SPICY, AMAZING GINGERBREAD CAKE.
Not for the faint hearted! From the time/life cooking of the world series, this is the one gingerbread cake that tops all others. IF you like fudgy, moist but highly spiced gingerbread. If you prefer milder flavors this is not for you.
Provided by MarraMamba
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sift first 6 ingredients together in a bowl, set aside.
- Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
- Preheat oven to 350 degrees
- Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
- When smooth, add the eggs 1 by 1 stirring after each addition.
- Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).
GINGERBREAD CAKE POP
Steps:
- For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
- In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
- For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
- Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.
CAKE POP BRAINS
Ruby chocolate is the perfect coating for these brains, but any color candy melting wafers work just as well if you want a silly rather than scary vibe. You can use a homemade recipe or store-bought cake mix for the red velvet cake.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 5
Steps:
- Combine the cake and frosting in a stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is smooth and holds together when pressed in your fingers. (Add more frosting a teaspoon or so at a time, if needed, to reach the desired consistency.) Set aside.
- Put about two-thirds of the candy melting wafers or ruby chocolate in a double boiler. Heat, stirring, until almost melted (a few remaining chunks is okay). Add the remaining candy melting wafers or chocolate in 2 or 3 additions, stirring to melt. (For ruby chocolate, the melted chocolate should read 110 degrees F on an instant-read thermometer, then cool to 80 degrees F once the last third of the chocolate is stirred in.)
- Divide about two-thirds of the melted candy mixture among eight 2-inch-wide silicone brain molds and use a small brush to evenly coat each mold, making sure the sides and bottoms are well covered and no part of the mold shows through. Pop into the refrigerator for a few minutes for faster setting (don't refrigerate for too long or they can crack when unmolding).
- Combine the jam and a few drops of red food coloring, just to intensify the color, in a small bowl. Stir in a few drops of water, if needed, so the jam is fluid but not runny.
- When the shells are set, divide the jam among the cavities. Mold the cake mixture into balls and press into the molds. Use a sharp paring knife to shave the cake so it's flush with the top of the molds. Smooth the remaining melted candy mixture over top to cover the cake completely. Let set at room temperature, at least 40 minutes (or refrigerate for a few minutes for faster setting).
- Gently press the brains out of the molds and serve.
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.
BOLD AND SPICY GINGERBREAD WITH A KICK
Found this recipe in Cook's Illustrated Holiday Baking Book and I LOVE spicy gingerbread so this is going to be the center piece of my Holiday table. It states that Stout beer and hefty dose of spices, including black pepper, invest this cake with a complex, robust flavor. 4 teaspoons of fresh grated ginger adds an unmistakable element that dried spices can't muster. As for the glaze, ginger-ale lends a robust flavor but an equal amount of orange or lemon juice can be substitued for it.
Provided by Bonnie G 2
Categories Dessert
Time 1h15m
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 17
Steps:
- CAKE:.
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Grease and flour 12-cup nonstick Bundt pan.
- Whisk flour, baking powder, baking soda, and salt in large bowl.
- Melt butter in saucepan over medium heat until bubbling.
- Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
- Remove from heat and let cool slightly.
- Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
- Stir in melted butter mixture, molasses and stout until incorporated.
- Whisk flour mixture into egg mixture until no lumps remain.
- Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
- Bake until toothpick inserted into center comes out clean, about 45 minutes.
- Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
- GLAZE:.
- Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
- Pour glaze over cooled cake.
- Let glaze set 15 minutes.
- Serve.
- Cake can be stored at room temperature, covered in plastic wrap, for 2 days.
Nutrition Facts : Calories 341, Fat 13, SaturatedFat 7.8, Cholesterol 77, Sodium 236.6, Carbohydrate 52.8, Fiber 0.9, Sugar 34.9, Protein 3.9
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