Gingerbread With Lemon Glaze Food

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CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE



Contest-Winning Gingerbread with Lemon Sauce image

I asked my mother-in-law for this recipe once I learned it's my husband's favorite. Now I bake it whenever he needs an extra-special treat. Spice cake topped with lemony sauce makes us both smile. -Kristen Oak, Pocatello, Idaho

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings.

Number Of Ingredients 20

1 cup shortening
1 cup sugar
1 cup molasses
2 large eggs
3 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup hot water
LEMON SAUCE:
1/2 cup sugar
2 teaspoons cornstarch
Dash salt
Dash nutmeg
1 cup half-and-half cream
2 large egg yolks, beaten
2 tablespoons butter
3 to 4 tablespoons lemon juice
1 teaspoon grated lemon zest

Steps:

  • Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

Nutrition Facts : Calories 283 calories, Fat 12g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 304mg sodium, Carbohydrate 41g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.

OLD-FASHIONED GINGERBREAD



Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories     dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

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.

GLAZED GINGERBREAD CAKE



Glazed Gingerbread Cake image

This is a favorite dessert during the holidays and at special occasions. I've tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it's delicious as is. A tall glass of cold milk is the only addition I'd suggest.-Edith Ekstedt, Paso Robles, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12 servings.

Number Of Ingredients 20

CAKE:
1 cup raisins
1 cup molasses
1/2 cup packed brown sugar
1/2 cup canola oil
1/3 cup each strong brewed coffee and orange juice
2 tablespoons water
3 large eggs
3 cups all-purpose flour
1/4 cup nonfat dry milk powder
1 tablespoon ground ginger
1 tablespoon grated orange zest
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon each ground cinnamon, mace and nutmeg
GLAZE:
2-1/2 cups confectioners' sugar
1/4 cup 2% milk
2 tablespoons butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. Place raisins in a small bowl; add boiling water to cover and let stand 5 minutes. Drain., In a large bowl, whisk molasses, brown sugar, oil, coffee, orange juice and water until blended. In a small bowl, beat eggs on high speed 3-4 minutes or until thick and lemon-colored. In another bowl, whisk remaining cake ingredients. Add to molasses mixture alternately with eggs, mixing just until combined. Fold in raisins. , Transfer to prepared pan. Bake 40-45 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool 10 minutes before removing from pan to a wire rack to cool completely. , In a small bowl, mix glaze ingredients until smooth. Pour over cake.

Nutrition Facts : Calories 452 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 163mg sodium, Carbohydrate 88g carbohydrate (56g sugars, Fiber 4g fiber), Protein 7g protein.

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

GINGERBREAD MUFFINS WITH LEMON GLAZE



Gingerbread Muffins with Lemon Glaze image

Serve these tender gingerbread muffins with whipped cream for snacktime or dessert. From Bon Appetit

Provided by Bev I Am

Categories     Quick Breads

Time 45m

Yield 16 muffins

Number Of Ingredients 14

2 3/4 cups all-purpose flour
2 1/2 teaspoons baking soda
3 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
10 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
whipped cream (optional)

Steps:

  • For gingerbread muffins: Preheat oven to 350°F.
  • Lightly butter 16 standard (1/3-cup) muffin cups.
  • Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
  • Using electric mixer, beat unsalted butter and sugar in large bowl to blend.
  • Add large eggs and beat to blend.
  • Beat in light molasses.
  • Add half of dry ingredients, beating until blended.
  • Beat in remaining dry ingredients.
  • Gradually add 1 1/3 cups cold water and beat until incorporated.
  • Divide batter equally among 16 prepared muffin cups.
  • Bake gingerbread until tester inserted into center comes out clean, about 25 minutes.
  • Transfer to rack and cool 10 minutes.
  • Remove muffins from pan and place on rack over sheet of foil.
  • For lemon glaze: Whisk powdered sugar and lemon juice in small bowl until smooth.
  • Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
  • Serve muffins warm with whipped cream, if desired, or at room temperature.

GINGERBREAD MUFFINS WITH LEMON GLAZE



Gingerbread Muffins with Lemon Glaze image

Yield Makes 16 gingerbread muffins

Number Of Ingredients 15

2 3/4 cups all purpose flour
2 1/2 teaspoons baking soda
1 tablespoon plus 1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup mild-flavored light molasses
1 1/3 cups cold water
Lemon glaze
1 3/4 cups powdered sugar
5 tablespoons fresh lemon juice
Whipped cream (optional)

Steps:

  • For gingerbread muffins:
  • Preheat oven to 350°F. Lightly butter 16 standard (1/3-cup) muffin cups. Whisk flour, baking soda, ginger, cinnamon, cloves and salt in medium bowl to blend.
  • Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. Divide batter equally among 16 prepared muffin cups.
  • Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.
  • For lemon glaze:
  • Whisk powdered sugar and lemon juice in small bowl until smooth. Spoon lemon glaze over tops of warm muffins, using about 1 tablespoon glaze for each.
  • Serve muffins warm with whipped cream, if desired, or at room temperature.

