Gingerbread Loaves With Lemon Icing Recipes

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm. Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, get on with the icing. Whisk the lemon juice into the confectioners' sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

GINGERBREAD CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and lightly flour a 9-inch square baking pan.
• Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
• Stir sugar, molasses, oil, and egg into flour mixture until just combined.
• Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
• Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
• Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
• Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

FRESH GINGERBREAD WITH LEMON ICING

Steps:

• Preheat the oven to 325°F.
• In a saucepan, melt the butter along with the sugar, syrup, molasses, ginger, and cinnamon. Off the heat, add the milk, eggs, and baking soda in its water.
• Measure the flour out into a bowl and pour in the liquid ingredients, beating until very well mixed (it will be a very liquid batter). Pour it into the pan and bake for 3/4 - 1 hour until risen and firm.
• Be careful not to overcook it, as it is nicer a little stickier, and anyway it will carry on cooking as it cools.
• And when it is cool, begin the frosting. Whisk the lemon juice into the confectioners' sugar first, then gradually add extract and milk, as needed to make desired consistency.
• Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.

YE OLE GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x4 inch loaf pan.
• In a small saucepan, combine the butter, sugar, golden syrup, and milk. Bring to a boil, then remove from heat, and set aside. Sift the flour, baking soda, ginger, and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared pan.
• Turn down the oven to 325 degrees F (160 degrees C), and bake for 1 hour, or until the top of the loaf springs back when lightly touched.

GINGERBREAD LOAF W/(OPT LEMON ICING)

Steps:

• Gingerbread Loaf.
• Add ingrediants to mixing bowl and mix lightly. Bake for about an 50 minutes or more if needed. When cooled drizzle Lemon Icing ( opt.).
• Lemon Icing.
• In a small mixing bowl stir together powdered sugar,vanilla,lemon juice and enough milk to make icing of drizzle consistency.

GINGERBREAD WITH LEMON TOPPING

Steps:

• Heat oven to 325°F. Spray 9x5-inch or 8x4-inch loaf pan with cooking spray. In medium bowl, beat all gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 to 2 minutes, scraping bowl occasionally, until well mixed. Pour into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Meanwhile, in 1-quart saucepan, mix granulated sugar and cornstarch. Gradually stir in 1 1/4 cups water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Stir in egg yolk. Boil and stir 1 minute; remove from heat. Stir in lemon peel and lemon juice.
• Cool gingerbread 10 minutes; remove from pan. Serve warm or cool gingerbread with warm or cool lemon sauce.