GINGER-MOLASSES BUNDT CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 10 to 12 slices of cake
Number Of Ingredients 0
Steps:
- Whisk 2 3/4 cups flour, 2 tablespoons gingerbread spice, 1 1/2 teaspoons baking powder and 1/2 teaspoon each baking soda and salt. In a separate bowl, beat 2 sticks softened butter and 1 2/3 cups light brown sugar with a mixer on medium-high speed until fluffy, 4 minutes. Beat in 4 eggs, one at a time, then beat in 2 teaspoons vanilla. Beat in 1/4 cup molasses on low speed, then beat in the flour mixture in three batches, alternating with 3/4 cup milk. Pour into a buttered and floured 10-cup bundt pan. Bake at 350˚ until a skewer inserted into the center comes out clean, 55 minutes to 1 hour. Let cool 10 minutes in the pan, then invert onto a rack to cool completely. Dust with confectioner's sugar.
GINGERBREAD CAKE (SPICY)
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
Provided by Lizzie-Babette
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
- Preheat oven to 350°F.
- Generously butter bundt pan and dust with flour, knocking out excess.
- Bring stout and molasses to a boil in a large saucepan and remove from heat.
- Whisk in baking soda, then cool to room temperature.
- Sift flour, baking powder, and spices in a large bowl.
- Whisk together eggs and both sugars.
- Whisk in oil, then molasses mixture.
- Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and bang pan sharply on counter to eliminate air bubbles.
- Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes.
- Cool cake in pan on a rack 5 minutes.
- Turn out onto rack and cool completely.
- You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
- You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Ginger Dessert Bake Valentine's Day Sour Cream Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 20
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
- Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
- Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
- For ginger-infused strawberries:
- Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
GINGER SPICE CAKE
I make this spice cake every year during the holidays. It has such lovely rich ginger flavor and dense texture, you can simply dust it with confectioners' sugar and call it done! To make it extra-special, top it with some fresh whipped cream and a drizzle of real maple syrup. -Christine Campbell, Manitowoc, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, beat butter, maple syrup and brown sugar until blended. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, ginger, cinnamon, baking powder, allspice, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack; remove paper. Cool completely. If desired, serve with whipped cream and additional maple syrup.
Nutrition Facts : Calories 368 calories, Fat 14g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 224mg sodium, Carbohydrate 57g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.
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