Name: Gingerbread Layer Cake with Candied Kumquats
Yield: Makes 12 servings
Ingredients: 1 cup cola; 1 1/2 teaspoons baking soda; 1 cup mild-flavored (light) molasses; 2 cups all purpose flour; 2 tablespoons ground ginger; 1 1/2 teaspoons baking powder; 1 1/4 teaspoons ground cinnamon; 3/4 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 1 cup (packed) dark brown sugar; 3/4 cup vegetable oil; 3 large eggs; 1 cup water; 3/4 cup honey; 1/4 cup sugar; 15 whole cloves; 2 cinnamon sticks, broken in half; 1 vanilla bean, split lengthwise; 22 ounces kumquats, cut into 1/4-inch-thick rounds, seeded; 1 1/3 cups (packed) dark brown sugar; 1/2 cup plus 1 tablespoon whipping cream; 2 8-ounce packages cream cheese, room temperature; 3/4 cup (1 1/2 sticks) unsalted butter, room temperature; 1 tablespoon vanilla extract; 1 cup pecans, toasted, chopped; 1/3 cup chopped crystallized ginger

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Gingerbread Layer Cake with Candied KumquatsMark Thomas

The warm caramel flavors in cola complement the molasses and brown sugar in this cake. The remaining candied kumquats are delicious served over vanilla ice cream. For best results, use Philadelphia-brand cream cheese in the frosting.

Recipe notes

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