BOLD AND SPICY GINGERBREAD CAKE POP
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan.
- Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly.
- Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely.
- For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature.
- Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger.
- Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.
GINGERBREAD CAKE
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD CAKE TRUFFLES RECIPE BY TASTY
The hunt is over for the tastiest bite-sized treat! Topped with crystallized ginger, these gooey gingerbread balls dipped in chocolate are melt-in-your-mouth delicious. Serve them at your next holiday party or give them as a gift.
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 24 truffles
Number Of Ingredients 19
Steps:
- Make the gingerbread: Preheat the oven to 350°F (180°C). Grease a 9 x 13 inch (22.5 x 32.5 cm) baking dish with nonstick spray.
- In a large bowl, sift together the flour, baking soda, salt, ginger, cinnamon, and nutmeg.
- In a medium bowl, whisk together the brown sugar, melted butter, molasses, egg, and buttermilk.
- Add the wet ingredients to the dry ingredients and stir with a rubber spatula to combine. Pour the batter into the prepared baking dish and spread in an even layer.
- Bake the gingerbread for 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely.
- Make the frosting: In a medium bowl, cream together the butter and cream cheese with an electric hand mixer on medium speed until fluffy. Add the brown sugar and heavy cream and continue beating until smooth and creamy.
- In a large bowl, crumble the gingerbread with your hands into fine crumbs.
- Add the cream cheese frosting to the crumbled gingerbread and mix well to combine.
- Line a baking sheet with parchment paper.
- Using a 1-ounce scoop, portion the gingerbread mixture into 24 balls onto the prepared baking sheet. Chill for at least 10 minutes, or up to 1 hour.
- In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted and smooth.
- Set a wire rack over a baking sheet.
- Roll each gingerbread truffle in the melted chocolate and place on the rack. Garnish each truffle with crystallized ginger, then transfer to the refrigerator to set the chocolate, about 15 minutes.
- Enjoy!
Nutrition Facts : Calories 224 calories, Carbohydrate 25 grams, Fat 13 grams, Fiber 1 gram, Protein 3 grams, Sugar 14 grams
GINGERBREAD/GINGERBREAD CAKE
This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
Provided by Satisfied Kris
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour an 8" square pan (or use Pam).
- The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
- When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
- Once everything is mixed in, pour the batter into the prepared pan.
- Bake at 350°. Check for doneness by inserting a toothpick in the middle.
- When it comes out clean, it's done.
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