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
GINGERBREAD CAKE
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Ginger Dessert Bake Christmas Kid-Friendly Lemon Winter Cinnamon Christmas Eve Bon Appétit Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
- Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
- For topping:
- Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
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.
GINGERBREAD
My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.
Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
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
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