GINGERBREAD CAKE
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.
Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
GINGERBREAD HOUSE CAKE
A gingerbread house cake mold lets you skip the hassle of assembling fragile cookie panels and gets you straight to the fun part: putting on the candy decorations. Gather some colorful options-- think gumdrops, candy canes, sprinkles-- and go to town.
Provided by Food Network Kitchen
Categories dessert
Time 2h50m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F and generously spray a 9-cup gingerbread house cake mold with nonstick baking spray.
- Whisk the flour, gingerbread spice and salt in a medium bowl. Set aside. Whisk the molasses, oil and granulated sugar in a large bowl. Combine 1 cup boiling water with the baking soda in a heat-proof measuring cup and stir to dissolve. Whisk the water mixture into the molasses mixture until well combined. Whisk in the flour mixture and then the eggs until combined.
- Pour the batter into the prepared cake mold and bake until the edges are set and a toothpick inserted in the center comes out clean with a few wet crumbs, 50 to 55 minutes. Cool for 10 minutes in the pan before unmolding onto a cooling rack to cool completely.
- For the icing: Combine the confectioners' sugar and meringue powder in the bowl of an electric mixer fitted with the whisk attachment. Add 5 tablespoons water and beat on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding up to 1 tablespoon more water, if needed.
- Transfer 1/2 cup of the icing to a small bowl, add food coloring for desired shade of green and stir to combine. Transfer the green icing to a piping bag and snip off the tip. Transfer the remaining icing to a second piping bag and snip off the tip.
- For the decorations: Transfer the cake to a baking sheet or decorative tray. Use the green icing to pipe trees and shrubbery on the sides of the house. Use the white icing to pipe windows and outline the roof and eaves. Sprinkle with the shredded coconut for snow. Decorate the house and grounds with candies such as gumdrops, candy canes, shaved chocolate, cinnamon sticks, white chocolate chips, cinnamon candies and red sanding sugar.
GINGERBREAD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.
GINGERBREAD/GINGERBREAD CAKE
This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
Provided by Satisfied Kris
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour an 8" square pan (or use Pam).
- The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
- When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
- Once everything is mixed in, pour the batter into the prepared pan.
- Bake at 350°. Check for doneness by inserting a toothpick in the middle.
- When it comes out clean, it's done.
GINGERBREAD POUND CAKE
Perfect pound cake for the holidays... or any day for us gingerbread lovers! The lemon sauce is optional, but the combination is sublime!
Provided by NancyLou
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®) well.
- Beat butter in a mixing bowl on medium speed until soft and creamy, about 2 minutes; gradually add 1 cup white sugar, beating at medium speed for 5 to 7 minutes. Add eggs one at a time, beating just until yellow disappears; batter may look a bit curdled.
- Combine flour, ginger, cinnamon, cloves, and baking soda in a separate bowl. Combine molasses and sour cream in another bowl. Add dry ingredients to the batter alternately with molasses mixture, beginning and ending with dry ingredients. Mix on low speed until each addition is just blended. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool cake in the pan on a wire rack for 10 to 15 minutes; remove cake from pan and cool completely, about 30 minutes more.
- While cake cools, combine water, white sugar, and cornstarch in a saucepan; cook over medium heat, stirring constantly, until smooth and thickened. Stir in lemon juice, butter, and lemon zest and cook until warmed through.
- Sprinkle cooled cake with powdered sugar and serve with lemon sauce.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 65.4 g, Cholesterol 124.9 mg, Fat 20.7 g, Fiber 0.8 g, Protein 5.3 g, SaturatedFat 12.3 g, Sodium 100.7 mg, Sugar 41.9 g
GRAMERCY TAVERN GINGERBREAD CAKE
This recipe produces an incredibly moist, dark, rich, sticky, dense gingerbread cake with a complex and spicy flavour . I've slightly modified the recipe based on the one Claudia Fleming, pastry chef, prepares at New York City's famed Gramercy Tavern. The original version is in brackets. Recipe was printed in "Gourmet Magazine" (Feb. 2000). Cake develops a lovely caramelized crust that can stick to the pan. Spray generously with cooking spray with flour or line pan with parchment paper (greasing both well) and allow cake to cool for 5 minutes before removing from pan. You can use part whole-wheat flour and, if you want to avoid alcohol, you can replace the stout with strong coffee. Recipe makes a 10" bundt cake (or springform); if you want, you can halve the recipe for an 8x8 square pan. Cake is even better the next day (so it is a good make-ahead dessert). Serve cake plain, dusted with confectioners sugar, with whipped cream, or with vanilla ice cream.
Provided by blucoat
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- 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. (Be patient, it's important to allow this to cool before continuing.).
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and rap 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 50-60 minutes. (Be careful, as cake may burn easily.) Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Nutrition Facts : Calories 374.1, Fat 10.6, SaturatedFat 1.6, Cholesterol 46.5, Sodium 134.3, Carbohydrate 66, Fiber 0.9, Sugar 41.8, Protein 3.9
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