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Spiced Gingerbread Wreath Cake

Spiced Gingerbread Wreath Cake for a Cozy Holiday Celebration

This Spiced Gingerbread Wreath Cake is a delightful treat filled with warm spices, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with gluten-free 1:1 baking flour for gluten-free version.
  • 1 tsp Baking Soda Acts as a leavening agent; no substitutions necessary.
  • 2 tsp Ground Ginger Main spice flavor; reduce quantity for milder taste.
  • 1 tsp Ground Cinnamon Adjust to taste or omit if desired.
  • 1/2 tsp Ground Nutmeg Can be swapped for pumpkin pie spice.
  • 1/2 tsp Salt Balances sweetness.
  • 1 cup Dark Molasses Dark corn syrup can be a substitute.
  • 3/4 cup Granulated Sugar Brown sugar can be used for a moister cake.
  • 2 large Eggs Flax eggs can work as vegetarian substitute.
  • 1 cup Milk Non-dairy milk can be used.
  • 1/2 cup Unsalted Butter Replace with coconut oil for dairy-free.
  • 1 tsp Vanilla Extract No substitutes needed, may omit.
For the Frosting
  • 1 cup Whipping Cream Heavy cream recommended; coconut cream for dairy-free.
  • 2 cups Powdered Sugar Adjust for desired sweetness.
For Decoration
  • 2 stems Rosemary Sprigs For garnish.
  • 3 pieces Star Anise Decorative element with flavor.
  • 2 sticks Cinnamon Sticks For rustic decoration.
  • 1 cup Powdered Sugar Dust for snowy effect.

Equipment

  • Bundt pan
  • mixing bowl
  • Whisk
  • Hand Mixer
  • Spatula
  • Oven
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a Bundt pan with cooking spray.
  2. Combine dry ingredients including flour, baking soda, ginger, cinnamon, nutmeg, and salt in a large bowl.
  3. Mix wet ingredients: dark molasses, sugar, eggs, milk, melted butter, and vanilla extract until smooth.
  4. Gradually add dry ingredients to the wet mixture and stir gently until just combined.
  5. Pour the batter into the prepared Bundt pan and smooth the top.
  6. Bake for 35 to 40 minutes, checking for doneness with a toothpick.
  7. Cool the cake in the pan for about 10 minutes, then invert to a wire rack to cool completely.
  8. Whip the cream with powdered sugar until soft peaks form.
  9. Frost the cooled cake and decorate with rosemary, star anise, cinnamon sticks, and dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 300IUCalcium: 30mgIron: 1mg

Notes

Chill your equipment for whipping cream, measure flour correctly, and check your oven temperature for best results.

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