DARK MOLASSES GINGERBREAD CAKE
A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.
Provided by Brookelynne26
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
- Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.
Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5
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.
BLACK STICKY GINGERBREAD
Steps:
- Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
- Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
- Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
- Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
DARK MOLASSES GINGERBREAD
I love the combination of the gingerbread and the molasses. The nuts give it an extra crunch in the texture as well.
Provided by Topher
Categories Quick Breads
Time 35m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 140ºC. Grease a 32cm x 22cm x 5cm baking tin with butter then line with non-stick baking paper.
- In a medium saucepan melt the butter, 60g of the sugar, molasses, and golden syrup. In a bowl, whisk the eggs with the milk and set aside.
- Sieve the flour, spices and soda into another bowl.
- Pour the eggs and syrup into the flour and whisk until smooth. Stir in walnuts and pour into the tin.
- Bake for 20-25 minutes until a skewer comes out with moist crumbs.
- While the cake is still warm, bring the water and remaining sugar to a simmer. Pour over the cake and let the syrup soak inches.
Nutrition Facts : Calories 286.4, Fat 14.2, SaturatedFat 5, Cholesterol 53, Sodium 177.5, Carbohydrate 36.4, Fiber 1.3, Sugar 11.5, Protein 5.3
MOLASSES GINGER CAKE
This easy, dense dark cake packs in a lot of flavor. Molasses, a slightly bitter sweetener, is key, giving the cake just the right character. Chopped dates, raisins and a good dose of black pepper are all in evidence, along with ginger and cinnamon. The end result is so good: If you bet you can stop at one slice, you'll surely lose the wager.
Provided by David Tanis
Categories cakes
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
- In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
- In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
- Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
- Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
- Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.
MOLASSES-AND-BUTTERMILK GINGERBREAD SQUARES
Categories Milk/Cream Ginger Dessert Bake Winter Molasses Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Spray 8x8x2-inch metal baking pan with nonstick vegetable oil spray. Sift all purpose flour, ground cinnamon, ground ginger, baking soda and ground nutmeg into medium bowl. Combine molasses, 1/2 cup sugar, melted butter, buttermilk and large egg in large bowl; whisk to blend. Whisk in dry ingredients. Pour batter into prepared baking pan.
- Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. Sift powdered sugar over cake. Cut cake into 16 squares.
DARK MOLASSES GINGERBREAD WITH WHIPPED CREAM
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
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
CHILDHOOD GINGERBREAD WITH MOLASSES
Provided by Jeffrey Alford
Categories Cake Ginger Dessert Bake Christmas Kid-Friendly Winter Cinnamon Molasses Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes one 8-inch square cake with a shiny, dark surface and a tender, aromatic crumb
Number Of Ingredients 10
Steps:
- Place a rack in the upper third of the oven and preheat the oven to around 365°F (set the dial halfway between 350°F and 375°F). Generously grease an 8-inch square cake pan.
- Combine the flour, baking powder, and powdered spices in a medium bowl and mix well; set aside. Pour the molasses into a 2-cup (or more) measuring cup, add the boiling water, and stir to dissolve thoroughly. Set aside.
- Place the brown sugar and butter chunks in a large bowl and cream together with a wooden spoon, or a mixer. Briefly beat the eggs in another bowl, then stir them into the butter-sugar mixture. Add about 1/2 cup of the flour mixture and stir or beat in on low speed, then add about the same amount of warm molasses-water and stir. Continue to add the flour and liquid alternately, stirring or beating briefly each time. After the final addition, beat briefly (the batter will be quite liquid), then pour into the prepared pan.
- Bake for 25 minutes, then lower the heat to 350°F and bake until done, for 15 to 20 minutes longer, until a skewer inserted into the center comes out clean.
- Let cool in the pan for 20 minutes or more (to allow the crumb to set) before serving. Serve from the pan.
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