GINGERBREAD LAYER CAKE WITH CREAMY MASCARPONE FROSTING
Leveling the tops of the cakes helps them to stack neatly and makes a smooth surface for frosting. For easier trimming, refrigerate the cooled cake layers for about an hour before slicing off the tops with a long serrated knife.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h5m
Yield Makes one 8-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Butter three 8-inch round cake pans and line with parchment. Butter parchment and dust with flour, tapping out excess.
- Combine boiling water and baking soda in a medium bowl. Sift flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and 3/4 teaspoon salt into a large bowl.
- Beat butter with a mixer on high speed until pale and fluffy. Add brown sugar and beat until fluffy. Beat in molasses, grated ginger, baking soda mixture, and flour mixture. Beat in eggs.
- Divide batter evenly among pans. Bake until a toothpick inserted into center of each comes out with moist crumbs attached, 30 to 35 minutes. Let cakes cool in pans set on wire racks for 15 minutes. Turn out cakes onto racks and let cool completely.
- Trim top of each cake using a serrated knife to create a level surface. Transfer 1 cake to a platter. Spread 1 1/4 cups frosting over the top. Top with another cake. Spread 1 1/4 cups frosting over the top. Top with remaining cake. Spread a generous 1/2 cup frosting in a thin layer over top and sides of cake to create a crumb coat. Refrigerate until firm, about 30 minutes. Spread remaining frosting over top and sides of cake using a mini offset spatula to make small swoops on top. Refrigerate for 30 minutes.
GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM
Steps:
- Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
- In another large bowl, whisk together the flour, 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 tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
- Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
- For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
- Serve cupcakes with whipped cream and brandy sauce.
MOLASSES-GINGERBREAD CAKE WITH MASCARPONE CREAM
Recipe by Katie Rosenhouse published in Food & Wine April 2009. ***Make Ahead: The cake can be wrapped in plastic and kept at room temperature for up to 2 days. The orange confit can be stored in an airtight container at room temperature for up to 3 days
Provided by Queen Dana
Categories Dessert
Time 1h10m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 24
Steps:
- Make the Cake: Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.
- Meanwhile, Make the Orange Confit: In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
- Make the Mascarpone Cream: In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners' sugar and salt until soft peaks form.
- Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.
Nutrition Facts : Calories 629.3, Fat 30.1, SaturatedFat 6.5, Cholesterol 74.2, Sodium 435.1, Carbohydrate 87.6, Fiber 1.1, Sugar 58.1, Protein 5.1
HOMEMADE GINGERBREAD CAKE WITH ORANGE SAUCE
I drizzle a basic orange sauce over homemade gingerbread for this old-fashioned dessert. Cut just the number of squares needed, and freeze the rest.-Shannon Sides, Selma, Alabama -Shannon Sides, Selma, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 servings with sauce plus leftovers.
Number Of Ingredients 14
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add the molasses, water and egg. Combine the flour, baking soda, ginger, cinnamon and salt; gradually add to creamed mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , In a small bowl, combine the sauce ingredients until blended. Serve with cake. Leftover cake may be frozen for up to 6 months.
Nutrition Facts :
GROWN-UP GINGERBREAD CAKE WITH ORANGE MASCARPONE CREAM
Make and share this Grown-Up Gingerbread Cake With Orange Mascarpone Cream recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°; spray a 9-inch square metal baking pan with nonstick baking spray with flour.
- In a large bowl, whisk together the flour, brown sugar, ginger, baking soda, cinnamon, cardamom, and salt.
- Add eggs, molasses, butter and oil to flour mixture and whisk until blended and smooth.
- Whisk in boiling water until just blended (batter will be thin).
- Spread batter evenly in prepared pan.
- Bake for 55-60 minutes or until a pick comes out with a few moist crumbs attached.
- Let cool completely in pan on a wire rack.
- Serve at room temperature with a dollop of Orange Mascarpone Cream.
- Orange Mascarpone Cream-in a large bowl, using an electric mixer on medium speed, beat powdered sugar, mascarpone, cream, orange zest and orange juice until soft peaks form.
Nutrition Facts : Calories 597.9, Fat 28.2, SaturatedFat 13.8, Cholesterol 107.6, Sodium 471.5, Carbohydrate 82.4, Fiber 1.3, Sugar 45.7, Protein 5.9
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MOLASSES-GINGERBREAD CAKE WITH MASCARPONE CREAM RECIPE
From foodandwine.com
3/5 Total Time 1 hr 30 minsServings 9
- Preheat the oven to 350°. Spray a 9-inch square baking pan with vegetable cooking spray. In a large bowl, combine the flour with the ground ginger, cinnamon, baking soda and salt. In a medium bowl, whisk the canola oil with the brown sugar, molasses, honey, eggs and lemon zest until smooth. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until a cake tester inserted in the center of the cake comes out clean. Set the pan on a rack and let the cake cool completely, about 2 hours.
- In a medium saucepan, combine the strips of orange zest with the water and sugar. Bring to a boil and cook over high heat until syrupy and the orange zest is soft, about 30 minutes. Using a slotted spoon, transfer the orange confit to a plate; discard the syrup.
- In a large bowl, using an electric mixer at medium speed, beat the mascarpone with the cream, orange zest, confectioners' sugar and salt until soft peaks form.
- Cut the molasses-gingerbread cake into squares and transfer to plates. Dollop the mascarpone cream on top, garnish with the orange confit and serve.
SPICY GINGERBREAD CAKE WITH ORANGE MASCARPONE CREAM
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- Grease the sides and bottom of an 8 or 9 inch round cake pan generously with a little bit of the butter, then line the bottom with parchment paper (I traced the pan with a pencil and cut slightly inside the line).
- In a large mixing bowl or standing mixer, cream together the butter (1/2 cup) and sugar (1/2 cup).
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