OLD-FASHIONED GINGERBREAD CAKE
This Old-Fashioned Gingerbread Cake has been a staple on Christmas dessert tables for generations!
Provided by Blair Lonergan
Categories Dessert
Time 1h7m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside.
- In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
- In a large bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt.
- Stir the egg into the cooled butter mixture.
- Make a well in the center of the dry ingredients and pour in the butter mixture. Stir just until a smooth batter forms, being careful not to over-mix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely on a wire rack before slicing and serving.
- Dust cooled cake with powdered sugar and serve with whipped cream, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 258.7 kcal, Carbohydrate 37.7 g, Protein 3.6 g, Fat 11.2 g, SaturatedFat 6.9 g, Cholesterol 49.8 mg, Sodium 299.7 mg, Fiber 0.9 g, Sugar 22.4 g, UnsaturatedFat 3.4 g
GRANDMOTHER'S GINGERBREAD RECIPE
Grandmother's Old Fashioned Gingerbread Cake recipe brings back lots of memories, especially of Christmas. The cake is easy to prepare and great plain, or topped with whipped topping, apple butter, or applesauce.
Provided by Steve Gordon
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Place Wesson Oil in a medium sized mixing bowl.
- Add sugar.
- Cream oil and sugar together with mixer
- Add molasses. Mix together.
- Add flour. Mix together.
- Add milk. Mix together.
- Beat egg and add to mixture.
- Add cinnamon.
- Add ginger.
- Mix until well combined.
- Grease and flour a 9-inch square baking pan.
- Pour batter into pan. Spread out evenly.
- Bake at 350F degrees for 35-45 minutes until done.
- Remove from oven when done. Place on wire rack, cool 15 minutes.
- Turn out of pan and continue to cool on wire rack.
- Enjoy
OLD FASHIONED GINGERBREAD CAKE
This is the easiest gingerbread cake you'll ever make and the best tasting too. The texture is excellent. A family favourite.
Provided by Crosby's Molasses
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 350 F
- Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
- Sift together dry ingredients in a large bowl.
- Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
- Add the boiling water.
- Beat for another two minutes and turn into prepared pan.
- Bake 50-55 minutes, or until cake springs back when lightly touched.
GREAT-GRANDMA'S GINGER CAKE
I received this recipe from my great-grandmother and it one of my favorite cakes to make during the holidays. It is so tasty.-Teresa Pelkey, Cherry Valley, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream shortening and sugar until light and fluffy. Add molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon, salt and cloves. Add to the creamed mixture alternately with water, beating well after each addition., Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping.
Nutrition Facts : Calories 329 calories, Fat 12g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 288mg sodium, Carbohydrate 52g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED GINGER CAKES
These have been around for a long time. I first tried them at the New Boston Fair near Springfield, OH, which takes place 200 years in the past. They are wonderful.
Provided by Rachel-Snachel
Categories Drop Cookies
Time 29m
Yield 20 cakes
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Sift together the flour, salt, ginger, and cinnamon. Stir the soda into the molasses. Melt the butter in the boiling water. Turn both wet mixtures into a bowl and stir in the flour mixture. Add more flour if needed, but keep the dough as soft as can be handled. Drop by teaspoonfuls unto an greased cookie sheet.
- Bake until just turning brown at the edges. This recipe will make about twenty cakes.
Nutrition Facts : Calories 90.9, Fat 2.4, SaturatedFat 1.5, Cholesterol 6.1, Sodium 140.9, Carbohydrate 16, Fiber 0.4, Sugar 4.7, Protein 1.3
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
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.
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 1h30m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
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