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 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.
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.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
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.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
APRIL BLOOMFIELD'S GINGER CAKE
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
- In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
- Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
- Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.
BEST EVER EASY GINGER CAKE
I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
Provided by Kookaburra
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
- (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
- Sift all of the dry ingredients into a medium mixing bowl.
- Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
- (This step can also be done in the microwave.) Add water to syrup mixture.
- Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
- Mix until well combined.
- Dont be concerned that the mixture is quite liquid at this stage.
- Pour cake mixture into prepared tin.
- Tap tin lightly on bench to dispel air bubbles.
- Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
- Check towards the end of the baking time to ensure the edges are not burning.
- The cake should be dark but must not be blackened at the edges.
- (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
- When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
- Then, carefully invert it onto a rack or bread board to cool.
- Icing the Cake: Sift the icing sugar into a small mixing bowl.
- In a separate small mixing bowl, beat the butter (or margarine) until smooth.
- Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
- Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
- Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
GINGER OATCAKES
My step-mother gave me this recipe in 1991 from a Better Homes and Garden Lite Cooking insert. I asked her for the recipe and got a lot of help but then my step mother found the original recipe! I was so excited (almost as excited as when the Recipe Zaar community found a recipe just like it for me!) These are great pancakes!!
Provided by MSZANZ
Categories Breakfast
Time 20m
Yield 12 pancakes
Number Of Ingredients 12
Steps:
- Heat milk over low heat until just hot.
- Stir in oats.
- Remove from heat and let stand 5 minutes
- Combine egg, egg whites, oil and molasses. Stir into oat mixture.
- Combine dry ingredients in a separate bowl.
- Add oat mixture and stir til moistened.
- Spray nonstick pan and cook pancakes until golden brown, turning when the.
- top side begins to bubble.
- Makes a dozen 4 inch pancakes.
Nutrition Facts : Calories 117.8, Fat 4.2, SaturatedFat 1.2, Cholesterol 21.9, Sodium 156.2, Carbohydrate 15.6, Fiber 0.9, Sugar 2, Protein 4.3
GINGER TEA CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 18 servings
Number Of Ingredients 12
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F.
- Line a large (4 1/2-inch by 9 1/2-inch) metal loaf pan with parchment paper and spray with nonstick cooking spray.
- Sift the flour, baking soda, ginger and salt into a medium bowl. Whisk the pumpkin, buttermilk, and vanilla in another bowl.
- Beat the butter with an electric mixer at medium speed until smooth, about 1 minute. Add the light brown sugar and continue beating until light and fluffy, about 4 minutes more. Add the eggs, 1 at a time, beating well after each addition. At low speed, add the flour mixture in 3 parts, alternating with the pumpkin mixture in 2 parts, beginning and ending with the flour. Mix briefly at medium-low speed to make a smooth batter. Turn off beaters and add the crystallized ginger. Finish folding batter--which will be thick--by hand with a rubber spatula.
- Scrape batter into the prepared pan and smooth the top. Bake until a cake tester inserted into the cake comes out clean and top springs back when lightly pressed, about 55 minutes. Cool in pan on a rack 10 to 15 minutes, then invert pan to release cake onto rack to cool. Dust with confectioners' sugar, if desired. Serve.
Nutrition Facts : Calories 139 calorie, Fat 3 grams, SaturatedFat 2 grams, Carbohydrate 26 grams, Fiber 1 grams, Protein 2 grams
GINGER CAKE
Categories Cake Mixer Egg Ginger Dessert Bake Fall Spring Family Reunion Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 large loaf cake or 3 mini-loaves
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Butter and flour loaf pan, knocking out excess flour.
- Pulse ginger and 1/2 cup flour in a food processor until ginger is finely chopped.
- Beat butter and salt in a large bowl with an electric mixer until creamy. Add brown sugar, a little at a time, and beat until pale and fluffy. Add yolks, 1 at a time, beating well after each addition. Beat in reserved ginger syrup, then beat in chopped ginger mixture.
