Gingerbread Snack Cake With Vanilla Or Rum Sauce Food

GINGERBREAD SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
• Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

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.

MOIST GINGERBREAD SPICE SNACK CAKE

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
• In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
• Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
• Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

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.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

GINGERBREAD CAKE WITH RUM RAISIN SAUCE

Steps:

• Preheat the oven to 350°.
• Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
• In a small bowl, beat the eggs and set aside.
• In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
• Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
• Pour the batter into a greased 9" square pan and spread it out evenly.
• Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
• While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
• Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
• In a small bowl, combine the cornstarch and remaining 1/3 cup water.
• Add it to the bubbling sauce and cook until the sauce thickens.
• Serve hot over squares of warm gingerbread.
• NOTE**Both gingerbread and sauce can be reheated in a microwave.

GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING

Steps:

• Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
• Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
• In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
• To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
• When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.

GINGERBREAD CAKE WITH BROWN SUGAR SAUCE

Steps:

• For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
• Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
• Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
• Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
• Serve warm with brown sugar sauce. (Freezes well).
• For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
• Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.

GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE

Steps:

• Cut flour sugar and butter together.
• Set aside one cup of mix.
• In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
• Then lightly stir in buttermilk.
• Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
• Bake at 350°F for 35 to 40 minutes.
• For Sauce:.
• Mix sugar and cream together.
• Heat, when ready to serve beat in melted butter real well and stir in flavoring.
• Serve over gingerbread and then add cool whip if desired.