Gingerbread Cake Mix Food

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

GINGERBREAD CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
• Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
• For topping:
• Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

GINGERBREAD CAKE MIX

Steps:

• In a large bowl, combine the first 9 ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in 5 airtight pint containers in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total)., To prepare cake: Preheat oven to 350°. Lightly beat egg, water and molasses. Add one jar (2 cups) cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.

MARY BERRY'S GINGERBREAD CAKE

Steps:

• This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
• Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
• In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

GINGERBREAD CAKE MIX

Steps:

• Mix together all the ingredients in a mixing bowl.
• Transfer mixture to an air-tight container.
• Include the following instructions for making Gingerbread Cake: Grease a 9-inch baking dish.
• Put 1 container of Gingerbread Cake Mix into a mixing bowl; make a well in the middle of the mixture.
• Add in 1/2 cup softened butter or margarine, 1 egg, 1/2 cup sour cream, and 1/2 cup molasses.
• Beat on low speed with an electric mixer until the batter comes together.
• Gradually add in 1 cup boiling water; stir just until combined.
• Pour batter into baking dish and bake in a 350° oven for 35 minutes or until pick comes out clean.
• Cool and serve with whipped cream.

GINGERBREAD CAKE

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 CAKE

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.

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING

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 SPICE MIX

Steps:

• Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months.

GINGERBREAD CAKE WITH SNOW SUGAR

Steps:

• Preheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil.
• In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water.
• In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary.
• Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up.
• When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted.
• Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect.