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Gingerbread Nut Torte
Submitted by Sarah | Whole and Heavenly Oven on February 9, 2013 in Cakes, Desserts
| Prep Time Cook Time |
Servings 12 | Difficulty Easy |
Ingredients
- 2-¾ cups Whole Wheat Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Baking Powder
- ½ teaspoons Salt
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- ⅔ cups Honey
- ¾ cups Baking Molasses
- ½ cups Safflower Oil
- 2 Large Eggs
- 1 cup Milk
- 2 cups Sweetened Whipped Cream
- ¾ cups Chopped Pecans, Toasted
Preparation Instructions
1. In a large bowl combine flour, baking soda, baking powder, salt, ginger, and cinnamon. Set aside.
2. In a separate bowl beat together honey, molasses, oil, eggs, and milk until smooth. Add liquid mixture to flour mixture and gently stir until combined.
3. Divide batter between three 9-inch round cake pans and gently level batter with spatula. Bake cakes at 350ºF for 20-25 minutes or until a toothpick inserted in middle comes out clean. Cool cakes in pans 20 minutes. Then remove from pans to cooling racks and cool completely.
4. Spread 1/3 of the whipped cream over one cake layer and sprinkle with 1/4 cup toasted pecans. Repeat with remaining layers, topping the top cake layer with remaining whipped cream and remaining pecans. Serve.
