Gingerbread Castle Cake Recipes
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
GINGERBREAD CASTLE CAKE
Transport kids to dreamland with a castle pan that takes the cake! Decorating is sweet and candy-simple.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Generously grease and lightly flour Nordic Ware® Castle Bundt® cake pan, or spray pan with baking spray with flour.
- Make batter as directed on cake mix box. Pour batter into pan.
- Bake 34 to 43 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Using a serrated knife, trim cake even with top of pan, if necessary. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 1 hour.
- Place cake on 12- to 15-inch serving plate, tray or piece of cardboard covered with foil. Place melted chocolate chips in small resealable food-storage plastic bag; cut off tiny corner of bag. Pipe melted chocolate on cake to outline door and window panes.
- Using small amount of frosting, attach round candies to 4 candy sticks; let dry. Place remaining frosting in corner of small microwavable resealable food-storage plastic bag. Seal bag; microwave on High 10 seconds. Cut off tiny corner of bag. Pipe frosting to decorate roof, tops of towers and windows. Decorate top and sides of castle with gumdrops. Place candy sticks (topped with round candies) on top of each tower; drizzle tops with frosting if desired. Add 2 spearmint leaves to front entrance. Roll remaining spearmint leaf and shape into wreath shape; attach to door with small amount of frosting. Decorate wreath and entrance with candy sprinkles as desired. Sprinkle edible glitter around entire castle and over top of castle to look like snow. Store loosely covered.
Nutrition Facts : Calories 240, Carbohydrate 20 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 15 g, TransFat 1/2 g
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