GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING
This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations.
Provided by Lucy Parissi | Supergolden Bakes
Categories Cake
Time 40m
Number Of Ingredients 20
Steps:
- Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins - your cake layers will be taller.
- Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
- Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
- Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
- Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
- Fold the chopped ginger into the batter and divide between the prepared cake tins.
- Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.
Nutrition Facts : Calories 686 kcal, Carbohydrate 67 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, Cholesterol 182 mg, Sodium 521 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
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 ROLL WITH CINNAMON CREAM
A tender ginger cake with a tangy cream-cheese filling. Created by Jennifer Giblin who makes elegant desserts at New York City's Blue Smoke. Compliments of "Last Bite" in Food and Wine Magazine. I haven't tried this yet but it look fabulous! The cooking time is actually a combination of cooking and chill time.
Provided by Judith N.
Categories Dessert
Time 4h45m
Yield 8-10 serving(s)
Number Of Ingredients 27
Steps:
- Preheat the oven to 325 degrees. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
- Make the Filling: In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the creme fraiche with the confectioners' sugar until stiff. Fold the cream cheese into the creme fraiche.
- Spread the filling evenly over the entire surface of the cake. Starting at a short end roll up the cake jelly roll-style. Wrap the gingerbread roll tightly in pastic and refrigerate until firm, at least 3 hours.
- Sauce: In a small saucepan, melt the butter. Add 1/3 cup brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves, Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard cinnamon sticks and cloves.
- Upwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish with pecans and cranberries and serve with the butter-rum sauce.
- Make ahead: The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Nutrition Facts : Calories 589.9, Fat 35.5, SaturatedFat 21.2, Cholesterol 236.6, Sodium 237, Carbohydrate 60.9, Fiber 0.4, Sugar 44.2, Protein 7.4
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.
GINGERBREAD WITH WARM CINNAMON BANANAS AND RUM
This dessert is to die for. A moist gingerbread cake that stands very well on it's own with no other garnish, but you just have to have the bananas as they tip what is quite delicious to over the top!
Provided by MarieRynr
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350*F.
- Butter and flour an 8 inch square dish and set aside.
- Whisk together the spices, flour, baking powder and salt. Set aside.
- Stir together the molasses, soda and hot water and set aside to cool to room temperature.
- Cream together the butter and brown sugar until light and fluffy. Beat the egg into the creamed mixture.
- Add the cooled molasses mixture, then the dry ingredients, mixing only until blended. Pour into the prepared pan and bake in the oven until tests done, 30 to 40 minutes.
- In the meantime do the banana sauce. In a medium saute pan, combine the butter, cream, brown sugar, cinnamon and rum. Bring to a boil, then reduce the heat and cook for several minutes longer, stirring constantly until the sauce thickens slightly, about 2 minutes longer. Gently stir in the bananas and heat until heated through.
- To serve, cut the gingerbread into rectangles and place on dessert plates. Top each portion with some of the banana sauce and then a dollop of freshly whipped cream.
Nutrition Facts : Calories 666.4, Fat 22.3, SaturatedFat 13.5, Cholesterol 93.8, Sodium 445.2, Carbohydrate 112.6, Fiber 3.2, Sugar 64.2, Protein 6.7
GINGERBREAD PUDDING CAKE
From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!
Provided by MacChef
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
- Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
- Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
- Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
GINGERBREAD CINNAMON CAKE
This is a relatively healthy recipe to make for dessert. I got it off the internet from "Free Gourmet Recipes".
Provided by Wendys Kitchen
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven at 350. Prepare a 8-3/4 x 1-3/4" pan with cooking spray and flour; set aside.
- In a mixing bowl, combine flour, ginger, cinnamon, baking soda, baking powder, cloves, and nutmeg.
- In another mixing bowl, combine egg whites, buttermilk, brown sugar, sour cream, and molasses.
- Mix dry ingredients with wet ingredients just until moistened.
- Pour batter into prepared pan.
- Bake for 45 minutes.
Nutrition Facts : Calories 3508.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 23, Sodium 3455.9, Carbohydrate 803.3, Fiber 14.5, Sugar 419.5, Protein 62.6
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