Maybe the easiest gingerbread cake recipe ever with sweet tropical mango jam filling and topped with a simple vanilla glaze.
Ingredients
- For the Gingerbread Cake
- 1 cup sugar
- 2½ cups all purpose flour
- 3 tbsp powdered ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
- 2 tsp. baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 eggs
- 1 cup soured milk
- ½ cup fancy or light molasses (not cooking molasses or blackstrap molasses)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger root (optional)
- For the Mango Vanilla Jam
- 3 ripe mangoes, finely diced
- ¾ cup sugar
- ½ cup water
- 1 vanilla bean
- For the Vanilla Glaze
- 2 cups icing sugar
- approximately 3 tbsp milk
- ½ tsp vanilla extract
Instructions
For the Gingerbread Cake
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.
For the Mango Vanilla Jam
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake.
For the Vanilla Glaze
Mix all ingredients together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.
Spread the vanilla glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.
Source here
For the Gingerbread Cake
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release. Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.
For the Mango Vanilla Jam
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake.
For the Vanilla Glaze
Mix all ingredients together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.
Spread the vanilla glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.
Source here
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