OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGER-RUM BUNDT CAKE
Provided by Aida Mollenkamp
Categories dessert
Time 5h30m
Yield 10 to 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
- Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
- Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
- Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
- Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
- When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.
GINGER CAKE WITH RAISIN SAUCE
A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!
Provided by smoke alarm jr
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Mix the first 5 dry ingredients together and set aside.
- Beat Crisco and sugar until well blended.
- Add molasses and beat well.
- Add eggs one at a time beating well between each one.
- Add half of flour mixture and mix well.
- Add 1/3 cup of boiling water and mix well.
- Add the rest of the dry and mix well.
- Add rest of boiling water and mix well.
- Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
- For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
- Remove pan from heat.
- In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
- Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
- Remove from heat and stir in butter.
- Pour over the cut squares of cake.
GINGERBREAD CAKE WITH RUM RAISIN SAUCE
This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836
Provided by grandma2969
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°.
- Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
- In a small bowl, beat the eggs and set aside.
- In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
- Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
- Pour the batter into a greased 9" square pan and spread it out evenly.
- Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
- While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
- Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
- In a small bowl, combine the cornstarch and remaining 1/3 cup water.
- Add it to the bubbling sauce and cook until the sauce thickens.
- Serve hot over squares of warm gingerbread.
- NOTE**Both gingerbread and sauce can be reheated in a microwave.
Nutrition Facts : Calories 614.8, Fat 17.9, SaturatedFat 9.4, Cholesterol 75, Sodium 462.4, Carbohydrate 109.1, Fiber 2, Sugar 64.3, Protein 7.2
GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE
This is a perfect cake to make to take for after dinner or even breakfast. I love waking up to the smell of baking gingerbread!
Provided by running rachel
Categories Breakfast
Time 45m
Yield 15-18 serving(s)
Number Of Ingredients 13
Steps:
- Cut flour sugar and butter together.
- Set aside one cup of mix.
- In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
- Then lightly stir in buttermilk.
- Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
- Bake at 350°F for 35 to 40 minutes.
- For Sauce:.
- Mix sugar and cream together.
- Heat, when ready to serve beat in melted butter real well and stir in flavoring.
- Serve over gingerbread and then add cool whip if desired.
Nutrition Facts : Calories 382.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 72.3, Sodium 213, Carbohydrate 57.3, Fiber 0.6, Sugar 43.7, Protein 3.4
GINGER RUM CAKE
This is my boss' favorite cake. Somehow, it makes even boring meetings more "palatable." I even gave the recipe to the vice president of one of my law firm's biggest clients! I like to make it in loaf pans rather than a tube pan because it still tastes great but is much easier to transport.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
- Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
- GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
- Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
- Do not cut cake for at least several hours.
GINGERBREAD WITH RAISIN SAUCE
What's nicer on a cold winter day than the spicy aroma of warm gingerbread filling the house? Drizzled with a rich raisin sauce, the wonderfully moist texture of this old-time favorite is good any time of year. Folks can't get enough! -Julia Livingston Frostproof, Florida
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 cakes (20 servings each) and about 10 cups sauce.
Number Of Ingredients 19
Steps:
- In a very large bowl, cream the shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine flour, cinnamon, baking powder, ginger, baking soda and salt; add to creamed mixture alternately with water. Mix well., Transfer to four greased 13-in. x 9-in. baking pans. Bake at 350° for 30-40 minutes or until a toothpick comes out clean. Cool on wire racks., For sauce, in a Dutch oven, combine the sugars, flour and salt. Gradually stir in water. Bring to a boil, stirring constantly. Reduce heat; add raisins. Simmer for 10 minutes or until raisins are plump, stirring occasionally., Remove from the heat. Stir in butter until melted. Serve warm with gingerbread.
Nutrition Facts :
ABSOLUTELY AMAZING APPLE CAKE WITH RUM SAUCE.
My mom was the one who first made this recipe and let me tell you, it is to die for! Tastes like a dessert you would order at a fancy restaurant! It came off of a real estate card in the mail. I had to share it because its amazing!! (You may want to double the recipe, its that good!)
Provided by emerymay
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For cake preheat oven to 350. Cream butter and sugar. Add egg and apples until incorporated. Mix in remaining ingredients. Bake 40 minutes in a 9" square pan. Serve hot with rum sauce and ice cream.
- For sauce, heat butter, cream and sugar over moderate heat 10-15 minutes until sugar dissolves. (Don't boil). Add nutmeg and rum flavoring. Serve hot over cake.
Nutrition Facts : Calories 722.3, Fat 36.8, SaturatedFat 19.4, Cholesterol 114.1, Sodium 530.2, Carbohydrate 97.6, Fiber 3.7, Sugar 76.5, Protein 5.6
GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM
My daughter's 'nona' (Godmother) is mad about gingerbread. I found this recipe at ivillage and am making it for her next visit. Gingerbread Cake tastes better the next day, so don't hesitate to prepare it ahead. Caramelized Pineapple can also be make in advance and reheated just before serving.
