Molasses Gingerbread With Lime Cream Recipes

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DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM



Dark Molasses Gingerbread With Whipped Cream image

This gingerbread, from the chefs Edna Lewis and Scott Peacock, is just wonderful: a little spicy, a little sweet, very simple to make, and absolutely delicious. Whipped cream is an easy topping, although dulce de leche or another warm, caramel-y sauce takes it to a special place. But it's also kind of nice plain, wrapped in waxed paper and tucked inside someone's lunch.

Provided by Kim Severson

Categories     weekday, dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter, more for pan
2 cups all-purpose flour, more for pan
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 1/2 cups dark molasses
Freshly whipped cream, for serving

Steps:

  • Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
  • In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
  • Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 4 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 282 milligrams, Sugar 47 grams, TransFat 0 grams

GINGERBREAD WITH LIME CREAM CHEESE FROSTING



Gingerbread with Lime Cream Cheese Frosting image

Holiday treats should always be full of surprises, like this unusual pairing of ginger and lime flavors in a moist and tender gingerbread. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 16

3/4 cup butter, softened
1-1/4 cups sugar, divided
1 large egg
1/3 cup molasses
2 tablespoons water
2 teaspoons grated fresh gingerroot
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 package (8 ounces) cream cheese, softened
1 teaspoon grated lime zest
2 tablespoons lime juice
2 tablespoons chopped pecans, toasted

Steps:

  • Preheat oven to 350°. Grease an 11x7-in. baking dish., Cream butter and 3/4 cup sugar until light and fluffy; beat in egg, molasses, water and ginger. In another bowl, whisk together flour, spices, salt and baking soda; gradually beat into creamed mixture. Transfer to prepared dish., Beat cream cheese, lime zest, lime juice and remaining 1/2 cup sugar until blended; cover and reserve 3/4 cup mixture for frosting. Drop remaining mixture by tablespoonfuls over batter; cut through batter with a knife to blend slightly (mixture will not swirl)., Bake until a toothpick inserted in cake portion comes out clean, 25-30 minutes. Cool completely on a wire rack., Spread with frosting; sprinkle with pecans. Refrigerate leftovers.

Nutrition Facts :

MOLASSES GINGERBREAD WITH LIME CREAM



Molasses Gingerbread with Lime Cream image

Moist, spicy gingerbread is one of those simple desserts that people tend to associate fondly with childhood holidays. For me, it harks back to the Christmas seasons that I spent as a kid in Europe where gingerbread is particularly popular. Blending a mixture of baking soda and boiling water into molasses has a magical transforming effect in the oven. The light brown batter becomes very dark, rich, and deeply flavored when baked. Fragrant with warm, fresh ginger, this gingerbread is very moist, simple to make, and irresistible. Lime Cream is an unexpected-but perfect-partner. The recipe makes enough cream for one gingerbread cake. Any leftover cream is delicious slathered over toasted pound cake, buttermilk biscuits, or brioche. Don't reserve this recipe just for holiday baking-it will make your family sublimely happy all year long.

Yield makes 12 servings

Number Of Ingredients 17

1/4 pound (1 stick) butter, plus more for buttering the pan
1 cup sugar
3 eggs
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1 tablespoon fresh grated ginger (or 1/2 teaspoon ground ginger)
1 cup unsulfured molasses
2 teaspoons baking soda dissolved in 2 tablespoons hot water
Lime Cream
2 eggs
1/2 cup sugar
1/3 cup fresh lime juice
Zest of 1 lime, grated (about 1 tablespoon)
4 tablespoons (1/2 stick) butter, cut into small pieces
1 cup heavy cream

Steps:

  • Preheat the oven to 350°F, and butter and flour an 8-inch square pan.
  • Melt the stick of butter, pour into a large bowl, and allow it to cool slightly. Beat the sugar and eggs into the butter. In a separate medium bowl, whisk together the flour, cinnamon, cloves, baking soda, and grated ginger.
  • Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and soda solution into the water. Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
  • Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, testing for doneness with a wooden toothpick in the center of the cake (it should pull out clean and free of batter). Another indicator is that the cake will pull away from the sides of the pan when it's done. Cool the cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake, and invert onto a cooling rack and cool completely. Cut into squares and serve with Lime Cream.
  • In the bowl of an electric mixer, use the whisk attachment to whip the eggs and sugar at high speed until double in volume and light in color. Lower the speed and blend in the lime juice and zest.
  • Pour the egg mixture into a medium metal bowl placed over a pot of simmering water (or a double boiler). Cook over high heat, whisking often, until smooth, very thick, and custardlike (about 20 minutes). Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated. If the final mixture is lumpy, strain through a fine sieve. Otherwise, cool to room temperature.
  • Using an electric mixer or a wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining whipped cream.

