Description
A warm, spiced gingerbread cake shaped like a wreath, perfect for family meals or parties, topped with whipped cream and festive decorations.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups dark brown sugar, packed
- 2 large eggs
- 1 cup molasses
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon baking soda
- 2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Cinnamon sticks
- Star anise
- Candied ginger slices
- Fresh rosemary sprigs
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch Bundt or ring-shaped pan with parchment paper.
- In a large bowl, beat butter and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in molasses and vanilla.
- Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Stir in baking soda.
- Pour the batter into the prepared pan, smooth the top, and bake for 35-40 minutes, or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Avoid overwhipping.
- Once cooled, pipe whipped cream around the edges with a star-shaped tip. Decorate with cinnamon sticks, star anise, candied ginger, and rosemary. Dust with powdered sugar.
Notes
Measure the flour with a spoon and level it off. Bring eggs and buttermilk to room temperature for a smooth batter. Use a chilled bowl for the cream so it whips easier.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American