Carla Hall puts an extra-festive finish on this gingerbread spiced cake with a light sprinkling of "snow" sugar! #FoodNetwork #CarlaHall #Gingerbread #Cake #ChristmasGet the recipe https://foodtv.com/3QQC15MSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Gingerbread Cake with Snow SugarRECIPE COURTESY OF CARLA HALLLevel: EasyTotal: 1 hr 30 min (includes cooling time)Active: 20 minYield: two 9-inch loaf cakesIngredients1/3 cup vegetable oil, plus more for the pans3 large eggs plus 2 yolks, at room temperature 2/3 cup unsulfured molasses 2 teaspoons pure vanilla extract 1/4 cup buttermilk 2 cups sifted cake flour 1 tablespoon baking powder 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1 teaspoon kosher salt 1 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1 1/3 cups packed dark brown sugar 6 tablespoons unsalted butter, at room temperature 1/2 cup candied ginger, diced (about 3.75 ounces) Snow Sugar:1 cup granulated sugar3 tablespoons cornstarch1 ounce refined coconut oil, melted and cooled (about 2 tablespoons plus 1/2 teaspoon when solid) DirectionsPreheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil.In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water. In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary.Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up. When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted. Snow Sugar: Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect.Copyright 2021 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetworkCarla Hall's Gingerbread Cake with Snow Sugar | Food Networkhttps://youtu.be/R2B76Eajk4Q
