FAVORITE OLD FASHIONED GINGERBREAD
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
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
GINGERBREAD LOAF
The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!
Provided by Kelley Simmons
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
- In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
- In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
- Add in the molasses and vanilla.
- One at a time add the eggs and scrape down the sides of the bowl.
- Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into the prepared pan and bake for 45-50 minutes.
- Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.
Nutrition Facts : Calories 341 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 341 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GINGERBREAD
This classic Gingerbread Loaf recipe has been around for generations! Passed down from one baker to the next, it's become a Christmas favorite in our home! Soft, flavorful and oh so tasty, this traditional gingerbread is a winner!
Provided by Janelle
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat oven to 350*F.
- Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.
- Blend sugar and butter together until fluffy.
- Add egg and molasses and beat well, scraping sides as needed.
- Add baking soda, cinnamon, ginger, cloves and salt. Mix well.
- Add flour in 1/2 cup at at time and mixing between each addition.
- While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.
- If adding the crystallized ginger, add now.
- Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.
- Place bread back in oven and bake for 15 - 20 more minutes.
- Remove from oven when a toothpick inserted into the middle of bread comes out clean.
Nutrition Facts : Calories 365 calories, Carbohydrate 66 grams carbohydrates, Cholesterol 43 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 390 grams sodium, Sugar 41 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
EXTRA MOIST GINGERBREAD CAKE
This easy gingerbread cake has the tendency to rise alot and may fall on you as well. Don't worry about it because it will still taste wonderful and will stay moist.
Provided by Member 610488
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
- In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
- In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
- Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
- In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
- Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).
Nutrition Facts : Calories 628.7, Fat 30.8, SaturatedFat 25.1, Cholesterol 73.6, Sodium 581.7, Carbohydrate 86.1, Fiber 1.1, Sugar 59.1, Protein 5.7
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
MOIST GINGERBREAD
NICE AND MOIST FOR AFTERNOON TEA
Provided by forret
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
- put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
- allow to cool for 5 mins and add eggs
- seive the dry ingredients into a bowl then add treacle mix and beat well together
- pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
- turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
- n be eaten once cooled if you cant wait
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.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
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.
SOUTHERN GINGERBREAD
I like to make this recipe for Christmas. The wonderful aroma of the gingerbread fills the entire house. I am a homemaker and mother of three children.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-16 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined., Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired.
Nutrition Facts : Calories 343 calories, Fat 18g fat (11g saturated fat), Cholesterol 91mg cholesterol, Sodium 294mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
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