GINGERBREAD CAKE WITH LEMON GLAZE
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
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
GLAZED GINGERBREAD CAKE
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
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.
TARTINE'S SOFT GLAZED GINGERBREAD
by Liz Prueitt, Pastry Chef and Co-Owner, Tartine Bakery in San Francisco. Prep/cook times don't reflect recommended overnight refrigeration. Yield depends on what size you make them.
Provided by hannahactually
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- To make the dough, stir together the flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and pepper in a mixing bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy. Slowly add the granulated sugar and mix on medium speed until the mixture is completely smooth and soft. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.
- Add the egg and mix well. Add the molasses and corn syrup and beat until incorporated. Stop the mixer again and scrape down the sides of the bowl.
- Add the flour mixture and beat on low speed until a dough forms that pulls away from the sides of the bowl and all the ingredients are well incorporated.
- Remove the dough from the bowl, flatten it on a large piece of plastic wrap into a rectangle about 1 inch thick, cover the dough with the plastic wrap, and refrigerate overnight.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick liner.
- Unwrap the dough and place on a floured work surface. If using a plaque with a design, roll out the dough 1/3 inch thick, lightly dust the top with flour, press your cookie molds over the dough, and then cut out the shapes with a small knife and place on the prepared baking sheet, spacing them about 1 inch apart. Alternatively, using the mold as a guide, cut around it with a small knife, flip the mold over so the design is facing you, and place the dough over it, pressing it into the design. Unmold the shapes onto the prepared baking sheet, leaving about 1 inch between them.
- If using a patterned rolling pin, lightly dust the lined baking sheet with flour and transfer the dough to the pan. Lightly dust the top of the dough with flour and roll it into a rectangle about 1/3 inch thick with a plain pin. Then, using the patterned pin, roll over the dough with enough pressure to ensure a clear impression of the design. Trim the sides with a small knife. It is not necessary to cut into smaller sizes before baking.
- Bake the cookies until lightly golden along the sides but still soft to the touch in the centers, 7 to 15 minutes. The timing will depending on the size of the individual cookies, or if you have made a single large patterned piece that will be cut after baking.
- While the cookies are baking, prepare the glaze. In a small bowl, whisk together the confectioners sugar and water until smooth.
- When the cookies are ready, remove from the oven and let cool on the pan on a wire rack for about 10 minutes. Then, while the cookies are still warm, using even strokes, brush a light coat of glaze on the top of each cookie, evenly covering it.
- Let the cookies cool completely. When the glaze dries, it should leave a shiny, opaque finish. If you have used a patterned pin to make a single large plaque, cut into the desired sizes with a small, very sharp knife. At the bakery, we cut them into 3-by-4-inch rectangles, but 1 1/2 by 4 inches makes a nice smaller size.
Nutrition Facts : Calories 213.9, Fat 8.2, SaturatedFat 5, Cholesterol 28.1, Sodium 131.9, Carbohydrate 33.5, Fiber 0.8, Sugar 15.6, Protein 2.5
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.
SPICE CAKE WITH GINGER GLAZE
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.
- Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels. Squeeze to extract the juice, and set both the ginger and juice aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.
- In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined. Stir the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape the batter into the prepared cake pan, leveling the top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes. Remove from the oven. When cool enough to handle, invert the cake onto a wire cooling rack.
- For the glaze, stir together the powdered sugar with the reserved ginger juice. If the glaze is too thick, just add a little water to form a pourable but still thick consistency.
- When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides. Sprinkle the edges with the chopped walnuts to garnish.
More about "glazed gingerbread cake food"
GLAZED GINGERBREAD CAKE | MIDWEST LIVING
From midwestliving.com
Total Time 3 hrs 30 minsCalories 409 per serving
BEST CLASSIC GINGERBREAD CAKE RECIPES | BAKE WITH …
From foodnetwork.ca
CHOCOLATE GLAZED GINGER CAKE | CELEBRATION RECIPES | SBS FOOD
From sbs.com.au
GINGER GLAZE FOR CAKE - ALEX BECKER MARKETING
From alexbecker.org
GLAZED GINGERBREAD DONUTS | GIRL HEART FOOD®
From girlheartfood.com
OLD-FASHIONED GINGERBREAD WITH LEMON GLAZE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
GINGERBREAD CAKE WITH CANDIED TANGERINE GLAZE RECIPE VIDEO
From ifood.tv
GLAZED GINGERBREAD CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
A STUNNING, MAKE-AHEAD GINGERBREAD BUNDT CAKE WITH …
From foodnetwork.ca
GINGERBREAD CAKE WITH TANGERINE GLAZE BY SCRATCH - IFOOD.TV
From ifood.tv
FOOD WISHES VIDEO RECIPES: GINGERBREAD CAKE WITH …
From foodwishes.blogspot.com
GINGERBREAD BUNDT CAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
GINGERBREAD CAKE WITH ORANGE GLAZE - ROGERS FOODS
From rogersfoods.com
EASY GINGERBREAD CAKE RECIPE | GIRL HEART FOOD®
From girlheartfood.com
GINGERBREAD CAKE GLAZE | THE CAKE BOUTIQUE
From thecakeboutiquect.com
GLAZED GINGERBREAD | FOOD, DESSERTS, CAKE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love