Gingeroatcakes Recipes

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OLD FASHIONED GINGERBREAD CAKE



Old Fashioned Gingerbread Cake image

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

2 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ cup soft butter
¾ cup Crosby's Fancy Molasses
1 egg
1 cup boiling water
1/2 cup butter
1/2 cup lightly packed brown sugar
3 Tbsp. Crosby's Fancy Molasses
1 cup plus 3 Tbsp. 35% cream (whipping cream)
1 tsp. pure vanilla

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



Gingerbread Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Softened unsalted butter, as needed
1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Whipped cream or vanilla ice cream

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



Gingerbread Cake image

"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

1/3 cup shortening
1/2 cup sugar
1 egg
3/4 cup water
1/2 cup molasses
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Whipped topping

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



Favorite Old Fashioned Gingerbread image

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

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

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



April Bloomfield's Ginger Cake image

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

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

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



Best Ever Easy Ginger Cake image

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

2 1/2 cups all-purpose flour (300g/11oz)
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
125 g butter, chopped
2/3 cup water
2 eggs, beaten lightly
1 cup golden syrup (225g/8 oz)
1 cup black treacle (225g/8 oz)
2 cups icing sugar (confectioner's)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons lemon juice
1/4 cup crystallized ginger, chopped roughly (optional)

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.
  • Don’t 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



Ginger Oatcakes image

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

1 1/2 cups milk
3/4 cup rolled oats
1 cup flour
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4-1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
3 egg whites, beaten until foamy
2 tablespoons cooking oil
2 tablespoons molasses

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



Ginger Tea Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 18 servings

Number Of Ingredients 12

2 cups cake flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon fine salt
1 cup canned pure pumpkin puree
1/4 cup reduced-fat buttermilk
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature
1 packed cup light brown sugar
2 large eggs, at room temperature
1/4 cup finely chopped crystallized ginger
Confectioners' sugar, optional

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



Ginger Cake image

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

10 oz stem ginger in syrup*, drained, reserving 1/4 cup syrup, and coarsely chopped (1 cup); or see cooks' note, below
1 1/2 cups all-purpose flour
2 sticks (1 cup) unsalted butter, softened
1/4 teaspoon salt
2/3 cup packed dark brown sugar
4 large eggs, separated
Special Equipment
1 (8 1/2- by 4 1/2- by 2 1/2-inch) loaf pan, or see cooks' note, below

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



Fresh Ginger Cake image

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

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

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



Gingerbread Cakes image

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

10 tablespoons (1 1/4 sticks) unsalted butter, softened, plus more for pans
3 3/4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons baking soda
1 1/2 cups boiling water
4 teaspoons ground ginger
2 teaspoons ground cinnamon
3/4 teaspoon ground cloves
3/4 teaspoon ground nutmeg
1 teaspoon salt
1 tablespoon baking powder
1 cup packed dark-brown sugar
1 1/2 cups unsulfured molasses
3 large eggs, room temperature

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



Boscobel Beach Ginger Cake image

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

1 cup butter
1 ¼ cups packed brown sugar
4 eggs
¼ cup grated fresh ginger root
1 teaspoon vanilla extract
1 cup milk
2 ½ cups all-purpose flour
4 teaspoons baking powder
4 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 tablespoons confectioners' sugar for dusting

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

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From insanelygoodrecipes.com


SUPER MOIST GINGERBREAD CAKE - DEL'S COOKING TWIST
2018-12-14 In a medium bowl, mix both flours, baking soda, salt, and spices. Pour the butter-honey mixture into the dry ingredients, then slowly pour in the milk, stirring well. Place in the refrigerator for 1 hour. Preheat the oven to 340°F (170°C) and …
From delscookingtwist.com


OATCAKES RECIPES - BBC FOOD
Preparation. Scottish oatcakes are flat biscuits primarily made from oats, salt and water, and sometimes dripping or lard; Welsh oatcakes are more …
From bbc.co.uk


