Disneyland's Gingerbread Cake

• Produce

  • 1 tsp Ginger, ground
  • 2 1/2 tsp Ginger - zested, Fresh
  • 1/2 Orange, Fresh Zest

• Refrigerated

  • 3 Egg yolks
  • 4 Eggs, large

• Condiments

  • 2 1/4 cup Molasses, dark
  • 1 Vanilla sauce, Orange

• Baking & Spices

  • 1 2/3 cup Ap flour
  • 1 tsp Baking powder, Ground
  • 1 tsp Baking soda
  • 1 1/2 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/2 tsp Nutmeg
  • 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 1/2 Vanilla bean

• Oils & Vinegars

  • 1 tsp Oil, Orange
  • 3/4 cup Vegetable oil

• Dairy

  • 1 1/4 cup Milk

• Beer, Wine & Liquor

  • 1 oz Amber lager beer

• Other

  • Dusting

Found on nestofposies-blog.com

Description

Ingredients

• 1 - 12oz Amber Lager Beer
• 2 1/4 cup Dark Molasses
• 1 Teaspoon Baking Soda
• 1 1/2 cup Brown Sugar
• 1 2/3 Cup AP Flour
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Ground Baking Powder
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Nutmeg
• 4 each Large Eggs
• 3/4 Cup Vegetable Oil
• 2 1/2 Teaspoon Fresh Ginger - zested
• Dusting
• 1/4 Cup Powdered Sugar
• Orange Vanilla Sauce
• 1 1/4 Cup Milk
• 1/4 Cup Granulated Sugar
• 3 Egg Yolks
• 1/2 Vanilla Bean
• 1/2 Fresh Orange Zest
• 1 Teaspoon Orange Oil

Directions

• For Cake:
• Add beer to medium size pot and bring to a boil. Remove from the heat and slowly add the Baking Soda.
• Once it stops foaming add the molasses and brown sugar - set aside
• Sift together the flour, ground finger, baking powder, salt, cinnamon and nutmeg over a bowl.
• Add the flour mix in three batches to the molasses mix. Scrape sides of bowl after each section is added.
• Whisk together the eggs, oil and fresh ginger - mix together with the flour mix until all is combined.
• Mixture will look thin - but that is how this mix is.
• Depending on the size of your mold: you will bake the mix at 350* for 18-35 minutes. Tooth Pick will come out of cake clean when ready.
• Once cake is cool, untold gently. Cake is moist and may break if handled too roughly.
• Orange Vanilla Sauce
• Cut Vanilla Pod in half and scrape out seeds - set aside.
• Add milk, sugar and vanilla beans to a medium sized pot
• In a separate bowl whisk together the egg yolks - add about 1 cup of hot cream to the eggs to bring up the temperate.
• Add the egg mixture back into the pot and cook for another minute or until the sauce becomes thick enough to coat the back of a spoon. Take off heat.
• Continue to whisk for about 3 minutes after taking off of heat.
• Pour mixture into a glass bowl set over ice to cool the sauce.
• Once sauce is cool - add the orange zest and orange oil.
• Finishing the Bundt Cake(s):
• Sift the powdered sugar in a bowl. Slowly start adding your water to the bowl.
• Swirl icing on top of cake in pattern
• Right before serving Cakes pour Orange Vanilla Sauce into center of Bundt Cake