I adore the smell of sweet cinnamon, oranges, and ginger.
For some reason it just feels like “home.”
Comforting. Warm. Sweet. Delicious.
I’ve also grown to love my Friday night gin cocktail.
But as you know, I’m very picky.
I like my martini the way I like – it must be made by only one of the lone three members of the Official Martini Crew I created – and it must be made with Lee Spirits Dry Gin.
And, as you recall, I spent an afternoon with one of the Lee Spirits pros not too long ago, making my own gin infusions.
I decided a super gin – gingery – orange cake with my Earl Grey, Orange Peel, Rose infusion was up next on my kitchen baking docket.
1 1/2 teaspoons baking soda
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 remove 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.