GINGERBREAD LOAF
The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!
Provided by Kelley Simmons
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
- In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
- In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
- Add in the molasses and vanilla.
- One at a time add the eggs and scrape down the sides of the bowl.
- Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into the prepared pan and bake for 45-50 minutes.
- Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.
Nutrition Facts : Calories 341 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 341 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
GINGERBREAD WITH FRUITED COMPOTE
Apples and pears combine with fresh gingerroot for a warm accompaniment to this moist gingerbread.
Provided by Land O'Lakes
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat oven to 350°F. Grease and flour 9-inch round cake pan; set aside.
- Combine all gingerbread ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
- Pour into prepared pan. Bake 25-35 minutes or until top springs back when touched lightly in center. Cool 15 minutes; remove from pan.
- Melt 2 tablespoons butter in 2-quart saucepan; add all remaining fruit compote ingredients except orange sections. Cook over medium heat, stirring occasionally, 3-4 minutes or until fruit is tender. (Compote sauce will be thin.) Stir in orange sections. Serve over warm gingerbread.
Nutrition Facts : Calories 380 calories, Fat 14 grams, SaturatedFat grams, Transfat grams, Cholesterol 60 milligrams, Sodium 420 milligrams, Carbohydrate 62 grams, Fiber 3 grams, Sugar grams, Protein 4 grams
GINGERBREAD WITH FRESH FRUIT
What a wonderful gingerbread - the flavor is just delicious - and with any fresh fruit, my favorite is Kiwi, or peaches, it's just super.
Provided by Chef mariajane
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Mix together shortening, sugar and egg. Blend in molasses and water. Sift together dru ingredients and stir in beating until smooth. Pour into 9-inch square pan. Bake at 325F for 40-50 minutes.
- When cooled, serve with your favorite fruit, or fruit cocktail.
Nutrition Facts : Calories 534.4, Fat 18.5, SaturatedFat 4.6, Cholesterol 35.2, Sodium 753.6, Carbohydrate 86.8, Fiber 1.7, Sugar 38.7, Protein 6.5
GINGER SIMPLE SYRUP FOR FRESH FRUITS
Provided by Rachael Ray : Food Network
Categories dessert
Time 53m
Yield 3/4 cup ginger syrup
Number Of Ingredients 4
Steps:
- Bring sugar and water to a boil in a small saucepan over moderate heat. Add ginger and reduce heat to simmer. Stir until sugar dissolves and ginger infuses syrup, about 2 minutes. Remove from heat and take out ginger. Cool and pour over chunks of pineapple, sliced kiwi, sliced bananas, or any of your favorite fruit combinations.
FRESH GINGER FRUIT SALAD
Steps:
- In a large bowl, mix ginger with juices. Toss lightly with fruit and chill for 2 hours.
- Wine Suggestion: Grosset Polish Hill Riesling, 1997
Nutrition Facts : Calories 209, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 3 milligrams, Carbohydrate 53 grams, Fiber 12 grams, Protein 3 grams, Sugar 36 grams
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GINGERED RICH FRUIT CAKE
This traditional cake has been jazzed up with lots of ginger - you'd never know it's gluten-free and dairy-free. Perfect for weddings and Christmas
Provided by Good Food team
Categories Treat
Time 3h15m
Number Of Ingredients 17
Steps:
- Heat oven to 140C/fan 120C/gas 1. Lightly oil a 71⁄2cm deep, 25cm round cake tin, and line it with a double layer of baking parchment.
- Mix the dried fruits, ginger and syrup, Cointreau, spices and lemon zest. Put the olive oil, sugar and eggs in a bowl, whisk together until light and fluffy. Sift the flour and baking powder into the mixture and tip in the fruit. Fold and stir together well.
- Spoon the mixture into the cake tin. Bake in the centre of the oven for 2-21⁄2 hrs, or until a skewer inserted into the centre comes out clean. Cover with foil if the cake begins to over-brown. Take from the oven and leave to cool in the tin. Remove, leaving the baking parchment in place until you decorate.
- For the topping: warm the jam and Cointreau together until the jam is liquid, allow to cool. Arrange the fruit on the cake and brush with the jam.
Nutrition Facts : Calories 600 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 43 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.33 milligram of sodium
GUILT-FREE GINGERBREAD
This year, don't reach for powdered ginger. Fresh ginger gives this traditional dessert a more nutritious, flavorful update.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with waxed paper, then spray the paper. Dust the entire pan with flour and shake out the excess.
- In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.
- In a medium bowl, whisk together molasses, eggs, oil, and buttermilk.
- Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
- Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioners' sugar.
Nutrition Facts : Calories 252 g, Fat 10 g, Protein 4 g
REAL GINGERBREAD
Categories Cake Mixer Egg Ginger Dessert Bake Cinnamon Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 9 squares
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch square baking pan.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- Beat together butter, molasses, brown sugar, eggs, and ginger in a large bowl with an electric mixer at medium speed until combined. Reduce speed to low and mix in flour mixture until smooth, then add hot water and mix until combined (batter may appear curdled).
- Pour batter into pan and bake until a wooden pick or skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool to warm in pan on a rack.
SCOTTISH FRUITED GINGERBREAD
Make and share this Scottish Fruited Gingerbread recipe from Food.com.
Provided by Millereg
Categories Breads
Time P3DT1h5m
Yield 16 squares
Number Of Ingredients 11
Steps:
- Grease and line a deep 7-inch square cake tin.
- Sift the flour, ginger, baking powder and bicarbonate of soda together.
- Place sugar, butter, syrup and milk in a pan and warm gently until melted and blended.
- Do not boil.
- Add to the flour with the eggs and mix thoroughly.
- Stir in orange zest and apricots.
- Turn into the baking tin and bake at 325ºF for 60-65 minutes or until firm to the touch.
- Turn out and cool.
- The flavour of this cake improves with age.
- Store in an airtight container for 2-3 days before serving.
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