Gin-Orange-Gin Gingerbread

Gin-Orange-Gin Gingerbread

Cake:
1/2 cup white sugar
1/2 cup butter, softened
1 large egg
1 cup blackstrap molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
juice and zest of 1 medium orange
1 cup infused Lee Spirits gin (orange, Earl Grey, cinnamon, and rose infused)
OR
1 cup barrel aged Lee Spirits gin

 

Frosting:

8 oz. mascarpone cheese, room temperature
4 Tbs. butter, room temperature
1/3 cup powdered sugar
zest of 1/2 orange + 1 Tbs. fresh orange juice
1/4 tsp. ground cinnamon
pinch of Vanilla Salt

 

Preheat oven to 350 degrees. Line a 9″ round baking pan with parchment paper. (This prevents the gingerbread cake from sticking, as well as provides the rustic “folds” around the edges of the cake).

 

In a large bowl, cream together the sugar and butter. Beat in the egg and mix in the molasses.

 

In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the orange juice, zest, and gin. Pour into the prepared pan.

 

Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before removing and transferring to a plate to frost.

Using a hand mixer, cream together the mascarpone, butter, sugar, orange zest and juice, cinnamon, and Vanilla Salt until super smooth.

Frost the cake round with the spiced frosting and cut into wedges before serving.

Garnish with additional orange peel or zest, if desired.