Classic Gingerbread Cake Recipes

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MARY BERRY'S GINGERBREAD CAKE



Mary Berry's Gingerbread Cake image

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!

GINGERBREAD CAKE



Gingerbread Cake image

Make and share this Gingerbread Cake recipe from Food.com.

Provided by Katha

Categories     Dessert

Time 1h

Yield 18 serving(s)

Number Of Ingredients 11

2 cups applesauce
3/4 cup molasses
1/3 cup canola oil
3 large eggs
3 cups all-purpose flour
1 cup Splenda granular (Granular)
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves

Steps:

  • Preheat oven to 350°F.
  • Spray Bundt pan with cooking spray; set aside.
  • Pour applesauce, molasses and oil into a large bowl; add eggs.
  • Stir well.
  • In a separate bowl mix all dry ingredients.
  • Add dry ingredients to applesauce mixture; stir well.
  • Pour cake batter into prepared pan.
  • Bake at 350°F for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  • Remove from oven.
  • Cool cake in pan on a wire rack about 20 minutes. Invert cake on serving plate.
  • Serve warm or cool.
  • Sprinkle with powdered sugar or ground Splenda if desired.

Nutrition Facts : Calories 187.5, Fat 5.2, SaturatedFat 0.6, Cholesterol 35.2, Sodium 185.5, Carbohydrate 32.5, Fiber 1.1, Sugar 7.9, Protein 3.3

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