Rice Cooker Gingerbread Cake Recipes

RICE COOKER GINGERBREAD CAKE

Steps:

• Mix all dry ingredients well.
• Add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil).
• Stir batter by hand until smooth, about 1 minute.
• Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl.
• Set rice cooker to slow (if you have such a setting, or small volume). Set timer if possible for one hour.
• Cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake.
• Check progress of cake at 45 minutes (some rice cookers are faster than others).
• When toothpick comes clean, turn off rice cooker.
• Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker.
• After cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish.
• Serve warm or cold, topped with puree from canned pears.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

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.