Ginger [Guinness] Cake with Ginger-Cream Frosting

Cake:
2 1/2 cups flour
2 tsp. ground ginger
2tsp. ground cinnamon
2tsp. baking soda
1/2 tsp. ground cloves
1/2 tsp salt
1cup unsalted butter, room temperature
1/1/4 cups packed golden brown sugar
2 large eggs
1 cup mild flavored molasses
3/4 cup Guinness stout, flat, room temperature


Preheat oven to 350 F. Butter and flour two 9 inch round pans
Sift first 6 ingredients into medium bowl; set aside.
Using electric mixer, beat butter and brown sugar in large bowl until
light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Beat in molasses.
Beat in flour mixture alternately with stout in 3 additions each. (mix
will look curdled).
Beat until just smooth. Divide batter between prepared pans; smooth
tops.
Bake cakes until tester inserted into center comes out clean, about 40
minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto
racks; cool completely. (Can be made 1 day ahead .Wrap in plastic;
let stand at room temperature.)


Frosting:
3 cups chilled whipping cream
6 tablespoons powdered sugar
3 tablespoons minced crystallized ginger
11 ounce can Mandarin Orange Slices, well drained.

Using electric mixer, beat cream and powdered sugar in large bowl
until peaks form.
Fold in minced crystallized ginger. Place 1 cake layer on platter.
Spread 2 cups frosting over top. Top with second cake layer. spread
remaining frosting over top and sides of cake. Arrange orange slices
on top. (Can be made 2 hours ahead. Chill. Let stand at room
temperature 20 minutes before serving.)

Makes 10 servings.


SOURCE: RecipeFavorites Digest 1678
Posted By: "bwags" >
FROM ANN IN FLA



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