Peachtree Street Gingerbread Cake Recipes

GINGERBREAD CAKE

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.

UPSIDE-DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

GINGERBREAD PEAR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
• Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
• Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
• Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

GINGERBREAD TOWN-SQUARE CAKE

Steps:

• Place 1 meringue layer on a cake stand, and spread 1 1/2 cups buttercream over its surface. Top with a slice of genoise. Brush genoise with one-third of the syrup. Spread 1 1/2 cups buttercream over genoise. Repeat layering 2 more times. Spread enough buttercream over sides of cake to fill in any spaces between layers and create a smooth surface. Refrigerate cake for at least 8 hours (preferably overnight).
• Just before serving, spread frosting over cake, smoothing sides and creating peaks on top to resemble snowdrifts. Sprinkle top with sanding sugar. Gently press 3 cookies onto each side of cake, using 1 of each shape per side and alternating molasses and honey gingerbread. Serve immediately.

GINGERBREAD STREUSEL CAKE

Steps:

• Preheat oven to 350°F.
• Spray a 9-inch square pan with nonstick cooking spray and set aside.
• In a small bowl, combine ingredients for streusel, except butter; mixing well.
• Cut in butter until mixture resembles coarse crumbs; set aside.
• In a large bowl, combine the flour, baking powder, ginger, baking soda and salt; mix well.
• Add the milk molasses, oil and egg, beating with wire whisk until smooth, about 1 minute.
• Pour the cake batter evenly into prepared pan, sprinkle with streusel mixture.
• Bake in preheated oven for 18 to 23 minutes or until center is firm to the touch.
• Cut into squares.

GINGERBREAD SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
• Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

UPSIDE DOWN PEAR GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
• Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
• Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
• Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
• Allow to cool completely in the pan before inverting on a serving dish and removing pan.