11 GINGER-FLAVORED DESSERT RECIPES - THE SPRUCE EATS
2020-06-18 The Spruce / Miri Rotkovitz. This dairy-free rice pudding is warm and comforting, and quick and easy to put together. Arborio rice, soy milk, maple syrup, cinnamon, and ginger are combined and simmered until thick and creamy. A topping of crystallized ginger is the perfect finishing touch. 11 of 11.
From thespruceeats.com


AUTHENTIC JAMAICAN GINGER CAKE - ISLAND GIRL CHIC
2020-12-04 Sift flour, ground ginger, cinnamon and nutmeg in a large mixing bowl and set aside. In a small sauce pan add water, molasses, golden syrup, sugar, chopped stem ginger and butter. Warm and stir over low heat until butter is completely melted. Just enough heat to melt the butter.
From islandgirlchic.com


STEM GINGER OAT BISCUITS | NAIRNS OATCAKES
Ingredients: Wholegrain Oats (64%), Brown Sugar, Sustainable Palm Fruit Oil, Stem Ginger (6.3%) (Stem Ginger, Sugar), Dietary Fibre (Oligofructose), Ground Ginger, Partially Inverted Refiners Syrup; Lyles Golden Syrup, Barley Malt Syrup, Raising Agent: Sodium Bicarbonate, Sea Salt. Suitable for vegans.
From nairns.com


OUR BEST EVER GINGER CAKE RECIPES | BBC GOOD FOOD
Triple ginger & spice cake. If you love that distinctive spike of ginger, this triple-spiced cake is the one for you. You can quickly mix up the icing using syrup from the jar of glacé ginger that forms part of the sponge recipe and drizzle it over for an extra hit of flavour. Black treacle keeps the sponge moist, squidgy and moreish.
From bbcgoodfood.com


OLD-FASHIONED GINGERBREAD CAKE - THE SEASONED MOM
2019-11-30 Instructions. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside. In a small saucepan, combine the butter and milk.
From theseasonedmom.com


GINGER TEA CAKES - RECIPES - HAPPENEDUPONHAPPY
2018-04-27 Instructions. Combine agave and 1 tbsp ginger powder in a bowl and mix. In a separate bowl add flour, 1/2 tbsp ginger powder, clove, bromide plus powder, grated anise, and sea salt together and mix. Once combined, add agave and ginger powder to the bowl of flour and begin to whisk to incorporate. Alternate between adding ginger infused hemp ...
From happeneduponhappy.com


DELICIOUSLY MOIST GINGERBREAD CAKE RECIPE - GRANDBABY CAKES
2019-11-11 For the Cake. Preheat your oven to 350 degrees and spray a 12-cup Bundt pan with non-stick baking spray or grease with shortening/butter and flour and set aside. In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
From grandbaby-cakes.com


GINGERBREAD LAYER CAKE RECIPE | EASY & IMPRESSIVE CHRISTMAS …
2017-11-29 Spread about 1 cup of frosting evenly onto the cake layer. 15. Add the second layer of cake and another cup of frosting. 16. Add the final layer of cake on top. 17. Frost the outside of the cake with the remaining frosting, then use the tip of a 9 inch offset spatula to create stripes on the sides of the cake. 18.
From lifeloveandsugar.com


GINGER CAKE RECIPES | BBC GOOD FOOD
Icebox cake, or fridge cake, is one of the easiest desserts you can make and this raspberry, whipped cream and ginger recipe is deliciously decadent. Sticky ginger lemon drizzle cake. A star rating of 4.7 out of 5. 52 ratings. Adapt one of our highest-rated cakes with tangy ginger, cream cheese frosting and citrus curd . Ginger simnel cake with spring flowers. A star rating of 4.9 …
From bbcgoodfood.com


EASY SCOTTISH OATCAKES RECIPE - SCOTTISH SCRAN
2021-02-08 How to make Oatcakes - step by step method. Pre-heat the oven to 180C or 350F. Take a large bowl and mix the two types of oats together. Melt the butter then mix with the oats to combine. Slowly add a little hot water until the oats and …
From scottishscran.com


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