MOIST GINGERBREAD CAKE
A slightly sticky loaf cake flavoured with ginger and topped with crystallised ginger for some bite!
Provided by Izy Hossack
Categories Dessert
Time 55m
Yield 1 loaf cake
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
- In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
- Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
- After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.
Nutrition Facts : Calories 1854.9, Fat 68.9, SaturatedFat 41.1, Cholesterol 348.5, Sodium 370.4, Carbohydrate 295.4, Fiber 8, Sugar 93.8, Protein 26.4
GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
MOIST GINGERBREAD CAKE
I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake.
Provided by EURrosa1
Categories Winter
Time 45m
Yield 1 cake, 4 serving(s)
Number Of Ingredients 13
Steps:
- Sift flour, spices and salt; stir in dates and ginger.
- Melt molasses and butter Beat egg with sugar.
- Add the two mixtures (above) alternately to dry ingredients, beating all the time.
- Dissolve baking soda in milk; stirr into mixture.
- Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes. Let cool on wire rack before removing from pan.
- Remove baking paper and wrap in foil. Store in air-tight container up to 8 weeks.
Nutrition Facts : Calories 630.3, Fat 14.1, SaturatedFat 8.2, Cholesterol 85.5, Sodium 331.1, Carbohydrate 119, Fiber 3.3, Sugar 59.6, Protein 9.1
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.
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.
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
MOIST GINGERBREAD
NICE AND MOIST FOR AFTERNOON TEA
Provided by forret
Time 1h30m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Grease an 18 to 20 cm square cake tin and line with greased greaseproof paper
- put marg treacle and syrup into a saucepan heat gently until marg has melted stirring from time to time remove from heat and add milk
- allow to cool for 5 mins and add eggs
- seive the dry ingredients into a bowl then add treacle mix and beat well together
- pour into the prepared cake tin and cook in a very moderate oven for 1 to 1.25 hours at 170c 325f gas mark 3
- turn out of tin and cool on wire rack and keep in airtight tin for 3 days then enjoy
- n be eaten once cooled if you cant wait
GUINNESS STOUT GINGER CAKE
Provided by Claudia Fleming
Categories Cake Beer Ginger Dessert Bake St. Patrick's Day Cinnamon Clove Molasses Nutmeg Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350°F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the parchment. Alternatively, butter and flour a 6-cup Bundt pan.
- 2. In a large saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add the baking soda. Allow to sit until the foam dissipates.
- 3. Meanwhile, in a bowl, whisk together the eggs and both sugars. Whisk in the oil.
- 4. In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg, and cardamom.
- 5. Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time. Add the fresh ginger and stir to combine.
- 6. Pour the batter into the loaf pan and bake for 1 hour, or until the top springs back when gently pressed. Do not open the oven until the gingerbread is almost done, or the center may fall slightly. Transfer to a wire rack to cool.
GINGERBREAD MUFFINS
Make up this batter and keep it in the refrigerator for up to 2 weeks to bake as you need muffins. These are excellent and so easy.
Provided by Marie
Categories Quick Breads
Time 35m
Yield 36 muffins
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl and refrigerate until ready to use.
- Bake in paper lined muffin tins at 350 degrees for 20 to 25 minutes.
- Batter will keep for 2 weeks in refrigerator.
Nutrition Facts : Calories 146.8, Fat 5.7, SaturatedFat 3.4, Cholesterol 29.1, Sodium 161.4, Carbohydrate 22.5, Fiber 0.4, Sugar 11.2, Protein 1.9
MARY BERRY'S GINGERBREAD CAKE
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Time 1h30m
Yield Serves 15
Number Of Ingredients 0
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
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
EXTRA MOIST GINGERBREAD CAKE
This easy gingerbread cake has the tendency to rise alot and may fall on you as well. Don't worry about it because it will still taste wonderful and will stay moist.
Provided by Member 610488
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Position a rack in the center of the oven and heat the oven to 350 degrees F. Coat a 9x9x2 straight sided square cake pan (10 cup volume minimum) with the butter and lightly dust with the granulated sugar. Do not use a smaller pan or you will have a big but very tasty mess in your oven.
- In a small bowl, stir the oil, molasses and eggs until combined. In a large bowl, whisk the flour, baking soda, ginger, cinnamon and salt.
- In a small pot, bring the brown sugar and root beer to a boil. Meanwhile, add the molasses mixture to the flour and stir to combine. Add the hot root beer mixture and quickly beat until combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean (35-45 minutes). Let cool in the pan on a wire rack until warm (40 minutes).
