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.
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM
Categories cake Cream pineapple Caramelized gingerbread rum
Time 1h40m
Yield 12
Number Of Ingredients 24
Steps:
- Prepare gingerbread cake: Preheat oven to 350 degrees F. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
- In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
- In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.
- In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
- Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire tack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely.
- Prepare caramelized pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters. Remove core from each quarter. Cut each quarter crosswise into 1-inch slices.
- In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine. Add pineapple to skillet; arrange in single layer. Cook pineapple 15 minutes, turning pieces over once.
- Prepare rum cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form. Add confectioners' sugar and rum and beat just until stiff peaks form.
- Sprinkle cake with confectioners' sugar. Serve cake with Caramelized Pineapple and Rum Cream.
- Nutritional Information given is for one serving cake without garnish.
- One serving cake with pineapple and cream: About 540 calories, 5 g protein, 80 g carbohydrate, 23 g total fat (14 g saturated), 2 g fiber, 101 mg cholesterol, 380 mg sodium
GINGER RUM CAKE
This is my boss' favorite cake. Somehow, it makes even boring meetings more "palatable." I even gave the recipe to the vice president of one of my law firm's biggest clients! I like to make it in loaf pans rather than a tube pan because it still tastes great but is much easier to transport.
Provided by Food Network
Categories dessert
Number Of Ingredients 9
Steps:
- Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
- Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
- GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
- Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
- Do not cut cake for at least several hours.
GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING
This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'
Provided by Cassie Best
Time 1h50m
Number Of Ingredients 22
Steps:
- Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
- Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
- In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
- To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
Nutrition Facts : Calories 626 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
PINEAPPLE-GINGER CRUMB CAKE
Chunks of juicy, caramelized pineapple are strewn throughout this sour cream coffee cake, adding bright, fruity notes to the tender crumb. The streusel topping is suffused with ginger - both candied and ground - giving the whole thing a spicy bite. Serve it within a day of baking, or freeze it. It's good for well for up to 1 month.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Heat oven to 350 degrees. Butter a 9-inch springform pan, a 9-by-2-inch round cake pan or a 9-inch square metal pan. Line the bottom of the pan with parchment paper and butter the paper.
- Prepare the pineapple: In a skillet, melt butter over medium-high heat. Add pineapple, brown sugar, allspice and salt, and sauté until pineapple chunks are glossy and lightly browned in spots, 7 to 15 minutes. Set aside to cool.
- Make the crumb topping: In a medium bowl, whisk together flour, brown sugar, almonds, candied ginger, ground ginger, cinnamon and salt. Stir in melted butter, pinching the mixture with your fingers, until 1/2-inch crumbs form. Set aside.
- Make the cake: In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- Using an electric mixer fitted with the paddle attachment or a handheld electric mixer and a large bowl, beat butter and sugar at medium speed until creamy and smooth, about 2 minutes. Beat in eggs, one at a time, until incorporated, then beat in rum and lime zest. Scrape the sides of the bowl with a rubber spatula.
- On low speed, beat in half of the flour mixture until smooth, then beat in the sour cream, scraping down the sides of the bowl as needed. Beat in remaining flour just until incorporated.
- Scrape batter into prepared pan. Scatter cooled pineapple evenly across the surface of the cake. Top with ginger crumb mixture.
- Bake until the center of the cake springs back when lightly touched and a toothpick inserted in the center comes out with just a few crumbs, 45 to 60 minutes. Transfer to a wire rack to cool before serving.
CARAMEL PINEAPPLE CAKE
When guests serve this cake, no one ever guesses it's low-fat. The lemon yogurt and pineapple add moistness missing in many reduced-fat cakes. It's scrumptious topped with caramel sauce. -Amanda Denton, Barre, Vermont
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine egg substitute and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13-in. x 9-in. baking pan that has been coated with cooking spray. Bake at 350° for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly Cool slightly. Serve warm over cake.
Nutrition Facts :
More about "gingerbread cake with caramelized pineapple and rum cream recipes"
PINEAPPLE RUM CAKE - LEMONSFORLULU.COM
From lemonsforlulu.com
CARAMELISED PINEAPPLE RECIPE WITH CARAMEL RUM
From olivemagazine.com
GINGERBREAD CAKE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RUM AND GINGER PINEAPPLE UPSIDE-DOWN CAKE RECIPE
From realfood.tesco.com
PINEAPPLE UPSIDE-DOWN CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GINGERBREAD CAKE | CANADIAN LIVING
From canadianliving.com
CLASSIC GINGERBREAD CAKE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (7)Total Time 1 hr 5 minsCategory DessertPublished Dec 19, 2019
GINGERBREAD - ONCE UPON A CHEF
From onceuponachef.com
PINEAPPLE-GINGER CRUMB CAKE - DINING AND COOKING
From diningandcooking.com
PINEAPPLE RUM CREAM RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST GINGERBREAD CAKE RECIPE - HOW TO MAKE GINGERBREAD …
From delish.com
PINEAPPLE-GINGER UPSIDE-DOWN CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
CARAMELIZED PINEAPPLE WITH RUM - THE NOT SO MODERN HOUSEWIFE
From notsomodern.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #low-protein #desserts #eggs-dairy #fruit #dinner-party #holiday-event #cakes #dietary #gifts #thanksgiving #low-in-something #tropical-fruit #pineapple #4-hours-or-less
You'll also love