Gingerbread Cake with Cranberry Filling

By Jrhayashi

Ingredients

• CAKE:
• 1 cup vegetable oil
• 1 cup sugar
• 1 cup unsulfured molasses
• 3 large eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 1/4 cups whole buttermilk
• CRANBERRY FILLING:
• 16 ounce can whole berry cranberry sauce
• 1 tablespoon orange zest
• 2 tablespoons fresh orange juice
• ORANGE CREAM CHEESE FROSTING:
• 8 ounces cream cheese -- softened
• 1/2 cup butter -- softened
• 1 tablespoon orange
• 4 1/2 cups confectioner's sugar
• GARNISH: Gingerbread cookies

Preparation

Step 1

CAKE –

Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with non-stick cooking spray with flour.

In a large bowl, combine oil, sugar, molasses, and eggs. Beat at medium speed with an electric mixer until well combined.

In a medium bowl, combine flour, ginger, cinnamon, baking soda, lemon zest, salt, and cloves. Gradually add to oil mixture, alternately with buttermilk, beginning and ending with flour mixture. Pour evenly into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cook completely on wire racks. Spread Cranberry Filling evenly between layers. Spread Orange Cream Cheese Frosting on top and sides of cake. Garnish with gingerbread cookies, if desired. Note: Pepperidge Farm and Archway make gingerbread cookies.

Cranberry Filling –

In a medium saucepan, combine cranberry sauce, orange zest, and orange juice. Cook over medium-low heat for 15 minutes, or until thickened. Cover and chill for 2 hours. Makes about 1 cup.

Orange Cream Cheese Frosting –

In a large bowl, beat cream cheese, butter, and orange zest at medium speed with an electric mixer until creamy. Gradually beat in confectioner's sugar until smooth. Makes about 3 cups.