OLD FASHIONED GINGERBREAD CAKE
This is the easiest gingerbread cake you'll ever make and the best tasting too. The texture is excellent. A family favourite.
Provided by Crosby's Molasses
Time 1h10m
Number Of Ingredients 15
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
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 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.
CHOCOLATE-GINGER CAKE WITH BOURBON SAUCE
This may look like a classic chocolate Bundt cake, but one bite tells you it's something more. Generous amounts of ground and freshly grated ginger give it a spice that's just right for the season. A bourbon-spiked sauce adds another layer of richness and flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch Bundt pan. Dust with cocoa powder, and tap out excess; set aside. Put butter, molasses, brown sugar, and 1/4 cup water in a medium saucepan over medium-low heat. Cook, stirring constantly, until butter has melted. Transfer mixture to a large bowl. Let cool 5 minutes.
- Add eggs, milk, and grated ginger to the molasses mixture; whisk to combine. Sift together flour, cocoa powder, baking soda, salt, ground ginger, and cinnamon into a medium bowl.
- Gently fold the flour mixture into the molasses mixture until just combined. (There should be lumps remaining.) Pour batter into prepared pan. Bake cake until a cake tester inserted into center comes out clean, about 30 minutes. Let cake cool completely in pan on a wire rack.
- Invert cake, and unmold onto a cake stand or a large serving platter. Using a spoon, drizzle the warm bourbon sauce over the cake in a back-and-forth motion. Serve immediately.
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.
DARK MOLASSES GINGERBREAD CAKE
A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.
Provided by Brookelynne26
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
- Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.
Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5
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Cuisine GermanTotal Time 50 minsCategory DessertsCalories 138 per serving
- Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.
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