She Strengthens

A Show-Stopping Christmas Cake to Impress Your Friends

The Perfect Holiday Centerpiece

Imagine a cake that embodies the essence of Christmas – a masterpiece that combines the warmth of molasses, the crunch of shredded apple, and the aroma of freshly baked spices. This three-layer extravaganza is sure to impress your friends and family, and its fragrance will fill your home with a cozy ambiance that rivals the most expensive holiday-scented candles.

Don’t Be Intimidated – It’s Easier Than You Think!

While making a cake from scratch may seem daunting, it’s actually a manageable task that requires some extra time and effort. By following the steps outlined below, you’ll be able to create a stunning cake that will be the talk of the town long after the party is over.

Tips for a Professional Finish

To ensure that your cake looks as good as it tastes, use the right tools for cutting frosted layer cakes. A large serrated knife dipped in hot water and wiped clean with a dishcloth after each cut will give you clean, smooth edges. For a simpler treat, try our easy apple cupcakes recipe.

The Recipe

Yield: 12 to 14 servings

Ingredients

For the cake:

• 1 1/2 cups unsalted butter at room temperature
• 3 cups sugar
• 2 tablespoons light molasses
• 6 large eggs
• 3 cups cake flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 2 tablespoons ground cinnamon
• 2 teaspoons ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1 cup sour cream
• 3 Granny Smith apples, peeled and shredded (about 1 1/2 cups)
• 1 tablespoon vanilla extract
• 1 tablespoon grated fresh ginger (optional)

For the icing:

• One 14-ounce bag caramels
• 4 tablespoons heavy whipping cream
• 2 tablespoons plus 1 1/2 cups unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• 1 cup mascarpone (Italian cream cheese)
• 2 cups pecan pieces, toasted (optional)

Instructions

Preheat and Prepare the Oven

Place one oven rack in the bottom third of the oven and a second rack in the top third of the oven. Preheat the oven to 350°F. Grease three 9-inch cake pans with butter or cooking spray, then line each with a parchment paper round and grease the rounds.

Make the Cake

Using an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Beat in the molasses. Add the eggs, one at a time, beating between each addition. In a medium bowl, stir together the flour, baking soda, salt, and ground spices to blend. Add the flour mixture and sour cream alternately to the batter. Stir in the shredded apples, vanilla, and ginger. Spoon the batter evenly into the prepared pans.

Bake and Cool the Cake

Place two cake pans side by side on one rack and the third on the other. Stagger the cake layers on the oven racks so that no layer is directly over another. Bake for 35 to 40 minutes, until firm to the touch. Monitor the layers carefully for doneness; each one may be done at a different time. Remove from the oven and let cool in the pans for 10 minutes. Run a knife around the edges of the pans and unmold the cakes onto wire racks to cool completely.

Make the Icing

In a medium stainless-steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. Place over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth. Remove the bowl from the heat. Let cool, stirring the mixture every few minutes until cool to the touch, about 20 minutes.

Assemble the Cake

Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and cover the top and sides of the cake with an even layer of frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces to cover the sides of the cake.