TILLIE'S GINGER CRUMB CAKE
This recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it-much to the dismay of my husband, who prefers it plain! -Kathy Nienow Clark, Byron, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine flour and sugar; cut in butter until crumbly. Set aside 2 cups. Combine remaining crumb mixture with the remaining ingredients. , Sprinkle 1 cup of the reserved crumbs into a greased 12-in. cast-iron skillet or 13x9-in. baking dish. Pour batter over crumbs and sprinkle with remaining crumbs. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. If desired, sprinkle with confectioners' sugar before serving.
Nutrition Facts : Calories 330 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 232mg sodium, Carbohydrate 50g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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.
DUMP CAKES
The Food Network's Pioneer Woman shares two recipes for crowd-pleasing dump cakes.
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 24 servings (each cake serves 12)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- For the cherry-pineapple dump cake: Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- For the peach dump cake: Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.
- Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.
GINGERBREAD DUMP CAKE
This gingerbread dump cake is moist and delicious with all the Christmas flavors you crave! Serve an easy gingerbread cake for brunch or dessert this year.
Provided by The Typical Mom
Categories Dessert
Time 50m
Number Of Ingredients 5
Steps:
- Spray 13x9 pan with non stick spray. Pour apple pie filling into pan and spread evenly across bottom.
- Sprinkle dry gingerbread cake mix on top of that, spread evenly across pan.
- Dump crushed pineapple on top of mix, spread evenly across pan.
- Melt butter and pour on top, evenly. Sprinkle nuts on very top if you want to add those.
- Put into preheated oven at 350 degrees for 40 minutes or until edges are light brown, cake-like, and no longer wet.
- Allow to cool on a cooling rack to firm up a bit.
- Scoop out and serve.
Nutrition Facts : ServingSize 3 oz, Calories 352 kcal, Carbohydrate 53 g, Protein 3 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 358 mg, Fiber 2 g, Sugar 33 g
GINGERBREAD WITH CRUNCHY TOPPING
I credit my mom with instilling in me a love of baking. Tried-and-true recipes like this make holidays with my family extra special. It wouldn't be Christmas without gingerbread! -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 21
Steps:
- In a large bowl, cream shortening and sugar. Beat in egg and molasses. Combine the flour, baking powder, ginger, cinnamon, baking soda, salt and cloves; add to creamed mixture alternately with water., Pour into a greased 13x9-in. baking dish. Bake at 350° for 30 minutes., For topping, in a small bowl, combine the brown sugar, flour, cinnamon and ginger. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and lemon zest. Sprinkle over gingerbread., Bake 10 minutes longer or until a toothpick inserted in the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 518 calories, Fat 23g fat (8g saturated fat), Cholesterol 38mg cholesterol, Sodium 262mg sodium, Carbohydrate 74g carbohydrate (42g sugars, Fiber 2g fiber), Protein 4g protein.
PINEAPPLE BLUEBERRY DUMP CAKE
For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
- Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.
GINGERBREAD CAKE POP
Steps:
- For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.
- In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.
- In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.
- Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.
- For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.
- Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.
- Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.
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
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