MOIST GINGERBREAD CAKE WITH LEMON GLAZE
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
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 WITH LEMON SAUCE
This was my favorite dessert when I was a little girl. I can remember clearly the smell of the gingerbread cooking in the oven--even now the smell bring goose bumps. Having two brothers I had to compete vigorously for my share of seconds. If I lost, my mother would always give me her piece when the the boys weren't looking. I don't have it any longer, but I remember finding this recipe many years later on a little scrap of paper in the pages of my mother's favorite cookbook.
Provided by Mary Leverington
Categories Dessert
Time 1h
Yield 9 serving(s)
Number Of Ingredients 19
Steps:
- Gingerbread: Grease 9x9x2" baking pan.
- Preheat oven to 350 degrees F.
- Sift flour, sugar, baking soda, salt, cinnamon, ginger, and cloves into a large bowl.
- Stir in the wheat germ.
- Beat eggs in a medium size bowl until frothy.
- Stir in buttermilk, molasses and oil, mixing well.
- Stir liquid ingredients into dry ingredients, mixing well.
- Pour into prepared pan.
- Bake in oven for 35 minutes or until top springs back when pressed.
- Cool in pan on wire rack.
- Cut into squares.
- Serve warm with Lemon Sauce.
- Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well.
- Stir in boiling water and bring to boil again, stirring constantly.
- Lower heat and simmer, stirring, until sauce is thickened and clear.
- Stir in butter, lemon rind and juice.
- Pour over warm Gingerbread.
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
SPICED GINGERBREAD MINI CUPCAKES
Provided by Trisha Yearwood
Categories dessert
Time 1h15m
Yield 24 mini cupcakes
Number Of Ingredients 17
Steps:
- For the spiced gingerbread cupcakes: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray.
- Stir together the flour, pumpkin pie spice, baking powder, baking soda and salt in a medium bowl.
- Whisk the melted butter, granulated sugar, molasses, sour cream and egg in a large bowl until smooth. Add the flour mixture and whisk just to combine. Divide the mixture among the muffin cups.
- Bake until puffed and a tester in the center of a cupcake comes out clean, 13 to 15 minutes. Cool in the tin for about 10 minutes, then use an offset spatula to ease them out and completely cool.
- For the lemon cream cheese frosting. Combine the cream cheese and butter in a medium bowl. Beat until smooth and fluffy, about 1 minute. Beat in the lemon zest and vanilla. Add the confectioners' sugar and mix until smooth, then beat until light and fluffy, about 1 minute.
- Split the cooled cupcakes in half crosswise. Spread or pipe a little filling on the cut side of each cupcake bottom. Top with the cupcake tops. Spread or pipe the remaining frosting on top of the cupcakes and decorate as desired.
LEMON GINGER CAKE W/ LEMON-CREAM CHEESE FROSTING
This recipe is posted in response to a request.Whenever you serve this lightly spiced, moist buttermilk layer cake you'll turn dessert into a celebration. The spices in the cake mellow as it stands, so it's even better the day after baking.
Provided by Charishma_Ramchanda
Categories Dessert
Time 1h15m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 18
Steps:
- For Cake: Position rack in center of oven and preheat to 350 degrees F.
- Butter two 9-inch diameter cake pans with 2-inch-high sides.
- Line bottom of pans with waxed paper; butter paper.
- Using electric mixer, beat sugar and butter in large bowl until well blended.
- Add eggs 1 at a time, beating well after each addition.
- Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
- Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
- Divide batter equally between prepared pans.
- Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
- Transfer pans to racks.
- Cool 10 minutes.
- Using small sharp knife, cut around sides of pan to loosen cakes.
- Turn out cakes onto racks and cool completely.
- Peel off waxed paper.
- (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
- Add powdered sugar and beat until frosting is smooth.
- Place 1 cake layer on platter.
- Spread 1 cup frosting over top.
- Place remaining cake layer atop.
- Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
- Sprinkle top of cake with remaining 1 teaspoon lemon peel.
- (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).
LEMON GINGERBREAD MINI CAKES
Nothing goes with gingerbread like the taste of lemon, and nothing will disappear faster than these cute mini gingerbread cakes with a fluffy lemony topping and a dollop of lemon curd.
Provided by Dickinson's
Categories Dickinson's®
Time 55m
Yield 48
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 48 mini muffin cups with baking spray with flour.
- Combine gingerbread mix, 1 cup water, butter, egg and ginger in large bowl. Beat with electric mixer on medium speed 1 minute. Divide batter evenly into prepared mini muffin cups. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan 3 minutes.
- Whisk powdered sugar, lemon juice and remaining 2 tablespoons water in medium bowl until smooth and blended. Place wax paper under wire rack. Remove mini cakes from pan. Dip bottoms immediately into lemon glaze. Place on wire rack, bottom side up. Cool completely.
- Whisk whipped topping and 1/2 cup lemon curd in medium bowl until blended. Spoon into 1-quart heavy-duty resealable plastic bag. Cut 1/2-inch corner off bottom of bag. Place remaining lemon curd in separate 1-quart heavy-duty resealable plastic bag. Cut 1/4-inch corner off bottom of bag. Squeeze whipped topping mixture onto each mini cake. Top with a small dollop of lemon curd. Chill until ready to serve.
Nutrition Facts : Calories 86.9 calories, Carbohydrate 14.8 g, Cholesterol 11.1 mg, Fat 2.6 g, Protein 0.5 g, SaturatedFat 1.3 g, Sodium 72.4 mg, Sugar 4.9 g
LEMON-GINGER POUND CAKE
Categories Cake Food Processor Mixer Citrus Ginger Dessert Bake Lemon Spring Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 18
Steps:
- Make cake:
- Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
- Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
- Whisk together flour, baking powder, ground ginger, and salt.
- Stir together milk and vanilla in a small bowl.
- Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
- Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
- Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
- Make glaze:
- Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.
GINGERBREAD CAKE WITH LEMON SAUCE
Our Test Kitchen updated this moist, delicious classic with a zippy lemon sauce that complements the cake's delicate ginger flavor.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, combine the egg, buttermilk, applesauce, molasses and butter; mix well. Stir into dry ingredients just until moistened., Coat a 10-in. fluted tube pan with cooking spray and dust with flour; add batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small saucepan, combine 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 the butter until melted. Add the lemon juice, lemon zest and food coloring if desired; mix well. Serve with cake.
Nutrition Facts :
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