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Gingerbread Eggnog Poke Cake

Ingredients 

  • 1 box white cake mix (15.25 ounce size)
  • 2 teaspoons ground ginger
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • 1/3 cup canola oil
  • ½ cup water
  • 2 tablespoons molasses
  • 3 large eggs

FOR THE SOAK:

  • 1 cup eggnog warmed

FOR THE FROSTING:

  • 1 cup whipping cream
  • 1/3 cup confectioners’ sugar

GINGERBREAD CRUMBLE

  • 2 tablespoons quick cook oats
  • 2 tablespoons all purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons melted butter
  • 2 tablespoons candied ginger
  • caramel syrup (for drizzling on top)

Instructions 

  • Preheat oven to 350º Fahrenheit and spray a 9″ square inch pan with cooking spray.
  • Whisk together cake mix with spices in a large mixing bowl.
  • In another bowl, use a whisk to mix the oil, water, molasses, and eggs until combined.
  • Add the dry ingredients to the wet mixture and mix until combined.
  • Pour the batter into pan and bake at for 35-40 minutes, or until golden brown and a toothpick inserted into the centre of the cake comes out with only a few crumbs.
  • Remove the cake from the oven, put the pan on a wire rack and cool for 10 minutes.
  • Poke holes in the warm cake halfway through with a large meat fork, about an inch apart.
  • Drizzle warm eggnog over the cake, making sure it goes into the holes. Make sure the eggnog is warmed and thin enough, so that it easily enters the holes.
  • Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
  • Whip the whipping cream and confectioners sugar in a bowl with an electric hand mixer until stiff peaks form.
  • Spread whipped cream on top of the cooled cake.

MAKE THE GINGER CRUMBLE:

  • Mix together the oats, flour, brown sugar and butter. Spread on a 9×13 baking sheet. Bake in an oven (preheated to 350º Fahrenheit) for 10 minutes.
  • Sprinkle the cooled ginger crumble over the cake and drizzle with caramel topping.
  • Store in an airtight container in the refrigerator.

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