Upside Down Fruit And Gingerbread Slice Food

MOIST GINGERBREAD SPICE SNACK CAKE

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
• In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
• Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
• Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

GINGERED APPLE UPSIDE-DOWN CAKE

Steps:

• Preheat oven to 375°. Place butter in a 9-in. round baking pan; heat in oven until melted. Tilt pan to coat bottom and sides. Sprinkle brown sugar and ginger onto bottom of pan. Arrange apple slices in circles over brown sugar mixture., For batter, in a large bowl, beat butter and brown sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, ginger and salt; add to creamed mixture alternately with milk. Spoon over apples., Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm.

UPSIDE-DOWN FRUIT AND GINGERBREAD SLICE

Steps:

• Place 1st 4 ingredients in small pot.
• Stir over medium heat till sugar dissolved.
• Set aside to cool.
• Put flour, spices and butter in food processor.
• Process till looks like fine breadcrumbs.
• Add golden syrup mix while engine running.
• Process till smooth.
• Add egg , process till combined.
• Grease and line 20cm x30cm tin.
• Place drained fruit on base of tin.
• Pour over cake mixture.
• Bake 1 hour at 180°C.
• Cool in tin then invert onto plate.

BLUEBERRY UPSIDE-DOWN GINGER CAKE

Steps:

• Preheat oven to 350 degrees F.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
• In 9" by 2" round cake pan, melt 4 T butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
• In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in molasses until blended. Add eggs, 1 at a time. Whisk in half of flour mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.
• Bake 60-65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
• To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter.
• Serve warm, with ice cream if you like.

SCOTTISH FRUITED GINGERBREAD

Steps:

• Grease and line a deep 7-inch square cake tin.
• Sift the flour, ginger, baking powder and bicarbonate of soda together.
• Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
• Do not boil.
• Add to the flour with the eggs and mix thoroughly.
• Stir in orange zest and apricots.
• Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
• Turn out and cool.
• The flavour of this cake improves with age.
• Store in an airtight container for 2-3 days before serving.

PEAR UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
• Combine 1 Tbls ginger, lemon juice, and pear slices.
• Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
• Arrange pears in bottom of pan in a circular pattern.
• Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
• Beat in egg.
• Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
• Combine flour and remaining ingredients EXCEPT powdered sugar.
• Add flour mixture to batter; stir until well blended.
• Pour over pears.
• Bake 40 minutes or until cake springs back when touched lightly in center.
• Cool in pan 20 minutes on wire rack.
• Sprinkle a serving plate with powdered sugar.
• Invert cake onto serving plate.
• When completely cool, garnish with mint leaves and raspberries.