GINGERBREAD WITH PECANS AND RAISINS
This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes.
Provided by Pesto lover
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease and flour a 9x13 baking pan.
- Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
- With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
- Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
- By hand, mix in the pecans and raisins with a large spoon.
- Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool well before slicing.
Nutrition Facts : Calories 423.3, Fat 17.4, SaturatedFat 8.6, Cholesterol 87.1, Sodium 274.6, Carbohydrate 63.6, Fiber 1.5, Sugar 36.2, Protein 5.5
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
CRANBERRY PECAN & GINGER LOAF
Impress your family with Mary Cadogan's lighter alternative to the traditional Christmas cake
Provided by Mary Cadogan
Categories Afternoon tea, Dinner, Lunch, Treat
Time 3h30m
Yield Makes two cakes. each cuts into 12-14 slices
Number Of Ingredients 16
Steps:
- Heat oven to 150C/fan 130C/gas 2. Butter and double line the base and sides of a 20cm square deep cake tin with baking parchment. Grind 100g of the pecans in a food processor.
- Chop up the butter and put in a large heavy-based pan with the sugar, cranberries, apricots, orange zest and juice and brandy. Bring slowly to the boil, stirring until the butter is melted, then simmer for 10 mins until the fruits are plump and glossy. Remove from the heat and cool for 30 mins.
- Beat the eggs lightly. Sift together the flour, baking powder, ground ginger and cinnamon. Stir the eggs, ground pecans, remaining pecan halves, flour mixture and crystallised ginger into the pan, stirring until well mixed.
- Spoon into the prepared tin and smooth the top. Bake for 1 hr, then reduce the temperature to 140C/fan 120C/gas 1 and cook for a further 1½-2 hrs, until the cake feels firm and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, turn out, then remove the paper and leave to cool completely on a wire rack.
- Warm the jam with 1 tbsp water, then press through a sieve into a bowl. Put the cake on a board and brush the top with a thin layer of jam, reserving some for later. Lightly dust a surface with icing sugar, then roll out the marzipan to slightly larger than the top of the cake. Lift onto the cake, press on lightly, then trim to meet the edges. Cut in half.
- Brush the remaining jam over the marzipan, then decorate the tops with dried fruits, nuts and other ingredients of your choice. Wrap each cake first in baking parchment, then in foil. Store in the tin for up to 3 weeks. Can be frozen for up to 2 months.
Nutrition Facts : Calories 347 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.35 milligram of sodium
GINGERBREAD WITH RAISIN SAUCE
What's nicer on a cold winter day than the spicy aroma of warm gingerbread filling the house? Drizzled with a rich raisin sauce, the wonderfully moist texture of this old-time favorite is good any time of year. Folks can't get enough! -Julia Livingston Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 cakes (20 servings each) and about 10 cups sauce.
Number Of Ingredients 19
Steps:
- In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well., Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks., For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally., Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.
Nutrition Facts :
PEAR UPSIDE-DOWN GINGERBREAD
I prefer to bake from scratch, but this Christmasy cake mix recipe is a favorite. For a change of pace, use apples and walnuts in place of the pears and pecans. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 9 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix pecans, brown sugar, corn syrup and butter. Pour into a greased 8-in. square baking pan. Arrange pear slices over pecan mixture, overlapping slightly., Prepare cake mix according to package directions, folding ginger into batter. Pour over pears. Bake 55-60 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts :
GRANDMA'S PUMPKIN BREAD WITH RAISINS AND PECANS
This pumpkin bread recipe with raisins and pecans has been handed down through 4 generations of my family and it makes 2 loaves. Over time, the recipe has changed a bit to accommodate more modern ingredients. It is the the best pumpkin bread recipe I have come across yet.
Provided by L. Graham
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Cream sugar and shortening in a large bowl with an electric mixer until fluffy. Stir in pumpkin puree, eggs, and water. Mix flour, baking soda, salt, cinnamon, cloves, and baking powder in a separate bowl; stir into the egg mixture. Fold in pecans and raisins. Spoon equal amounts of batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
Nutrition Facts : Calories 253.3 calories, Carbohydrate 40.9 g, Cholesterol 31 mg, Fat 9.2 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 318.9 mg, Sugar 25.5 g
GINGERBREAD PEAR CAKE
Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.
Provided by Mallinda
Categories Desserts Cakes Cake Mix Cake Recipes Spice Cake
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
- Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
- Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
- Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.
Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g
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5/5 (4)Total Time 15 minsCategory Dessert, SnackCalories 58 per serving
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- Remove the dates and raisins using a slotted spoon (reserve the water) to a food processor and add remaining ingredients. Turn on and blend together until the mixture is chopped into very small pieces and it starts clumping together on the side. If necessary, add 2 tablespoons water from soaking the raisins and dates if it doesn't seem to clump together.
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