👥12 people
⏲️30m
🕐40m
🍽️dessert
Five spice powder consists of szechuan peppercorns, fennel, clove, star anise and cinnamon.
Ingredients
- 2 cups all-purpose flour
- 2 3/4 tsp five spice powder
- 1/4 teaspoon ground cinnamon
- 2 tsp baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 3/4 cup granulated sugar
- 4 ea eggs
- 1 1/4 cups canola or vegetable oil
- 2 tsp pure vanilla extract
- 2 ea gala apples, peeled and grated
- For The Ginger Icing:
- 4 oz cream cheese, softened at room temp
- 4 oz unsalted butter, softened at room temp
- 3 1/2 cups powdered sugar
- 3 tbs milk or half & half
- 1 tbs pure vanilla extract
- 1 tsp grated ginger
Method
- Preheat the Egg to 350°F with platesetter and stainless steel rack, and line a 9 x 13 cake pan with parchment and spray with cooking spray.
- In a bowl, whisk together the flour, five spice powder, cinnamon, baking soda and salt, and set these dry ingredients aside for a moment.
- In a separate bowl, whisk together the brown and granulated sugars with the eggs, then add in the oil and vanilla, and whisk those in to combine; add the dry ingredients into these wet, and now using a spatula, gently mix and fold the ingredients together until mostly combined; add in the grated apples, and fold those in.
- Pour the batter into the prepared baking pan, and bake for about 38-40 minutes, or until a toothpick inserted into the center comes out clean; allow to cool for 10 -15 minutes in the pan.
- While the cake bakes, prepare the ginger frosting by adding the softened cream cheese and butter into a large bowl; using a hand mixer, mix the two until light and creamy; add in the powdered sugar in increments, and mix that in; add a little of the milk or half & half at a time until you reach your desired consistency; add in the vanilla and grated ginger, and mix that in until completely combined and fluffy; set aside.
- Carefully turn the cake out of the pan (or, you can leave it in the pan, as well) and place onto a tray or wire rack, and allow to completely cool before frosting.
- Finish the cake by garnishing with the minced candied ginger.
