Buttermilk Gingerbread Cake

displacedhousewife.com

ElizabethTurner

subheading: For The Cake:

¾ cup sunflower seed oil or other light veggie oil

¾ cup dark brown sugar or muscovado, packed

¼ cup granulated sugar

1 cup unsulphured molasses

3 large eggs, room temperature

1 cup shaken buttermilk, room temperature

1 tablespoon real vanilla extract

2 cups all-purpose flour

1 ½ tablespoons ground ginger

3 teaspoon cinnamon

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cloves

1 teaspoon nutmeg

1 teaspoon all spice

1 teaspoon sea salt

¾ teaspoon cardamom

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subheading: For The Frosting:

8 ounces cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

2 tablespoon shortening

1 tablespoon tangerine or orange zest

1 teaspoon cinnamon

½ teaspoon cloves

½ teaspoon cardamom

4 to 5 cups powdered sugar*

note: You may need more powdered sugar to get the correct consistency. Add in 1 tablespoon increments until it’s easy to smooth on the cake, yet firm enough to hold the layers in place.

Directions at displacedhousewife.com

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