WARM GINGERBREAD WITH LEMON GLAZE



Warm Gingerbread With Lemon Glaze image

Make and share this Warm Gingerbread With Lemon Glaze recipe from Food.com.

Provided by LMillerRN

Categories     Quick Breads

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16

1/3 cup butter, cut into small pieces
2/3 cup hot water
1 cup dark molasses
1 large egg
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
cooking spray
1 1/2 cups powdered sugar
6 tablespoons fresh lemon juice
1 cup frozen reduced-fat whipped topping, thawed
ground cinnamon
lemon slice

Steps:

  • Preheat oven to 350.
  • Combine butter and hot water in a large bowl, stirring with a whisk until the butter melts. Add molasses and egg, and stir with a whisk until blended. Lightly soon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, ginger, cinnamon, salt, and cloves. Add flour mixture to the molasses mixture, stirring just until moist.
  • Spoon batter into a 9 inch cake pan coated with cooking spray. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool gingerbread in the pan on a wire rack for 15 minutes.
  • Combine sugar and lemon juice, stirring until well blended. Pierce top of gingerbread liberally with a wooden skewer. Pour glaze over gingerbread. Cool completely.
  • Tope each serving with the whipped topping. Sprinkle gingerbread with cinnamon and garnish if desired with lemon slices.

Nutrition Facts : Calories 312.2, Fat 6.7, SaturatedFat 4.1, Cholesterol 29.2, Sodium 321.5, Carbohydrate 60.2, Fiber 1, Sugar 32, Protein 3.8

GINGERBREAD COOKIES WITH LEMON GLAZE



Gingerbread Cookies With Lemon Glaze image

I found this in our paper and it looks really good! The biggest thing I liked about it was NOT having to roll out the dough! I have no idea how long these take to make as I haven't tried them yet, however, please NOTE that this cookie dough must sit for at least 2 hours in the fridge!!! NOTE: December 17,2012...I made these this weekend and they are YUMMY! The cookies spread so do keep to the inches between cookies. I would have liked a bit more zip so I will increase the spices a bit and post again. The Glaze was pretty thick so I thinned it with more lemon juice (we love lemons!) I also added a bit of the zest to the glaze...I left it sit overnight...worked out well.

Provided by Thea

Categories     Drop Cookies

Time 30m

Yield 50 cookies

Number Of Ingredients 19

2 1/4 cups all-purpose flour
3/4 cup almond flour or 3/4 cup finely ground almonds
1 teaspoon baking soda
1/2 teaspoon salt
1 lemon, zest of, grated
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon white pepper
1 cup unsalted butter, at room temp
3/4 cup brown sugar
3/4 cup molasses
2 large eggs
2 teaspoons vanilla extract
Pam cooking spray or parchment paper, for pans
2 cups powdered sugar
3 tablespoons fresh lemon juice

Steps:

  • TO MAKE DOUGH: In medium bowl, combine all-purpose flour, almond flour, baking soda, salt, lemon zest, ginger, cinnamon, cardamom, nutmeg, cloves and white pepper. Set aside. In large mixing bowl, use stand mixer or handheld to beat butter and brown sugar until light and fluffy. Add molasses, eggs and vanilla. Beat until thoroughly combined. Add flour mixture. Stir gently to combine.
  • TO CHILL DOUGH: wrap dough in bowl covered with plastic wrap. Refrigerate for at least 2 hours and up to 3 days.
  • TO BAKE. Preheat oven to 350 degrees.
  • TO BAKE COOKIES: drop dough by rounded tablespoons onto baking sheet leaving 2 inches between cookies. Bake for 10 mins or until golden brown. Cool 5 mins then transfer. Cool completely.
  • TO GLAZE COOKIES: In a small bowl, whisk together powdered sugar and lemon juice. Drizzle or spoon glaze over cooled cookies.
  • STORE: In an air tight container for up to a few days -- I am not sure whether these freeze well or store in fridge either -- will update once I make them!

Nutrition Facts : Calories 103.4, Fat 4, SaturatedFat 2.4, Cholesterol 17.2, Sodium 54.9, Carbohydrate 16.4, Fiber 0.3, Sugar 10.8, Protein 0.9

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