Description
A cozy and festive spice cake that resembles a wreath, perfect for holiday gatherings.
Ingredients
Scale
- 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 (for decor)
- Star anise (for decor)
- Candied ginger slices (for decor)
- Fresh rosemary sprigs (for decor)
- 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.
- In a separate bowl, mix flour, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- 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
Use room temperature butter and eggs for a smoother batter. Do not overmix the batter once flour is added.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg