Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Orange Spice Cake with White Chocolate Poinsettia Topper 2.7 (30) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Servings: 8 The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair. Ingredients Vegetable oil, cooking spray 3 cups all-purpose flour, plus more for pans 1 cup boiling water ¾ teaspoon baking soda 2 ½ teaspoons ground ginger 2 ½ teaspoons ground cinnamon ½ teaspoon ground nutmeg ¼ teaspoon ground cloves ¾ teaspoon salt 1 teaspoon baking powder ½ cup (1 stick) unsalted butter, softened ¾ cup packed light-brown sugar 1 tablespoon finely grated orange zest, plus ¼ cup fresh orange juice ½ cup unsulfured molasses ¼ cup Cointreau (optional) ¼ cup dark corn syrup 2 large eggs, lightly beaten ½ teaspoon pure vanilla extract 1 cup walnuts, toasted, finely chopped Easy Seven-Minute Frosting Chocolate Leaves for Orange Spice Cake ½ ounce marzipan Directions Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside. Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside. Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts. Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day. Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula. Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving. Print