Gingerbread Snacking Cake Recipes

MOIST GINGERBREAD SPICE SNACK CAKE

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
• In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
• Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
• Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

GINGERBREAD SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
• Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

GINGERBREAD SNACK CAKE

Steps:

• Preheat the oven to 350 degrees.
• In a medium size bowl, mix together the flour, sugar, ginger and cinnamon. Cut in the butter and mix into the dry ingredients to make fine crumbs. Take out 1/2 cup crumbs and set them aside so you can sprinkle them on top of the cake batter.
• To the remaining crumbs, add the egg, molasses, salt, baking soda and buttermilk. Mix until the ingredients are well blended and the batter is smooth.
• Pour the batter into a greased, parchment paper or foil lined 8x8 pan.
• Sprinkle the remaining crumbs on top of the batter.
• Bake at 350 degrees for 40-45 minutes, or until a knife inserted into the cake comes out clean.

GINGERBREAD SNACKING CAKE

Steps:

• Pre-heat the oven to 180 deg C (350 deg F) - spray a 20 x 30cm (9 x 12 inch)cake pan with cooking oil
• Dissolve the Baking Soda in the boiling Water - set aside
• Sift together the Flour, Ginger, Cinnamon, Cloves, Nutmeg, Salt and baking Powder in a medium bowl
• In a large mixing bowl, beat the Butter until light - add the Sugar and beat until fluffy
• Add the Baking Soda mixture, Molasses and Fresh Ginger to the Butter mixture - beat until combined
• Add the Flour mixture slowly, whilst still beating - add the Eggs one-by-one and beat until well mixed - pour batter into the prepared pan - bake 30 - 35 minutes or until a tester comes out clean
• Remove from the oven and let cool in the pan on a wire cooling rack. Once completely cooled, dust with Icing Sugar and cut into squares

GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE

Steps:

• Cut flour sugar and butter together.
• Set aside one cup of mix.
• In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
• Then lightly stir in buttermilk.
• Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
• Bake at 350°F for 35 to 40 minutes.
• For Sauce:.
• Mix sugar and cream together.
• Heat, when ready to serve beat in melted butter real well and stir in flavoring.
• Serve over gingerbread and then add cool whip if desired.

GINGERBREAD SNACK CAKE

Steps:

• Heat oven to 350°F.
• Combine flour, baking powder, salt, baking soda and spices; set aside. Mix molasses and water until blended.
• Beat 1/4 cup (4 Tbsp.) butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg. Add flour mixture alternately with molasses mixture, mixing well after each addition.
• Pour into 8-inch square pan sprayed with cooking spray.
• Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely.
• Beat cream cheese and remaining butter in medium bowl with mixer until creamy. Blend in milk and extract. Gradually add powdered sugar, mixing well after each addition; spread onto cake.