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.
GINGERBREAD PUDDING CAKE
Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.
Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SLOW COOKER GINGERBREAD PUDDING CAKE
This Slow Cooker Gingerbread Pudding Cake is an easy holiday dessert! Perfect with vanilla ice cream
Provided by Ashley Fehr
Categories Dessert
Time 2h50m
Number Of Ingredients 15
Steps:
- With an electric mixer, beat butter and sugar until combined. Add egg and beat until combined. Add vanilla, molasses and water and beat (start on low!) until combined. There might be a few flecks of butter unincorporated, but that's okay.
- Add the flour, baking soda, cinnamon, ginger, salt and nutmeg and beat until combined. Pour into greased 3-4 quart slow cooker.
- Sprinkle batter with brown sugar. Combine hot water and melted butter and pour over brown sugar (no stirring!).
- Cover with the lid and cook on high for 2.5-3 hours. Serve warm with ice cream or whipped cream.
Nutrition Facts : Calories 393 kcal, Carbohydrate 59 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 67 mg, Sodium 397 mg, Fiber 2 g, Sugar 41 g, ServingSize 1 serving
HOLIDAY GINGERBREAD PUDDING CAKE!
This is one of the best recipes I have!! I can't wait to make it for Christmas! It is such a cozy, special cake!
Provided by OceanIvy
Categories Dessert
Time 1h5m
Yield 1 pudding cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350°.
- Combine the flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg in medium bowl.
- Set mixture aside.
- Beat 1/2 cup butter and sugar on medium speed in large mixing bowl until creamy (1-2 minutes).
- Add egg; continue beating until well mixed.
- Reduce the speed to low, continue beating, alternately adding flour mixture with molasses and 1 cup water.
- Beating after each addition only until blended.
- Pour the batter into 13x9-inch baking pan; sprinkle with 3/4 cup brown sugar.
- Combine 1 1/2 cups hot water and 1/3 cup melted butter in medium bowl.
- Carefully, pour over top of batter.
- Bake 40-55 minutes or until gingerbread is cracked on top and toothpick in center comes out clean.
- Serve warm, with ice cream if desired.
GINGERBREAD PUDDING CAKE
From Bon Appetite, this pudding and cake hybrid oozes and intense, sticky syrup that is great with a big dollop of whipped cream. Fantastic for the holidays!
Provided by MacChef
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Butter an 8x8 inch glass baking dish. Whisk flour, ginger, baking soda, cinnamon, nutmeg, allspice, cloves and salt in medium bowl.
- Using an electric mixer, beat 1/4 cup butter and 1/4 cup sugar in large bowl until blended. Beat in egg. Stir molasses and 1/2 cup water in a 1 cup glass measuring cup.
- Add 1/3 of the flour mixture, butter mixture and molasses mixture together beating to blend. Repeat until all seperate mixtures are now one and transfer to prepared dish. Sprinkle brown sugar over the top.
- Stir 1 1/2 cups hot water and melted butter in 2 cup glass measuring cup. Carefully pour over top of batter (don't worry, there will be lots of liquid on the top). Bake until gingerbread is cracked on top, about 45 minutes. Serve warm with whipped cream.
GINGERBREAD CHRISTMAS PUDDING WITH ORANGE HARD SAUCE
Steps:
- For sauce:
- Combine all ingredients in small bowl; stir to blend well. (Can be made 4 days ahead. Cover and refrigerate. Bring to room temperature before serving.)
- For pudding:
- Coat inside and center tube of 6- to 8-cup pudding mold or Bundt cake pan with nonstick spray, then generously with butter. Sift flour and next 6 ingredients into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs, 1 at a time, then marmalade, molasses and orange peel. Add flour mixture and beat just until blended. Transfer batter to prepared mold. Cover mold tightly with foil.
- Place steamer rack in large pot. Place pudding mold on rack. Fill pot with enough water to come halfway up sides of mold. Bring water to boil. Reduce heat to medium. Cover pot and steam pudding until tester inserted near center comes out clean, adding more boiling water as needed to maintain level, about 1 hour 15 minutes. Using oven mitts as aid, remove mold from pot. Uncover and let stand 10 minutes. Cut around top center and sides of pudding to loosen. Turn pudding out onto rack and cool 20 minutes. (Can be made 1 day ahead. Cool completely. Return to mold; cover and chill. Resteam 45 minutes to heat through, then turn out of mold.) Transfer pudding to platter. Cut pudding into wedges; serve with sauce.
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SPICY GINGERBREAD CAKE WITH ORANGE MASCARPONE CREAM
From bowlofdelicious.com
5/5 (3)Total Time 1 hr 10 minsCategory CakeCalories 436 per serving
- Grease the sides and bottom of an 8 or 9 inch round cake pan generously with a little bit of the butter, then line the bottom with parchment paper (I traced the pan with a pencil and cut slightly inside the line).
- In a large mixing bowl or standing mixer, cream together the butter (1/2 cup) and sugar (1/2 cup).
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From seasonsandsuppers.ca
4.8/5 (5)Total Time 50 minsCategory DessertCalories 379 per serving
- In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt, allspice and nutmeg. Set aside.
- Place 4-6 small ramekins or 8-inch baking dish on a baking sheet and grease or spray with baking spray.
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