- Invert the pan to remove the cake and turn the cake right side up (cake may be prepared up to 4 hours ahead).
- In a chilled medium bowl, beat the cream and sugar with a hand mixer until soft peaks form (3 minutes). Cut the gingerbread into 8 pieces of whatever size you choose and place one on each of 8 plates. Top with a dollop of whipped cream and serve.
- Cupcakes: (20 cupcakes) Fill each just a bit above halfway. Bake trays at 350 degrees F for 19 minutes (rotate & switch midway).
Nutrition Facts : Calories 628.7, Fat 30.8, SaturatedFat 25.1, Cholesterol 73.6, Sodium 581.7, Carbohydrate 86.1, Fiber 1.1, Sugar 59.1, Protein 5.7
More about "moist gingerbread food"
SPICY, MOIST GINGERBREAD • THE HERITAGE COOK
From theheritagecook.com
Servings 12Estimated Reading Time 5 mins
VERY MOIST GINGERBREAD RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
Butter 1 Cup (16 tbs) , softenedMolasses 3/4 Cup (12 tbs)Eggs 2 , beatenCalories 394 per serving
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND WITH PENNIES
From spendwithpennies.com
MOIST GINGERBREAD - FOOD NEWS
From foodnewsnews.com
MOIST GINGERBREAD CAKE - SUGAR GEEK SHOW
From sugargeekshow.com
GINGERBREAD CAKE | GINGERBREAD CAKE RECIPE
From yummytummyaarthi.com
MOIST GINGERBREAD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGERBREAD LOAF {SOFT, MOIST, MOLASSES QUICK BREAD WITH ...
From tastesoflizzyt.com
SUPER MOIST GINGERBREAD CAKE | RECIPE | GINGERBREAD CAKE ...
From pinterest.ca
MOIST GINGERBREAD CAKE | STEPHANIE'S SWEET TREATS ...
From stephaniessweets.com
MOIST GINGERBREAD RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GINGERBREAD BUNDT CAKE | FOODTALK
From foodtalkdaily.com
BEST GINGERBREAD BLONDIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
GINGERBREAD CAKE PERFECT DESSERT THIS TIME OF YEAR
From fauquiernow.com
SUPER MOIST GINGERBREAD MUFFINS - SIMPLY BEAUTIFUL EATING
From simplybeautifuleating.com
SUPER MOIST GINGERBREAD CAKE - DEL'S COOKING TWIST
From delscookingtwist.com
MOIST GINGERBREAD - FOOD52
From food52.com
DELICIOUS AND BASIC RECIPE FOR GINGERBREAD LOAF FROM VJ ...
From vjcooks.com
DELICIOUSLY MOIST GINGERBREAD CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
DARK AND MOIST GINGERBREAD | THE SPLENDID TABLE
From splendidtable.org
GINGERBREAD CAKE WITH MOLASSES - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
THE BEST GINGERBREAD LOAF RECIPE - CHEF SAVVY
From chefsavvy.com
GINGERBREAD LAYER CAKE - FOOD DUCHESS
From foodduchess.com
MOIST BLUEBERRY BANANA BREAD RECIPE: THIS EASY BANANA ...
From 30seconds.com
GLUTEN FREE GINGERBREAD CAKE RECIPE - WHAT THE FORK
From whattheforkfoodblog.com
DARK AND MOIST GINGERBREAD WITH CHEESECAKE POCKETS | THE ...
From splendidtable.org
VERY MOIST GINGERBREAD - RECIPE | COOKS.COM
From cooks.com
MOIST GINGERBREAD SNACK CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MOIST TREACLE GINGERBREAD | FOOD TO LOVE
From foodtolove.co.nz
GINGERBREAD RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
DO YOU HAVE A GOOD, MOIST GINGERBREAD RECIPE WITH A THICK ...
From chowhound.com
MOIST DARK GINGERBREAD RECIPE - DAILY DISH RECIPES
From dailydishrecipes.com
AMISH GINGERBREAD LOAF CAKE: A MOIST GINGERBREAD RECIPE ...
From 30seconds.com
SPICED GINGERBREAD AND EGGNOG CAKE BY DAISY CAKES - GOLDBELLY
From goldbelly.com
16 FOOD - GINGERBREAD IDEAS | FOOD, CUPCAKE CAKES ...
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