Gingerbread Cake With Bourbon Molasses Frosting Plus Tasting Whiskey Recipes

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat the oven to 325°F. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put the butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until the butter has melted. Transfer the mixture to a large bowl. Let cool 5 minutes.
• Add the eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together the flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
• Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour the batter into the prepared pan. Bake the cake until a cake tester inserted into the center comes out clean, about 30 minutes. Let the cake cool completely in the pan on a wire rack.
• Invert the cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.
• Bourbon Sauce
• Put the butter, egg yolks, brown sugar, vanilla, and bourbon in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture registers 160°F on a candy thermometer, about 7 minutes.

GINGERBREAD CAKE WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.

CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
• Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
• Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
• Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.

GINGERBREAD CAKE WITH BOURBON-MOLASSES FROSTING PLUS TASTING WHISKEY

Steps:

• For the cake (Cake recipe adapted from The King Arthur Flour Baker's Companion) Preheat the oven to 350 degrees F and grease 2 9-in round cake pans. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, and salt; set aside. Using an electric mixer, beat together the sugar, molasses, butter, and oil. Add the eggs in, beating after each addition. Mix in the flour mixture until well combined. Slowly and carefully, stir in the boiling water, and mix until smooth. Divide the batter evenly between the pans. Bake for approximately 20-25 minutes, until a toothpick inserted comes out clean. Cool in pans on wire racks. Once cooled, use a serrated knife or cake leveler to cut off the tops of the cakes. Save these scraps for the cake crumb garnish, if desired. For the frosting Cream together the butter and molasses. Add the bourbon and vanilla. Then add the salt and confectioner's sugar, beating until smooth. To assemble Place one cake on a cake stand or plate and using an offset spatula, spread ⠓ of the frosting evenly. Place the other cake layer, cut side down, on top of the frosting. Frost the top and sides with a thin layer of frosting and refrigerate for 10 minutes to set the crumb coat. Then spread the remaining frosting over the rest of the cake. Pat cake crumbs on the sides of the cake, and sprinkle some on the top to garnish. For the cake crumbs Reduce oven to 300 degrees F. Spread the cake scraps in a single layer on a foil lined baking sheet, and bake for 22 minutes, just until they start to harden. Let them cool to room temperature, and using a rolling pin or food processor, crush them into crumbs. To garnish this cake, you will only need about half the crumbs. Save the rest for other uses (like sprinkling on ice cream or on a bourbon milk punch).