nutmeg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 350F. 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.

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Butter

All Purpose Flour

Cola

Equipment you will use

Sauce Pan

Oven

Remove from heat; whisk in baking soda, then molasses.

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Baking Soda

Molasses

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Whisk

Transfer to large bowl; cool to room temperature.

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Bowl

Whisk flour and next 6 ingredients in medium bowl to blend.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk sugar, oil, and eggs into molasses mixture.

Ingredients you will need

Molasses

Sugar

Egg

Cooking Oil

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Whisk

Whisk in dry ingredients. Divide batter among prepared pans (about 1 2/3 cups batter for each).

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Whisk

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.

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Oven

Bring first 5 ingredients to boil in heavy large skillet, stirring to dissolve sugar. Scrape in seeds from vanilla bean; add bean.

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Vanilla Bean

Seeds

Sugar

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Frying Pan

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.

Ingredients you will need

Kumquat

Syrup

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Slotted Spoon

Stir brown sugar and whipping cream in heavy small saucepan over medium heat until sugar dissolves; cool caramel completely.

Ingredients you will need

Whipping Cream

Brown Sugar

Caramel

Sugar

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Sauce Pan

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.

Ingredients you will need

Cream Cheese

Frosting

Caramel

Vanilla

Butter

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Hand Mixer

Bowl

Chop enough candied kumquats to measure 1/3 cup; mix in small bowl with 1 tablespoon kumquat syrup.

Ingredients you will need

Kumquat

Syrup

Equipment you will use

Bowl

Place 1 cake layer on platter.

Spread 3/4 cup frosting over. Dot with half of chopped-kumquat mixture.

Ingredients you will need

Frosting

Kumquat

Spread

Drizzle with half of reserved caramel. Top with second cake layer.

Ingredients you will need

Caramel

Spread 3/4 cup frosting over. Dot with remaining chopped-kumquat mixture.

Ingredients you will need

Frosting

Kumquat

Spread

Drizzle with remaining reserved caramel. Top with third cake layer.

Ingredients you will need

Caramel

Spread remaining frosting over top and sides of cake. Arrange enough sliced kumquats in single layer atop cake just to cover.

Ingredients you will need

Frosting

Kumquat

Spread

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.)

Ingredients you will need

Kumquat

Ginger