GRANDMOTHER'S GINGERBREAD RECIPE
Grandmother's Old Fashioned Gingerbread Cake recipe brings back lots of memories, especially of Christmas. The cake is easy to prepare and great plain, or topped with whipped topping, apple butter, or applesauce.
Provided by Steve Gordon
Categories Dessert
Time 45m
Number Of Ingredients 8
Steps:
- Place Wesson Oil in a medium sized mixing bowl.
- Add sugar.
- Cream oil and sugar together with mixer
- Add molasses. Mix together.
- Add flour. Mix together.
- Add milk. Mix together.
- Beat egg and add to mixture.
- Add cinnamon.
- Add ginger.
- Mix until well combined.
- Grease and flour a 9-inch square baking pan.
- Pour batter into pan. Spread out evenly.
- Bake at 350F degrees for 35-45 minutes until done.
- Remove from oven when done. Place on wire rack, cool 15 minutes.
- Turn out of pan and continue to cool on wire rack.
- Enjoy
OLD-FASHIONED GINGERBREAD
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
- Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
- Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
- When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.
GINGERBREAD AND LEMON RAISIN SAUCE
Nothing screams the holidays like the aroma of warm gingerbread baking in the oven. These little muffins are fantastic. One bite and you'll see why they've been in JoSele's family for many generations. The spices have a great balance with one another-ginger and molasses shine the most. The lemon raisin sauce is buttery,...
Provided by JoSele Swopes
Categories Sweet Breads
Time 50m
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 350*. Lightly grease and flour muffin tins or 9-inch cake pan. Pay attention to your altitude.
- 2. Sift the flour, ginger, baking soda, cinnamon, cloves, and salt into a medium bowl.
- 3. In a small bowl with an electric mixer, beat the butter for 1 minute or until light and fluffy. Add the brown sugar and beat again for 1 minute or until light in color. Add the egg and beat for another minute until it's well combined, scraping down the sides and bottom of the bowl. Add the apple cider vinegar and mix well. Pour the molasses into the bowl slowly, beating all the while.
- 4. Add half of the dry ingredients and fold together with a spatula. Add the remaining dry ingredients and fold together again.
- 5. Pour in the hot water and fold gently just until the water is well mixed in and there are no more thick lumps of batter and batter is smooth.
- 6. Fill the tins 3/4 full or pour and spread evenly into prepared cake pan. Bake in muffin tins for about 16 to 20 minutes, until a toothpick inserted in the center comes out clean. Or bake in cake pan approximately 25 to 30 minutes or till a toothpick inserted comes out clean.
- 7. Cool the muffin tins or cake in the pan for 5 minutes, then tip out muffin tins on a wire rack to finish cooling. The cakes are delicious served slightly warm from the oven.
- 8. While the cakes are baking, prepare the Lemon Sauce. In a small saucepan add the sugar, 1 cup of boiling water, and the lemon juice. Whisk together.
- 9. Simmering water at medium-low heat for 15 minutes, or until the sauce coats the back of a spoon, whisking constantly.
- 10. After the sauce has cooled slightly, whisk in the melted butter. In a shaker place 2 tbsp of cornstarch and 1/2 cup of cold water. Shake until there are no lumps. Pour into sugar mixture slowly while whisking mixture a little at a time till you have a sauce consistency. You may not use all of the cornstarch mixture.
- 11. Drain raisins or cranberries and add to the lemon sauce. Continue to cook for 2 minutes whisking constantly so it won't scorch. If you make the sauce before you are ready to use it, place a lid directly on the pan to keep a skin from forming. Leftovers can be chilled and stored in the refrigerator for up to 2 weeks.
- 12. Prepare the whipped cream: In a medium bowl combine the cold cream and 2 teaspoons of sugar. With an electric mixer, whip the cream until soft peaks form. Do not over whip. Keep the cream chilled until ready to serve. Top with a dollop of whipped cream and serve.
- 13. To serve: Lemon raisin sauce should be warm and spoon over gingerbread. Enjoy!
- 14. You may use one or both toppings.
- 15. This makes a great winter dessert. Store any leftover cake at room temperature wrapped tightly in plastic.
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 RUM RAISIN SAUCE
This is a recipe adapted from a Marcia Adams cookbook..from Conners Prairie. The cake is soft, thick and finely textured and the rum raisin sauce is absolutely delightful..this recipe is from 1836
Provided by grandma2969
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 23
Steps:
- Preheat the oven to 350°.
- Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
- In a small bowl, beat the eggs and set aside.
- In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
- Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
- Pour the batter into a greased 9" square pan and spread it out evenly.
- Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
- While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
- Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
- In a small bowl, combine the cornstarch and remaining 1/3 cup water.
- Add it to the bubbling sauce and cook until the sauce thickens.
- Serve hot over squares of warm gingerbread.
- NOTE**Both gingerbread and sauce can be reheated in a microwave.
Nutrition Facts : Calories 614.8, Fat 17.9, SaturatedFat 9.4, Cholesterol 75, Sodium 462.4, Carbohydrate 109.1, Fiber 2, Sugar 64.3, Protein 7.2
GINGER CAKE WITH RAISIN SAUCE
A wonderful combination of brown sugar, molasses, spices, and raisins! I am crazy over a good gingerbread with real whip cream. This sweetened goodness is a bit richer due to the sauce but ooooohhhhh so good!
Provided by smoke alarm jr
Categories Dessert
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 17
Steps:
- For the cake: Mix the first 5 dry ingredients together and set aside.
- Beat Crisco and sugar until well blended.
- Add molasses and beat well.
- Add eggs one at a time beating well between each one.
- Add half of flour mixture and mix well.
- Add 1/3 cup of boiling water and mix well.
- Add the rest of the dry and mix well.
- Add rest of boiling water and mix well.
- Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
- For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
- Remove pan from heat.
- In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
- Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
- Remove from heat and stir in butter.
- Pour over the cut squares of cake.
EASY GINGERBREAD
This moist, cakelike version of the perennial favorite is made with fresh ginger and unsulfured molasses.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 1 eight-inch square cake
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees. Butter an 8-inch square pan, and line with buttered parchment paper; set aside. Combine butter and brown sugar in the bowl of an electric mixer fitted with paddle attachment; mix on medium speed until creamy. Add molasses, egg, and salt; mix until smooth.
- Combine flour and baking soda in a small bowl. Add half the flour mixture to butter mixture, and mix until combined. Add 1/4 cup buttermilk, and mix until combined. Repeat with remaining flour mixture and remaining buttermilk. Stir in ginger until thoroughly combined.
- Pour batter into prepared pan, and bake until firm to the touch and golden brown, 40 to 45 minutes. Cool in pan on a wire rack for 10 minutes before unmolding.
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
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.
GINGERBREAD WITH PECANS AND RAISINS
This makes a soft, spongy, cake-like gingerbread. From robertsplace.ca, a great source for British recipes.
Provided by Pesto lover
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Grease and flour a 9x13 baking pan.
- Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well.
- With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy.
- Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended.
- By hand, mix in the pecans and raisins with a large spoon.
- Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool well before slicing.
Nutrition Facts : Calories 423.3, Fat 17.4, SaturatedFat 8.6, Cholesterol 87.1, Sodium 274.6, Carbohydrate 63.6, Fiber 1.5, Sugar 36.2, Protein 5.5
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