Gingerbread Layer Cake with Tahini Cream Cheese Frosting

For me, this has been the season of gingerbread. I can't seem to get enough of those flavors. Maybe it's because I didn't like gingerbread much when I was younger and I'm making up for lost time.

Whatever the reason, my house has been filled with the aroma of ginger, cinnamon and nutmeg for weeks and I've gone through quite a few jars of molasses. I've even warmed up to anise, normally my least favorite flavor of all. Who am I?

Of all the gingerbread creations I've made, though, this one is the season's masterpiece and the star is an unusual ingredient. As rich and moist and wonderful as this layer cake is, the tahini cream cheese frosting is absolutely everything. That nutty flavor compliments the spices and helps cut the sweetness of normal cream cheese frosting. It's a heavenly cake and my favorite of the holiday treats. Enjoy!

Yield: 8 ServingsAuthor: Anita Schecter

Gingerbread Layer Cake with Tahini Cream Cheese Frosting

prep time: 25 minscook time: 30 minstotal time: 55 mins

Recipe for a gingerbread layer cake covered in tahini cream cheese frosting.

ingredients:

1 Cup light brown sugar

2 Sticks (16 tablespoons) unsalted butter

1/4 Cup molasses

3 Eggs

1 Cup buttermilk

3 Cups all-purpose flour

2 Teaspoons ground ginger

2 Teaspoons cinnamon

1 Teaspoon nutmeg

2 Teaspoons baking powder

1 Teaspoon baking soda

1 1/2 Teaspoons salt

Tahini Cream Cheese Frosting:

8 oz. Cream cheese, at room temperature

4 Tablespoons unsalted butter, at room temperature

1/2 Cup tahini

1 Teaspoon vanilla

3 1/2 Cups powdered sugar

1/4 Teaspoon salt

instructions:

Pre-heat the oven to 350 degrees. Butter and flour three 6" x 2" round cake pans. You can also use baking spray with flour in it and add a strip of parchment for easy removal.

Cream together the butter and sugar, using a hand or stand mixer. Mix in the molasses, eggs and buttermilk.

In a separate bowl, sift together the flour, ginger, cinnamon, nutmeg, baking powder, baking soda and salt.

Stir the dry ingredients into the wet until combined.

Divide the batter equally among the 3 pans and bake for 25 to 30 minutes or until a toothpick, inserted in the center, comes out clean. Allow to cool before removing from the pans.

Make the frosting by creaming together the butter, cream cheese, vanilla, tahini, powdered sugar and salt until smooth.

To assemble the cake, spread about a 1/2 cup of frosting between each layer and don't worry if some drips out the sides when you place the next layer on top. When all the layers are assembled, top with the remaining frosting and use an offset spatula or butter knife to smooth the frosting around the sides of the cake.

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