Gingerbread Layer Cake with Cream Cheese Frosting and Candied Pistachios

Name: Gingerbread Layer Cake with Cream Cheese Frosting and Candied Pistachios
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 Tbsp light corn syrup; 454 grams packages cream cheese, room temperature; 118 milliliters (packed) dark brown sugar; 3 larges eggs; 1 Tbsp minced peeled fresh ginger; 0 teaspoons ground cardamom; 1 teaspoons ground cinnamon; 0 teaspoons ground cloves; 2 Tbsps ground ginger; 0 teaspoons ground nutmeg; 237 milliliters Guinness extra stout or dark beer; 237 milliliters mild-flavored (light) molasses; 1 teaspoons finely grated orange peel; 237 milliliters finely chopped pistachios; 473 milliliters powdered sugar; 118 milliliters sugar; 2 Tbsps sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 177 milliliters vegetable oil

Watching your figure? This vegetarian recipe has 857 calories, 10g of protein, and 48g of fat per serving. This recipe serves 10. Only It is perfect for Christmas. If you have all purpose flour, ginger, guinness extra stout, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350F. Butter and flour three 8-inch-diameter cake pans. Bring stout and molasses to boil in heavy medium saucepan over high heat.

Ingredients you will need

Molasses

Butter

All Purpose Flour

Stout

Equipment you will use

Sauce Pan

Oven

Remove from heat; stir in baking soda.

Ingredients you will need

Baking Soda

Let stand 1 hour to cool completely.

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

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Bowl

Whisk eggs and both sugars in medium bowl to blend.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

Whisk in oil, then stout mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger.

Ingredients you will need

Fresh Ginger

All Purpose Flour

Stout

Egg

Cooking Oil

Equipment you will use

Whisk

Divide batter among prepared pans.

Bake until tester inserted into centers of cakes comes out clean, about 25 minutes. Cool cakes in pans 15 minutes. Invert cakes onto racks; cool. (Can be made 1 day ahead. Wrap each cake separately in plastic and keep at room temperature.)

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Wrap

Equipment you will use

Oven

Preheat oven to 325F. Line large baking sheet with foil.

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Baking Sheet

Aluminum Foil

Oven

Mix pistachios and corn syrup in medium bowl.

Ingredients you will need

Corn Syrup

Pistachio Nuts

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Bowl

Add sugar and toss to coat. Working quickly so sugar doesn't melt, spread pistachios on prepared baking sheet.

Ingredients you will need

Pistachio Nuts

Spread

Sugar

Equipment you will use

Baking Sheet

Bake until pistachios are pale golden, about 8 minutes. Cool completely. (Can be made 1 day ahead. Store airtight at room temperature.)

Ingredients you will need

Pistachio Nuts

Equipment you will use

Oven

Using electric mixer, beat cream cheese, butter, and orange peel in large bowl until fluffy. Gradually beat in powdered sugar. Chill frosting 30 minutes.

Ingredients you will need

Powdered Sugar

Cream Cheese

Orange Zest

Frosting

Butter

Equipment you will use

Hand Mixer

Bowl

Place 1 cake layer, rounded side up, on platter.

Spread 3/4 cup frosting over. Top with second cake layer, rounded side up, then spread 3/4 cup frosting over. Top with third cake layer, flat side up.

Ingredients you will need

Frosting

Spread

Spread top and sides of cake with remaining frosting.

Ingredients you will need

Frosting

Spread

Sprinkle top of cake with candied pistachios. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Ingredients you will need

Pistachio Nuts

Cut cake into wedges and serve.