Gingerbread with Cream Cheese Frosting

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Makes four small 5 inch loaves or two 7 inch cakes.

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Ingredients

  • FOR CAKE:
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 tablespoon plus 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cardamom
  • 1/4 teaspoon kosher salt
  • 1/2 cup plus 2 tablespoons stout beer, such as guinness
  • 3/4 cup molasses
  • 1/2 teaspoon baking soda
  • 2 large eggs, at room temperature
  • 3/4 cup molasses
  • 1/2 teaspoon baking soda
  • 2 large eggs, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown, packed
  • 1/2 cup vegetable oil
  • FOR CREAM CHEESE FROSTING:
  • 2 cups (1pound) cream cheese
  • 1/2 cup plus 3 tablespoons unsalted butter, at room temperature
  • 1 cup sifted powdered sugar

Preparation

Step 1

FOR CAKE:

1. Liberally butter four 5x3 inch loaf pans or two 7x2 inch cake pans and dust with flour. Tap out the excess flour.

2. Preheat the oven to 350.

3. In a small saucepan over medium heat, stir together the stout and molasses and bring to a boil. Whisk in the baking soda. Be careful and whisk constantly, as the mixture will foam up when you add the soda. Immediately remove from the ehat and let the mixture cool to room temperature.

4. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and granulated and brown sugars and whisk on medium speed until well combined and lightened in color, 3 to 4 minutes. Slowly drizzle in the oil and beat until combined. Reduce the speed to low and slowlya dd the stout mixture. Stop the mixer and scrape down the sides of the bowl iwht a rubber spatula, then return to low speed and slowly add the dry ingredients, beating just until combined. Remove the bowl from teh mixer and scrape down the sides with a rubber spatula. Fold by hand a few more times with the spatula. Strain the batter through a medium mesh sieve into a clean bowl. Divide it between the prepared pans.

6. Bake until nicely risen and lightly browned at the edges, about 35 minutes for the loaves and 45 to 50 mintues for the cakes. Transfer to wire racks and let cool in teh pans for 20 mintues. Run an offset spatula around the edges of the pans, then invert the cakes onto the racks and let cool for about 20 minutes longer. Wrap tightly in plastic wrap and refrigerate to ensure taht the interiors are completely cooled berore decorating, at least 1 hour or up to 3 days.

FOR FROSTING:

1. To soften the cream cheese, put it in a microwave safe bowl and microwave on high for 10 second intervals, until completely squishy but not at all melted, stopping to check in between every interval. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar. Beat until completely smooth and glossy.

3. Add the cream cheese to the butter mixture and mixthoroughly. Use imeediately or cover and refrigerate until needed. Transfer cold frosting to a stand mixer fitted with the paddle attachment and beat until smooth before using 2 or 3 mintues. Cream cheese frosting lasts for 2 weeks in the refrigerator, tightly covered. It does not freeze.

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