Gingerbread Cakes Recipes

GINGERBREAD I

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
• Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
• Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
• Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD CAKES

Steps:

• Preheat oven to 350 degrees. Cut two 9-inch squares of parchment paper to line the bottoms of two 9-inch square baking pans. Butter pans; line with squares of parchment. Butter linings and then flour pans, tapping out excess. Set pans aside.
• Stir together baking soda and boiling water; set aside. Whisk flour, spices, salt, and baking powder in a medium bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 4 minutes. Mix in the molasses and eggs, scraping down sides of bowl, until creamy, about 4 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of the baking-soda mixture; mix until flour is incorporated. Raise speed to high; mix until all ingredients are well combined, about 15 seconds. Stir batter several times with a rubber spatula, scraping the bottom of bowl.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, about 40 minutes (do not open oven door during baking). Let cool in pans on wire racks for 20 minutes. Run a thin knife around sides of cakes to loosen; unmold. Peel off parchment. Let cool completely on racks.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CAKE

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.

GINGERBREAD CAKE

Steps:

• Preheat oven to 350°F.
• Spray Bundt pan with cooking spray; set aside.
• Pour applesauce, molasses and oil into a large bowl; add eggs.
• Stir well.
• In a separate bowl mix all dry ingredients.
• Add dry ingredients to applesauce mixture; stir well.
• Pour cake batter into prepared pan.
• Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
• Remove from oven.
• Cool cake in pan on a wire rack about 20 minutes. Invert cake on serving plate.
• Serve warm or cool.
• Sprinkle with powdered sugar or ground Splenda if desired.

MARY BERRY'S GINGERBREAD CAKE

Steps:

• This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
• Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
• In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

GINGERBREAD/GINGERBREAD CAKE

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.

GINGERBREAD MINI CAKES

Steps:

• Preheat oven to 350 degrees. Butter and flour 18 standard muffin cups. In a large bowl, whisk together flour, baking powder, baking soda, ginger, allspice, cinnamon, cloves, and salt. In a medium bowl, beat granulated sugar and butter with a wooden spoon until light and fluffy, about 3 minutes. Whisk in pumpkin puree until smooth, then whisk in molasses, eggs, and buttermilk. Add to flour mixture in 3 additions, stirring well to combine.
• Divide batter among muffin cups. Bake until puffed and set, 35 minutes, rotating pans halfway through. Let cool completely in pans on wire racks.
• Whisk together confectioners' sugar and 2 tablespoons water. Spoon over muffins and let glaze set, about 15 minutes, before serving.