MOIST GINGERBREAD CAKE

a slightly sticky loaf cake flavoured with ginger and topped with crystallised ginger for some bite!

Time: 55 minutes

Steps:

• preheat the oven to 350°
• f grease a loaf tin with a little vegetable oil and line with baking paper
• in a large saucepan over a medium heat , gently stir the butter , sugar , syrup and black treacle together until the butter is melted
• remove from the heat and stir in the cloves , cinnamon , ginger and bicarbonate of soda
• beat in the egg and pumpkin pure , then the malted milk powder , and finally stir in the flour
• pour the batter into the prepared tin and bake for 10 minutes
• after 10 minutes , quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre , then return it to the oven for a further 35 minutes
• let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely

MOIST GINGERBREAD CAKE

A slightly sticky loaf cake flavoured with ginger and topped with crystallised ginger for some bite!

Recipe From food.com

Provided by Izy Hossack

Time 55m

Yield 1 loaf cake

Steps:

• Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
• In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
• Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
• After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.

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."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 9 servings.

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.

BEST-EVER GINGERBREAD

This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.

Recipe From food.com

Provided by superbuna

Time 55m

Yield 12 serving(s)

Steps:

• Set oven to 350°.
• In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
• Stir in the oil, then the molasses, mixing well.
• Mix soda with boiling water and immediately stir into the mixture.
• Gradually blend in the flour, to prevent lumping.
• Then mix in eggs.
• Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

FAVORITE OLD FASHIONED GINGERBREAD

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Recipe From allrecipes.com

Provided by Charles

Time 1h45m

Yield 9

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.

MOIST GINGERBREAD CAKE WITH LEMON GLAZE

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Recipe From cooking.nytimes.com

Provided by Florence Fabricant

Time 1h15m

Yield 8 servings

Steps:

• Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
• In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
• Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
• Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
• Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.