- Beat whites and a pinch of salt in another bowl with cleaned beaters until they just hold stiff peaks.
- Fold one fourth of whites into batter gently but thoroughly, then sift one fourth of remaining cup flour into batter and fold gently but thoroughly. Add remaining egg whites and flour alternately in 3 batches, folding in same manner.
- Spoon batter into loaf pan, spreading evenly. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 1 1/4 to 1 1/2 hours. Cool on a rack 10 minutes, then run a thin knife around edge of pan and turn cake out onto rack to cool completely, about 1 hour.
- *Available at specialty foods shops and by mail order from Simpson & Vail (800-282-8327; svtea.com).
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
GINGERBREAD CAKES
Use these to create our Gingercake House.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes two 9-inch cakes
Number Of Ingredients 13
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.
BOSCOBEL BEACH GINGER CAKE
This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.
Provided by Margorita Whyte
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 46 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 364.9 mg, Sugar 24.7 g
More about "gingeroatcakes recipes"
GINGERBREAD - ONCE UPON A CHEF
From onceuponachef.com
15 OF OUR MOST DECADENT GINGERBREAD CAKE RECIPES
From tasteofhome.com
14 GINGER BAKING RECIPES THAT NEED TO BE TRIED
From mindfood.com
10 BEST MOIST GINGER CAKE RECIPES | YUMMLY
THE ULTIMATE GINGER LOAF CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
HOW TO MAKE STEM GINGER OATCAKES – RECIPE | SNACKS
From theguardian.com
EASY GINGERBREAD RECIPE {GINGERBREAD CAKE} - CAKEWHIZ
From cakewhiz.com
STICKY GINGER LOAF CAKE - GREAT BRITISH RECIPES
From greatbritishrecipes.com
4.8/5 (31)Total Time 55 minsCategory DessertCalories 189 per serving
VEGAN SWEET GINGER OATCAKES - THE CHESTNUT CANDLE
From chestnutcandle.com
MOIST GINGERBREAD SNACK CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD CAKE
From thepioneerwoman.com
GINGER CHEESECAKE (NO-BAKE) - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
LEMON GINGER CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CLASSIC GINGERBREAD CAKE - DINNER, THEN DESSERT
From dinnerthendessert.com
APPLE GINGER OATCAKES - THE FULL HELPING
From thefullhelping.com
DELIGHTFULLY STICKY GINGER CAKE RECIPE - SEARCHING FOR SPICE
From searchingforspice.com
MARY BERRY'S GINGER CAKE RECIPE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
EASY GINGER CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
GINGER CAKE | CANADIAN LIVING
From canadianliving.com
GINGERBREAD CAKE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
10 BEST GINGER FRUIT CAKE RECIPES | YUMMLY
From yummly.com
20 BEST GINGER DESSERTS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
SUPER MOIST GINGERBREAD CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
OATCAKES RECIPES - BBC FOOD
From bbc.co.uk
11 GINGER-FLAVORED DESSERT RECIPES - THE SPRUCE EATS
From thespruceeats.com
AUTHENTIC JAMAICAN GINGER CAKE - ISLAND GIRL CHIC
From islandgirlchic.com
STEM GINGER OAT BISCUITS | NAIRNS OATCAKES
From nairns.com
OUR BEST EVER GINGER CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OLD-FASHIONED GINGERBREAD CAKE - THE SEASONED MOM
From theseasonedmom.com
GINGER TEA CAKES - RECIPES - HAPPENEDUPONHAPPY
From happeneduponhappy.com
DELICIOUSLY MOIST GINGERBREAD CAKE RECIPE - GRANDBABY CAKES
From grandbaby-cakes.com
GINGERBREAD LAYER CAKE RECIPE | EASY & IMPRESSIVE CHRISTMAS …
From lifeloveandsugar.com
GINGER CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SCOTTISH OATCAKES RECIPE - SCOTTISH SCRAN
From scottishscran.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love