OLD FASHIONED GINGERBREAD CAKE
This is the easiest gingerbread cake you'll ever make and the best tasting too. The texture is excellent. A family favourite.
Provided by Crosby's Molasses
Time 1h10m
Number Of Ingredients 15
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.
GINGERBREAD HOUSE CAKE
A gingerbread house cake mold lets you skip the hassle of assembling fragile cookie panels and gets you straight to the fun part: putting on the candy decorations. Gather some colorful options-- think gumdrops, candy canes, sprinkles-- and go to town.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray.
- Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
- Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
- For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
- Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
- For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar.
GINGERBREAD CAKE
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
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.
CHOCOLATE GINGERBREAD CAKE
Make something sweet with plenty of spice in the form of this Polish gingerbread cake with a rich chocolate glaze. This easy loaf cake is perfect for winter
Provided by Moje Gotowanie team
Time 1h25m
Number Of Ingredients 14
Steps:
- Put the sugar into a large bowl. Beat the softened butter into the sugar until pale and fluffy. Add the egg yolks, one at a time, beating to incorporate. Then, while constantly beating, add the honey, spices and flour. Whisk the egg whites until stiff peaks form and fold them into the batter with the baking powder, walnuts, almonds and candied orange.
- Heat the oven to 200C/fan 180C/gas 4. Butter and line a 900g/2lb loaf tin and tip in the cake batter - it should come no more than halfway up the tin. Put in the oven and lower the temperature to 170C/150C fan/gas 3 and bake for 50 mins-1 hr or until a skewer poked into the middle of the cake comes out clean.
- To make the topping, put the butter into a saucepan, add 2 tbsp cold water, the sugar and the cocoa. Bring to the boil, stirring constantly. Simmer for 5 mins. Take off the heat and, stirring constantly, pour in the cognac. Coat the cooled gingerbread with the glaze and set aside to cool.
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
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.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
GINGERBREAD CAKE
I've made this recipe a thousand times I got it out of "The Perfect Cake" by Susan Purdy and it's never failed me. (I do however add WAY more ginger than called for because I LOVE ginger). It tastes great when eaten warm with applesauce and generous dollop of slightly sweetened whipped cream.
Provided by MissChif
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Prepare an 8 or 9 inch square baking pan by spreading the bottom and sides with butter or shortening. Position rack in center of oven and preheat to 350.
- Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large bowl, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of bowl. Beat in egg and sour cream.
- In a 2 cup Pyrex measure, combine molasses and very hot water, stirring until molasses in nearly dissoved.
- With mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately, add remaining flour and the molasses-water, beating slowly to blend after each addition.
- Spoon batter into prepared pan, smooth top evenly then spread batter slightly toward pan edges.
- Bake in the preheated oven for about 35 minutes, or until a cake tester inserted in the center comes out clean and the top of the cake is lightly springy to the touch. Cool on a wire rack.
Nutrition Facts : Calories 351.8, Fat 13.8, SaturatedFat 8.4, Cholesterol 56.2, Sodium 384.7, Carbohydrate 52.7, Fiber 1.1, Sugar 21.7, Protein 4.8
GINGERBREAD/GINGERBREAD CAKE
This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
Provided by Satisfied Kris
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
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.
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- Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.
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