This turns a terrific gingerbread—created by Rick Rodgers, an accomplished baker and food writer—into a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.

　　

Ingredients

Makes 10 servings

　　

Cake:

2 1/2 cups all purpose flour

　　2 teaspoons ground ginger

　　2 teaspoons ground cinnamon

　　2 teaspoons baking soda

　　1/2 teaspoon ground cloves

　　1/2 teaspoon salt

　　1 cup (2 sticks) unsalted butter, room temperature

　　1 1/4 cups (packed) golden brown sugar

　　2 large eggs

　　1 cup mild-flavored (light) molasses

　　3/4 cup stout (beer), flat, room temperature

　　

Frosting:

3 cups chilled whipping cream

　　6 tablespoons powdered sugar

　　3 tablespoons minced crystallized ginger

　　Orange slices, quartered

　　Crystallized ginger slices

　　Fresh cranberries

　　

For cake:

Step 1

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl; set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans; smooth tops.

　　

Step 2

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)

　　

For frosting:

Step 3

Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger. Place 1 cake layer on platter. Spread 2 cups frosting over top. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange orange slices, ginger slices and cranberries on top. (Can be made 2 hours ahead. Chill. Let stand at room temperature 20 minutes before serving.)