Sugarplum Gingerbread Cake Food

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GINGERBREAD CAKE



Gingerbread Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Softened unsalted butter, as needed
1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Whipped cream or vanilla ice cream

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.

SUGARPLUM GINGERBREAD CAKE



Sugarplum Gingerbread Cake image

This deeply spiced gingerbread cake recipe comes from the cookbook author Genevieve Ko, who found inspiration in the light-as-air cakes she tasted from Chinese bakeries in Southern California, as well as the sweets - hot candied ginger and sugared, dried plums (a.k.a. prunes) - that her grandmothers offered her as a child. Ms. Ko's cake uses oil, not butter, which gives the crumb a fluffy, moist texture. The liquid base of rehydrated prunes brings sweetness along with depth of flavor.

Provided by Tejal Rao

Categories     cakes, dessert

Time 30m

Yield 16 servings

Number Of Ingredients 15

1 cup (184 grams) pitted prunes, quartered
2/3 cup (214 grams) molasses
1/2 teaspoon baking soda
Butter or cooking spray, for the pan
1 cup (137 grams) spelt flour
3/4 cup (108 grams) white whole-wheat flour
1 1/2 teaspoons baking powder
1 tablespoon plus 1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (215 grams) packed light-brown sugar
1/4 cup (56 grams) grapeseed or other neutral oil
2 teaspoons cocoa powder (optional)

Steps:

  • Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside.
  • Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet.
  • In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan.
  • Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature.
  • Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 160 milligrams, Sugar 28 grams, TransFat 0 grams

BOLD AND SPICY GINGERBREAD CAKE POP



Bold and Spicy Gingerbread Cake Pop image

Provided by Food Network

Categories     dessert

Time 2h25m

Yield 24 cake pops

Number Of Ingredients 21

2 sticks (8 ounces) unsalted butter, plus extra for the pan
2 1/2 cups unbleached all-purpose flour, plus extra for the pan
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon fine salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 tablespoons ground ginger
1 1/2 cups sugar
4 large eggs, at room temperature
3/4 cup stout beer, such as Guinness Extra Stout
3/4 cup robust (dark) molasses
4 pounds white chocolate chips
4 pounds sugar
1 1/4 cups cornstarch
24 sticks (6 pounds) unsalted butter, at room temperature
1 1/2 ounces vanilla
1 pound cream cheese, at room temperature
1 tablespoon ground cinnamon
2 teaspoons ground ginger

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and flour a nonstick 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a large bowl and set aside. Melt the butter in a saucepan over medium heat until bubbling. Stir in the cinnamon, allspice, black pepper and 1 tablespoon ginger and cook until fragrant, about 30 seconds. Let cool slightly.
  • Whisk the sugar, eggs and remaining 1 tablespoon ginger in a large bowl until light and frothy. Stir in the melted butter mixture, beer and molasses until incorporated. Whisk the flour mixture into the egg mixture until no lumps remain. Pour the batter into the prepared pan and gently tap the pan on the countertop to release any trapped air bubbles. Bake until a toothpick inserted in the center of the cake comes out clean, about 15 minutes. Let cool completely.
  • For the spiced cream cheese buttercream: Put the white chocolate chips in a heatsafe bowl and set aside. Bring the sugar and 3 cups water to a boil in a saucepan and reduce the heat. Mix the cornstarch with 1 cup water and add it to the hot liquid. Bring it back to a boil, then pour it over the white chocolate chips. Let cool to room temperature.
  • Add the butter and vanilla to the white chocolate chip mixture and mix with a whisk until light and fluffy. Fold in the cream cheese, cinnamon and ginger.
  • Slice the cake into 1-inch cubes. Mount the cubes on lollipop sticks and frost generously with the buttercream. Enjoy.

GINGERBREAD CAKE WITH BROWN SUGAR SAUCE



Gingerbread Cake With Brown Sugar Sauce image

A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!

Provided by Swan Valley Tammi

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 large egg
1/2 cup canola oil
1/2 cup molasses
1/2 cup sugar
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup boiling water
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups water
1 teaspoon vanilla

Steps:

  • For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
  • Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
  • Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
  • Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
  • Serve warm with brown sugar sauce. (Freezes well).
  • For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
  • Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.

Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3

GINGERBREAD/GINGERBREAD CAKE



Gingerbread/Gingerbread Cake image

This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.

Provided by Satisfied Kris

Categories     Breads

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13

1/2 cup shortening
1/3 cup sugar
2/3 cup molasses
2 large eggs
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)

Steps:

  • Preheat oven to 350°.
  • Grease and flour an 8" square pan (or use Pam).
  • The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
  • When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
  • Once everything is mixed in, pour the batter into the prepared pan.
  • Bake at 350°. Check for doneness by inserting a toothpick in the middle.
  • When it comes out clean, it's done.

GINGERBREAD CAKE WITH SNOW SUGAR



Gingerbread Cake with Snow Sugar image

I love a gingerbread house, but a gingerbread cake has all the flavors of the holiday season packed into one perfect moist dessert. Snow Sugar is a perfect topping to go with this cake - the coconut oil helps the sugar keep from melting into the surface of the cake (as powdered sugar sometimes can) so that it really has a beautiful snowy effect.