MOLASSES CREAMS



Molasses Creams image

This is one of my favorite cookie recipes - making these treats seems to put me in a holiday mood. Maybe it's the soft centers, or perhaps the spicy aroma of ginger and cloves. Whatever the case, a few Molasses Creams and a glass of milk or cup of warm tea always hit the spot!

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 8 dozen.

Number Of Ingredients 14

1-1/2 cups butter, softened
2 cups sugar
2 large eggs, lightly beaten
1/2 cup light molasses
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
FROSTING:
1-1/2 cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon vanilla extract
1 to 2 tablespoons whole milk

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine dry ingredients; gradually add to creamed mixture and mix well. , Roll into walnut-sized balls. Place on ungreased baking sheets (do not flatten). Bake at 350° for 10-12 minutes or until done (centers will be slightly soft). , In a small bowl, beat the confectioner's sugar, butter, vanilla and enough milk to achieve desired consistency. Frost cookies while warm.

Nutrition Facts : Calories 154 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 122mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

OLD-FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM



Old-Fashioned Gingerbread with Molasses Whipped Cream image

Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including the ones here."

Provided by Polly Tafrate

Categories     Bread     Milk/Cream     Ginger     Dessert     Bake     Christmas     Quick & Easy     Fall     Cinnamon     Molasses     Bon Appétit     New York     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1 cup plus 1 tablespoon sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 2 tablespoons mild-flavored (light) molasses
2 large eggs
2 cups all purpose flour
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chilled whipping cream, divided
3/4 cup boiling water

Steps:

  • Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
  • Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.

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

CREOLE GINGERBREAD WITH LIME CREAM



Creole Gingerbread With Lime Cream image

Another cake with fresh ginger -- I love 'em. This one is from Susan Spicer of Bayonna in New Orleans. The lime cream is really wonderful. The time shown assumes you make the lime cream while the cake is baking. It does not include cooling time.

Provided by Chef Kate

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 18

1/4 lb unsalted butter, plus
1 teaspoon unsalted butter, for buttering pan
1 cup sugar
3 eggs
2 cups flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
1 tablespoon fresh ginger, grated
1 cup unsulphured molasses
2 teaspoons baking soda, dissolved in
2 tablespoons hot water
2 eggs
1/2 cup sugar
1/2 cup fresh lime juice
1 lime, zest of, grated (about 1 tablespoon)
4 tablespoons unsalted butter, cut into small pieces
1 cup heavy cream

Steps:

  • For the cake:.
  • Preheat oven to 350 degrees, then butter and flour an 8-inch square pan.
  • Melt the butter, pour into a large bowl and allow it to cool slightly. Beat the sugar and eggs into the butter.
  • In a separate medium bowl, whisk together the flour, cinnamon, cloves, dry baking soda and grated ginger.
  • Bring 1 cup of water to a boil in a small saucepan. Using a wooden spoon, stir the molasses and the baking-soda solution into this water.
  • Whisk the dry ingredients into the sugar and eggs, then stir in the molasses mixture.
  • Pour the batter into a prepared pan and bake until a toothpick inserted in the center of the cake pulls out cleanly, about 40 minutes to 1 hour.
  • Cool cake on a wire rack for 10 minutes. Run a knife around the rim of the pan to loosen the cake and invert onto a cooling rack to cool completely.
  • For the lime cream:.
  • Whip the eggs and sugar in a bowl of an electric mixer, using the whisk attachment until the mixture doubles in volume and has a light color. Lower the speed and blend in the lime juice and zest.
  • Pour this mixture in the top of a double boiler (or into a medium metal bowl placed over a pot of simmering water). Cook over high heat, whisking often until smooth , very thick and custard-like.
  • Remove from the heat and use a wooden spoon to stir in the butter, a few pieces at a time, until it is fully incorporated.
  • Cool to room temperature.
  • Using an electric mixer or wire whisk, whip the heavy cream into soft peaks. Gently fold a fourth of the whipped cream into the lime curd. Then fold in the remaining cream.
  • To serve:.
  • Cut the cooled cake into squares and top with a generous dollop of lime cream.

Nutrition Facts : Calories 461.7, Fat 21.5, SaturatedFat 12.8, Cholesterol 146.7, Sodium 469.4, Carbohydrate 63.8, Fiber 0.8, Sugar 41, Protein 5.4

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