OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
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
GRANDMOTHER'S GINGERBREAD RECIPE
Grandmother's Old Fashioned Gingerbread Cake recipe brings back lots of memories, especially of Christmas. The cake is easy to prepare and great plain, or topped with whipped topping, apple butter, or applesauce.
Provided by Steve Gordon
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Place Wesson Oil in a medium sized mixing bowl.
- Add sugar.
- Cream oil and sugar together with mixer
- Add molasses. Mix together.
- Add flour. Mix together.
- Add milk. Mix together.
- Beat egg and add to mixture.
- Add cinnamon.
- Add ginger.
- Mix until well combined.
- Grease and flour a 9-inch square baking pan.
- Pour batter into pan. Spread out evenly.
- Bake at 350F degrees for 35-45 minutes until done.
- Remove from oven when done. Place on wire rack, cool 15 minutes.
- Turn out of pan and continue to cool on wire rack.
- Enjoy
GUINNESS GINGERBREAD
Provided by Nigella Lawson : Food Network
Time 55m
Yield 24 small, squat squares or 16 generous rectangular slabs
Number Of Ingredients 12
Steps:
- Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray.
- Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat.
- Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps.
- Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter.
- Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides.
- Let the gingerbread cool before cutting into slices or squares.
SOUR CREAM GINGERBREAD
Provided by neris
Time 45m
Yield 9
Number Of Ingredients 11
Steps:
- Heat cream, then add butter and molasses and stir in beaten egg. Sift flour with salt, sugar, soda and spices and blend into cream mixture. Bake in a greased 8-inch square pan in a 350 degrees F oven for 30 minutes. Recipe Source: "The Hutchinson News Cookbook" (Kansas, 1958)
GINGERBREAD SQUARES WITH HONEY-MASCARPONE CREAM
Categories Bread Cheese Dessert Bake Thanksgiving Fall Honey Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 servings
Number Of Ingredients 19
Steps:
- For topping:
- Whisk mascarpone cheese, honey, and lemon juice in small bowl to blend. Cover; chill until ready to serve. (Can be made 1 day ahead; keep chilled.)
- For cake:
- Preheat oven to 350°F. Butter and flour 8-inch square metal baking pan. Whisk first 6 ingredients in medium bowl to blend well; whisk in crystallized ginger. Whisk oil, molasses, and brown sugar in large bowl to blend; whisk in egg and lemon peel. Gradually whisk in dry ingredients, then boiling water. Transfer batter to prepared pan.
- Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool cake 15 minutes. (Can be made 1 day ahead. Cool completely; cover and store at room temperature.) Cut cake into squares; sift powdered sugar over. Serve warm or at room temperature with topping.
- Italian cream cheese available at Italian markets and many supermarkets.
GINGERBREAD MADE WITH SOUR CREAM
Make and share this Gingerbread Made With Sour Cream recipe from Food.com.
Provided by Elly in Canada
Categories Quick Breads
Time 1h10m
Yield 1 9, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180 C).
- Grease and flour a 9-inch square pan.
- Beat butter and sugar until creamy.
- Beat in molasses, lemon zest, then beat in eggs 1 at a time.
- Sift in flour, baking soda, cinnamon, ginger, cloves and salt, stirring until blended. Stir in sour cream, then boiling water.
- Scrape batter into prepared pan and bake for 40 -45 minutes, until a tester inserted in the centre of the cake comes out clean.
- Cool cake for 20 minutes, before turning out on a cooling rack to cool completely.
- Then enjoy with some sweetened cream or a nice lemon sauce.
Nutrition Facts : Calories 390.8, Fat 13, SaturatedFat 7.7, Cholesterol 76.9, Sodium 440.9, Carbohydrate 65.2, Fiber 1, Sugar 38, Protein 4.6
SOUR CREAM GINGER COOKIES
These cookies are wonderful. I love gingersnaps, but these have a whole new dimension. I found the recipe in Thru the Grapevine, put out by the Junior League of Elmira. Prep time does not include refrigeration time.
