DARK GINGERBREAD WITH MAPLE WHIPPED CREAM
Super moist and features two types of ginger.
Provided by TerryWilson
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 8
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
- Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
- Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
- Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
Nutrition Facts : Calories 436.2 calories, Carbohydrate 54.8 g, Cholesterol 94.5 mg, Fat 23.4 g, Fiber 0.8 g, Protein 4 g, SaturatedFat 14.4 g, Sodium 308 mg, Sugar 24.3 g
GINGERBREAD CAKE WITH WHIPPED CREAM FROSTING
Pleasantly-spiced gingerbread and crunchy nuts are the stars in this stunning dessert. Top the delectable delight with spiced whipped cream frosting. -Sarah Hatter, Brodhead, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.
Nutrition Facts : Calories 364 calories, Fat 20g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 241mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
GINGERBREAD CUPCAKES
The robust ginger flavor of these cupcakes is mellowed by the maple frosting's sweetness. The combination is pure heaven! For an extra-special presentation, add candied ginger as a garnish. -Nancy Beckman, Helena, Montana
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 21
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack to cool completely., For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 325 calories, Fat 14g fat (9g saturated fat), Cholesterol 54mg cholesterol, Sodium 293mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
OLD-FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM
Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including the ones here."
Provided by Polly Tafrate
Categories Bread Milk/Cream Ginger Dessert Bake Christmas Quick & Easy Fall Cinnamon Molasses Bon Appétit New York Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
- Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.
GINGERBREAD MADE WITH SOUR CREAM
Make and share this Gingerbread Made With Sour Cream recipe from Food.com.
Provided by Elly in Canada
Categories Quick Breads
Time 1h10m
Yield 1 9, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180 C).
- Grease and flour a 9-inch square pan.
- Beat butter and sugar until creamy.
- Beat in molasses, lemon zest, then beat in eggs 1 at a time.
- Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
- Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
- Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
- Then enjoy with some sweetened cream or a nice lemon sauce.
Nutrition Facts : Calories 390.8, Fat 13, SaturatedFat 7.7, Cholesterol 76.9, Sodium 440.9, Carbohydrate 65.2, Fiber 1, Sugar 38, Protein 4.6
MAPLE-SOUR CREAM GINGERBREAD CAKE
This moist, easy gingerbread recipe is made with fragrant spices and a combination of maple syrup and molasses. Serve frosted or sprinkled with powdered sugar.
Provided by Lynne Webb
Categories Baking & Desserts
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Combine the egg, maple syrup, molasses, sour cream and vanilla in a medium-sized bowl.
- Sift the flour, baking soda, salt, ginger, cinnamon, allspice and cloves together in a separate bowl. Stir in the liquid ingredients and mix until smooth.
- Add the melted butter and and combine thoroughly. Pour the batter into a buttered 9-inch square pan. Bake for 30 to 35 minutes, remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- To serve, frost, dust with powdered sugar or top with whipped cream.
MAPLE GINGER CAKE
This is a popular recipe along the eastern seaboard where maple syrup runs in March.
Provided by Carol
Categories Desserts Cakes Spice Cake Recipes
Time 45m
Yield 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round cake layer pans.
- Sift together into a bowl; cake flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and nutmeg. Add the shortening, brown sugar, maple syrup, and 2/3 cup sour cream. Beat for 2 minutes with an electric mixer set at medium speed. Beat in the eggs and 1/3 cup sour cream and mix for another 2 minutes. Pour batter into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until cake springs back lightly when touched. Cool for 5 minutes, then remove from pans and continue cooling.
Nutrition Facts : Calories 200.1 calories, Carbohydrate 30 g, Cholesterol 23.7 mg, Fat 8.2 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 133.5 mg, Sugar 16.6 g
CHRISTMAS GINGERBREAD CAKE WITH MAPLE WHIPPED CREAM
Categories Cake Milk/Cream Food Processor Mixer Ginger Dessert Bake Orange Winter Chill Molasses Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 14 to 16
Number Of Ingredients 21
Steps:
- Make cake:
- Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
- Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.
- Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.
- Make filling and frosting:
- Beat cream and maple syrup in large bowl until stiff peaks form.
- Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake around edge. Garnish with orange peel strips. Cover with cake dome; chill at least 1 hour and up to 6 hours.
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- Preheat oven to 350 degrees. Lightly grease three 9-inch round pans and line the bottoms with parchment paper.
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- Preheat oven to 325 degrees. Using an electric mixer, beat the butter, sugar, egg, and molasses for 1 minute. Add the boiling water, whole wheat and almond flours, baking soda, salt, cinnamon and ginger. Mix well for about 4 more minutes.
- Butter a 9×9 inch baking dish and pour the batter into the dish. Bake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack.
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- Preheat oven to 350ºF and adjust rack to middle position. Line an 8x8 pan with parchment paper using two long pieces of parchment. Whisk almond flour, arrowroot, coconut flour, gelatin, cinnamon, salt, baking soda and baking powder in a large mixing bowl. Place cubed butter in a medium bowl. Bring 1/2 cup water to boil and pour water over butter, whisking until melted. Whisk in coconut sugar, molasses, egg, and ginger. Add wet ingredients to dry ingredients and whisk until smooth. Pour batter into pan and spread evenly using an off-set spatula. Bake for 25 minutes, or until a tester inserted into the center of cake comes out clean. Cool completely. Holding onto parchment, lift cake out of the pan and set on a serving dish.
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