Provided by evelynathens
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Prepare Gingerbread Cake: Preheat oven to 350 degrees F.
- Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
- In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula.
- Reduce speed to medium.
- Add eggs, 1 at a time, beating well after each addition.
- In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water.
- Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
- Pour batter into prepared pan.
- Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
- Cool cake in pan on wire tack 20 minutes.
- Loosen cake from pan.
- Invert cake onto rack; cool completely.
- Prepare Caramelized Pineapple: Cut crown and stem ends from pineapple; cut off rind.
- Slice pineapple lengthwise into quarters.
- Remove core from each quarter.
- Cut each quarter crosswise into 1-inch slices.
- In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine.
- Add pineapple to skillet; arrange in single layer.
- Cook pineapple 15 minutes, turning pieces over once.
- Prepare Rum Cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form.
- Add confectioners' sugar and rum and beat just until stiff peaks form.
- Sprinkle cake with confectioners' sugar.
- Serve cake with Caramelized Pineapple and Rum Cream.
More about "gingerbread cake with rum raisin sauce recipes"
GINGER CAKE WITH RUM SAUCE | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
Estimated Reading Time 1 min
RUM-SOAKED RAISIN CARAMEL CAKE RECIPE FROM NIK SHARMA
From theguardian.com
GINGERBREAD CAKE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OLD FASHIONED GINGERBREAD CAKE - CROSBY'S
From crosbys.com
RUM AND GINGER CAKE RECIPE: SIMPLE TO BAKE
From elizabethdhokia.com
GINGERBREAD LAYER CAKE WITH RUM FROSTING - BAKE FROM …
From bakefromscratch.com
GINGERBREAD CAKE WITH HOMEMADE BUTTER RUM TOFFEE …
From boulderlocavore.com
GINGERBREAD CAKE WITH HOT BUTTER RUM SAUCE - GF
From clarebills.com
GINGER RUM CAKE | THE SALTY POT
From thesaltypot.com
GINGERBREAD WITH RUM RAISINS AND CRYSTALLIZED GINGER
From kitchendreaming.com
A RECIPE : RUM AND RAISIN SAUCE FOR DESSERTS OR PANCAKES
From loulou.to
GINGERBREAD CAKE WITH RAISIN SAUCE RECIPE
From bakerrecipes.com
GINGERBREAD BUNDT CAKE WITH SWEET RUM GLAZE RECIPE - THEFOODXP
From thefoodxp.com
RUM AND RAISIN CAKE - COOKEATSHARE
From cookeatshare.com
GINGERBREAD CAKE WITH RAISIN SAUCE ARCHIVES - BAKER RECIPES®
From bakerrecipes.com
RAISIN SAUCE FOR GINGERBREAD - RECIPE | COOKS.COM
From cooks.com
RUM AND RAISINS CAKE – JAMAICAN DINNERS
From jamaicandinners.com
HOLIDAY RUM RAISIN CAKE - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
GINGERBREAD CAKE WITH RUM RAISIN SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
RUM AND GINGER CAKE - EASY TO MAKE WARMING SPICED CAKE RECIPE
From christmasphere.com
GINGERBREAD CAKE WITH RUM BROWN BUTTER CREAM CHEESE FROSTING
From amyglaze.com
RUM & RAISIN BUNDT CAKE ~ 朗姆酒和葡萄干蛋糕
From nofrillsrecipes.com
GINGERBREAD CAKE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
“GINGERBREAD BUNDT CAKE WITH RUM GLAZE” - CHOWDOWN LOWDOWN
From chowdownlowdown.com
GINGERBREAD AND SPICED RUM LAYER CAKE | BAKE OFF BAKE ALONG
From takesomewhisks.com
GINGERBREAD LOAF CAKE WITH RUM GLAZE - SUPERGOLDEN BAKES
From supergoldenbakes.com
HEAVENLY APPLE RUM RAISIN CAKE - FOOD GYPSY | EASY, DELICIOUS …
From foodgypsy.ca
GINGERBREAD RUM BUNDT CAKE - THE FARMWIFE FEEDS
From farmwifefeeds.com
GINGERBREAD CAKE WITH RUM RAISIN SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
EATS & DRINKS | RUM AND RAISIN GINGERBREAD COOKIES
From sweatpantsandcoffee.com
BEST APPLE RUM RAISIN CAKE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GINGERBREAD WITH RAISIN SAUCE RECIPE: HOW TO MAKE IT | TASTE OF …
From preprod.tasteofhome.com
#60-minutes-or-less #time-to-make #course #preparation #low-protein #healthy #desserts #cakes #dietary #low-in-something
You'll also love