Ginger Cake with Crystallized Ginger Frosting

Ingredients

• 2.5 cups all purpose flour 
• 2 teaspoons baking soda 
• 10 servings cranberries fresh
• 1 slices crystallized ginger 
• 3 tablespoons crystallized ginger minced
• 2 large eggs 
• 1.3 cups brown sugar packed ()
• 2 teaspoons ground cinnamon 
• 0.5 teaspoon ground cloves 
• 2 teaspoons ground ginger 
• 1 cup mild-flavored molasses light ()
• 1 slices cranberry-orange relish quartered
• 6 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 0.8 cup porter room temperature (beer)
• 1 cup butter unsalted room temperature (2 sticks)
• 3 cups whipping cream chilled

Equipment

• bowl
• oven
• hand mixer

Directions

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.
2. 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.
3. 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.)
4. Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger.
5. Place 1 cake layer on platter.
6. Spread 2 cups frosting over top. Top with second cake layer.
7. 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.
8. Let stand at room temperature 20 minutes before serving.)