Ginger Beer Cake With Caramel Frosting Recipes

SUPER MOIST GINGERBREAD CAKE WITH CARAMEL ICING

Steps:

• Mix brown sugar, molasses, 1/4 c. water and butter; add eggs.
• Mix in dry ingredients; add hot water last.
• Pour batter into a greased 9×13 cake pan.
• Bake at 350 degrees for 25 min. or until toothpick inserted in center comes out clean.
• Top with Quick Caramel Icing.

GINGER CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
• Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
• Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

GINGERBREAD CAKE WITH SALTED CARAMEL BUTTERCREAM

Steps:

• Preheat the oven to 325°F. Spray a 9x9-inch baking dish with nonstick cooking spray. Set aside.
• In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.
• Add the molasses and egg. Beat until smooth.
• In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.
• Add about ⅓ of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.
• Pour batter into prepared baking dish. Bake 45-50 minutes. (Check the cake after about 30 minutes; cover with aluminum foil if the edges are getting too dark.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool as you make the Salted Caramel Buttercream.
• Melt the caramels, butter, and milk in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting. Set aside.
• Combine the butter, sugar, salt, and caramel sauce in the bowl of a stand mixer fitted with a paddle attachment. (You can reserve some of the caramel sauce to use as a caramel drizzle.)
• Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy, about 2 minutes.
• Adjust the consistency with milk as needed.
• Spread the buttercream over the cooled gingerbread cake.
• Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.

BEER CAKE WITH CARAMEL FROSTING

Steps:

• Cream sugar and shortening, add eggs. In another bowl, sift flour, spices, soda and salt together. Add flour and beer alternately to sugar mixture, starting and ending with flour mixture. Beat well. Pour into prepared Bundt pan and bake about an hour or until cake tester comes out clean. Frost with Caramel Frosting, if desired but is also very good left plain. Nuts and dates may be added to cake, if desired. For frosting, combine butter and brown sugar, cook over low heat, stirring constantly until sugar dissolves. Add milk and bring to boil. Remove from heat and cool slightly. Add powdered sugar, salt and vanilla, and beat to smooth, spreading consistency.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING

Steps:

• Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
• Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
• In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
• To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
• When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.

BANANA-NUT CAKE WITH CARAMEL ICING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
• Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
• Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
• Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
• Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.

BANANA NUT CAKE WITH CARAMEL FROSTING

Steps:

• Sift together cake flour, baking powder, baking soda, and salt.
• Cream shortening and sugar together.
• Add eggs.
• Add bananas.
• Alternate dry and wet with buttermilk.
• Add nuts.
• grease and flour cake pan
• Bake at 350 degrees Fahrenheit for 30 minutes until done.
• FROSTING:.
• Boil brown sugar, butter, milk, vanilla, and salt for 2 minutes.
• Add powdered sugar and beat.
• Add 1/2 cup nuts.
• Spread on cool cake.

GINGER BEER CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 13x9-inch cake, substituting beer for the water. Cool completely.
• Beat pudding mix and milk in large bowl with whisk 2 min. Stir in sugar, then COOL WHIP. Spread over cake.