GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
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.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERBREAD CAKE
This easy gingerbread cake with cream cheese frosting is the perfect holiday dessert. This recipe deserves a spot on your Christmas table!
Categories autumn Christmas New Year's Eve Thanksgiving baking dessert snack
Time 2h
Yield 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350F.
- For the cake: In a large bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, salt, and baking soda.
- In a medium bowl, stir together the molasses and hot water until fully combined. Whisk in the butter, sugar, eggs, and vanilla until smooth. Pour the wet mixture into dry mixture and whisk just until no dry streaks are left (do not over mix).
- Spray a 13x9-inch cake pan with baking spray (or grease with butter). Pour the batter into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let cool completely in the pan on a wire rack.
- For the frosting: Combine the cream cheese and butter in a large bowl. Beat with a hand mixer (or use a stand mixer with a paddle attachment) until fully combined, about 1 minute. Gradually add the powdered sugar and beat until combined. Beat in the lemon zest and continue beating until light and fluffy, 1 more minute. Spread the frosting over the cooled cake. Garnish with candied ginger and gold sparkling sugar, if desired.
EXTRA MOIST GINGERBREAD CAKE
This easy gingerbread cake has the tendency to rise alot and may fall on you as well. Don't worry about it because it will still taste wonderful and will stay moist.
Provided by Member 610488
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
- In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
- In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
- Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
- In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
- Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).
Nutrition Facts : Calories 628.7, Fat 30.8, SaturatedFat 25.1, Cholesterol 73.6, Sodium 581.7, Carbohydrate 86.1, Fiber 1.1, Sugar 59.1, Protein 5.7
SUPER MOIST GINGER CAKE
Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!
Provided by Sandi - QLD Austral
Categories Breads
Time 1h
Yield 2 loaves, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and golden syrup, set aside.
- Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
- Add eggs and milk. Beat well.
- Add melted butter and syrup and mix well to combine.
- Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
- Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
- Allow to cool in the tins for 10 mins before removing.
Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4
MOIST GINGERBREAD CAKE
A slightly sticky loaf cake flavoured with ginger and topped with crystallised ginger for some bite!
Provided by Izy Hossack
Categories Dessert
Time 55m
Yield 1 loaf cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
- In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
- Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
- After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
Nutrition Facts : Calories 1854.9, Fat 68.9, SaturatedFat 41.1, Cholesterol 348.5, Sodium 370.4, Carbohydrate 295.4, Fiber 8, Sugar 93.8, Protein 26.4
MOIST GINGERBREAD CAKE
I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake.
Provided by EURrosa1
Categories Winter
Time 45m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour, spices and salt; stir in dates and ginger.
- Melt molasses and butter Beat egg with sugar.
- Add the two mixtures (above) alternately to dry ingredients, beating all the time.
- Dissolve baking soda in milk; stirr into mixture.
- Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes. Let cool on wire rack before removing from pan.
- Remove baking paper and wrap in foil. Store in air-tight container up to 8 weeks.
Nutrition Facts : Calories 630.3, Fat 14.1, SaturatedFat 8.2, Cholesterol 85.5, Sodium 331.1, Carbohydrate 119, Fiber 3.3, Sugar 59.6, Protein 9.1
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
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4.9/5 (482)Calories 485 per servingCategory Dessert
- Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.
- Add dry ingredients to the wet mixture and stir to combine. Slowly pour in the hot water and stir until smooth (batter will be thin).
SUPER MOIST GINGERBREAD CAKE - DEL'S COOKING TWIST
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Reviews 10Category Cakes And PiesServings 8-10Estimated Reading Time 5 mins
- In measuring cup placed in the microwave, heat the milk with the coffee. Infuse the cloves, and set aside.
- In a separate saucepan, melt the butter with sugar and honey. Let cool slightly for about 2 minutes, then add the egg, whisking vigorously to prevent from cooking the egg.
- Pour the butter-honey mixture into the dry ingredients, then slowly pour in the milk, stirring well.
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