Provided by Whisper
Categories Drop Cookies
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Cream butter, sugar and salt.
- Add molasses and ginger; stir in egg.
- Add sour cream and mix thoroughly.
- Sift flour, baking powder, baking soda, cinnamon and cloves together and add to butter mixture.
- Refrigerate several hours.
- Drop cookie method:.
- Roll 1-2 tsp dough into ball.
- Roll in granulated sugar.
- Place on greased cookie sheet.
- Bake at 375F for 10-15 minutes.
- Rolled/Cut cookie method:.
- Roll out on slightly floured board to about 1/2 inch thickness.
- Cut into desired shapes.
- Bake at 375F for 10-15 minutes on greased cookie sheet.
GINGERBREAD SOUR CREAM MUFFINS
Steps:
- 1. Grease bottoms of twelve 2 1/2-inch muffin cups; set aside.
- 2. In a medium bowl, combine flour, fresh or ground ginger, baking powder, allspice or cinnamon, baking soda and salt. Cut in butter until mixture resembles coarse crumbs.
- 3. In another medium bowl, stir together milk, egg, sour cream, brown sugar and molasses. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be a little lumpy).
- 4. Spoon batter into the prepared muffin cups, filling each nearly full. In a small bowl combine granulated sugar and crystallized ginger. Sprinkle over the muffin batter.
- 5. Bake in a 400°F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MAPLE-SOUR CREAM GINGERBREAD CAKE
This moist, easy gingerbread recipe is made with fragrant spices and a combination of maple syrup and molasses. Serve frosted or sprinkled with powdered sugar.
Provided by Lynne Webb
Categories Baking & Desserts
Time 45m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Combine the egg, maple syrup, molasses, sour cream and vanilla in a medium-sized bowl.
- Sift the flour, baking soda, salt, ginger, cinnamon, allspice and cloves together in a separate bowl. Stir in the liquid ingredients and mix until smooth.
- Add the melted butter and and combine thoroughly. Pour the batter into a buttered 9-inch square pan. Bake for 30 to 35 minutes, remove from the oven and cool in the pan for 15 minutes, then turn onto a wire rack to cool completely.
- To serve, frost, dust with powdered sugar or top with whipped cream.
PAM'S ORIGINAL SOUR CREAM GINGERBREAD MUFFINS
I don't remember why I decided to make these muffins, but I do love gingerbread and I am sure that is what sparked my creation. We used to use Fresh gingerbread like the shortcake in Strawberry shortcake, but we would split it, put banana slices on it, top that with whipped cream, then the other half of the gingerbread with more...
Provided by Pam Ellingson
Categories Other Snacks
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400°. Prepare Muffin pan with Butter and flour or spray with cooking spray or line with cupcake liners. (If you spray the inside of the liners, the muffins won't stick to them, and will release easily from the paper.)
- 2. In a medium to large bowl, beat egg with wooden spoon until light colored. Add Sour cream, Molasses, sugar and melted butter. Mix well
- 3. Sift the dry ingredients (except crystalized ginger) together into a separate bowl, or onto a sheet of waxed paper.
- 4. Mix dry ingredients into the egg mixture until just moistened, add chopped crystalized ginger and stir in quickly.
- 5. Portion batter into prepared muffin pan, filling cups about 2/3 full. Bake for 15 minutes or until brown. Remove from oven, cool 5-10 minutes and then place on wire cooling rack to cool completely. (If you can resist them warm) Serve with Honey Butter. (1 stk of softened butter and 1/2c honey, whipped together)
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
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- In a large mixing bowl, sift dry ingredients (flour, spices, baking powder, baking soda, and salt) together and set aside. In another large mixing bowl, combine the brown sugar and granulated sugar. Add the melted butter and molasses to the sugar mixture and whisk together until well combined. Whisk in the eggs one at a time. Add half of the dry mixture to the wet mixture and combine. Fold in the sour cream. Add the remaining dry mixture and stir until totally combined, but do not overmix. Split the batter evenly into the two pans and bake for 45-50 minutes, or until a toothpick comes out clean when inserted in the center of the cake.
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