Gingerbread Nut Torte

13 ingredients
4 steps

Ingredients

  • 2-3/4 cups Whole Wheat Flour
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Salt
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Cinnamon
  • 2/3 cups Honey
  • 3/4 cups Baking Molasses
  • 1/2 cups Safflower Oil
  • 2 Large Eggs
  • 1 cup Milk
  • 2 cups Sweetened Whipped Cream
  • 3/4 cups Chopped Pecans, Toasted

Directions

  1. 1
    1. In a large bowl combine flour, baking soda, baking powder, salt, ginger, and cinnamon. Set aside.
  2. 2
    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. 3
    3. Divide batter between three 9-inch round cake pans and gently level batter with spatula. Bake cakes at 350°F 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. 4
    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.

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