Provided by Carla Hall

Time 1h30m

Yield two 9-inch loaf cakes

Number Of Ingredients 18

1/3 cup vegetable oil, plus more for the pans
3 large eggs plus 2 yolks, at room temperature
2/3 cup unsulfured molasses
2 teaspoons pure vanilla extract
1/4 cup buttermilk
2 cups sifted cake flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/3 cups packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1/2 cup candied ginger, diced (about 3.75 ounces)
1 cup granulated sugar
3 tablespoons cornstarch
1 ounce refined coconut oil, melted and cooled (about 2 tablespoons plus 1/2 teaspoon when solid)

Steps:

  • Preheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil.
  • In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water.
  • In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary.
  • Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up.
  • When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted.
  • Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect.

SUGAR PLUM CAKE



Sugar Plum Cake image

My Southern grandmothers taught me to cook when I was a boy. As I grew older, I specialized in cakes, pies and pastries. I bake several of these cakes each Christmas to give as gifts.-Mark Brown, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16-20 servings.

Number Of Ingredients 12

2 cups sugar
2 jars (6 ounces each) strained plum baby food
3/4 cup vegetable oil
3 eggs, lightly beaten
2 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 cup chopped pecans
GLAZE:
1 cup plus 2 tablespoons confectioners' sugar
1 jar (4 ounces) strained plum-apple baby food
2 tablespoons milk

Steps:

  • In a large bowl, beat the sugar, baby food, oil and eggs until well blended. Combine the flour, cinnamon and cloves; gradually beat into plum mixture until blended. Stir in pecans. , Pour into a greased and floured 10-in. tube pan. Bake at 350° for 50-60 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 bowl, combine glaze ingredients until smooth. Drizzle over top and sides of cake.

Nutrition Facts : Calories 280 calories, Fat 13g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 156mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

SUPER MOIST GINGER CAKE



Super Moist Ginger Cake image

Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!

Provided by Sandi - QLD Austral

Categories     Breads

Time 1h

Yield 2 loaves, 12-14 serving(s)

Number Of Ingredients 11

125 g butter
1 cup golden syrup
1 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1 cup sugar (I use brown sugar)
2 eggs (whisked slightly)
1 cup milk

Steps:

  • Melt butter and golden syrup, set aside.
  • Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
  • Add eggs and milk. Beat well.
  • Add melted butter and syrup and mix well to combine.
  • Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
  • Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
  • Allow to cool in the tins for 10 mins before removing.

Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4

ENGLISH GINGERBREAD CAKE



English Gingerbread Cake image

posting for ZWT 6 Based on a traditional English recipe in Rose Levy Beranbaum's Rose's Heavenly Cakes

Provided by Boo Chef in West Te

Categories     Dessert

Time 1h5m

Yield 1 cake, 12-14 serving(s)

Number Of Ingredients 17

10 tablespoons unsalted butter, at room temperature plus more for the pan
1 cup cake flour, sifted
2 tablespoons cake flour, sifted plus more for the pan
1 1/3 cups lyle's golden syrup, Steen's cane syrup or dark corn syrup
1/4 cup packed dark brown sugar
1 1/2 tablespoons orange marmalade
2/3 cup milk
2 eggs
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3 tablespoons sugar
2 tablespoons fresh lemon juice
confectioners' sugar, for garnish

Steps:

  • Heat oven to 325°. Grease bottom and sides of an 8" x 8" metal baking pan with butter and line bottom of pan with parchment paper. Grease parchment paper with butter and dust paper and sides of pan with a little cake flour. Heat 8 tablespoons butter, golden syrup, brown sugar, and marmalade in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until syrup thins and sugar dissolves, about 5 minutes; let cool for 10 minutes. Whisk in the milk and eggs; set syrup mixture aside.
  • In a large bowl, whisk together cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add reserved syrup mixture and whisk until just combined. Pour batter into reserved baking pan. Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.
  • Transfer cake to a rack and let cool for 10 minutes. Meanwhile, heat remaining butter along with sugar and lemon juice in a 1-qt. saucepan over medium heat and cook, stirring often, until sugar dissolves, about 3 minutes. Using a pastry brush, brush half the lemon syrup over top of cake. Invert cake onto cooling rack, discard parchment, and brush the remaining lemon syrup on bottom and sides of cake. Invert the cake onto a serving stand and wrap in plastic wrap; let cool completely. The cake tastes better the day after baking and will keep for up to 4 days. To serve, cut cake into squares and sprinkle with confectioners' sugar.

Nutrition Facts : Calories 330.7, Fat 11.3, SaturatedFat 6.7, Cholesterol 58.3, Sodium 180.7, Carbohydrate 56.9, Fiber 1.4, Sugar 19.4, Protein 4

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!

Provided by MacChef

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/4 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon clove
1/4 teaspoon salt
1/4 cup unsalted butter, room temperature
1/4 cup sugar
2 tablespoons beaten eggs
1/2 cup molasses
1/2 cup water
3/4 cup packed light brown sugar
1 1/2 cups hot water
5 tablespoons unsalted butter, melted

Steps:

  • Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
  • Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
  • Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
  • Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.

EXTRA MOIST GINGERBREAD CAKE



Extra Moist Gingerbread Cake image

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

1 tablespoon unsalted butter, softened
2 tablespoons granulated sugar
1 cup coconut oil, melted
1/4 cup unsulphured molasses
3 large eggs
2 cups unbleached all-purpose flour
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon table salt
1 3/4 cups dark brown sugar, packed
1 cup root beer (preferably an artisanal brand)

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

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