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.
HONEY GINGERBREAD CAKES WITH CARAMEL APPLE TOPPING
These double-decker delights combine spicy-sweet cupcakes with a rich fruit sauce scented with vanilla.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 12 regular-size muffin cups. In large bowl, stir together flour, 1/2 cup brown sugar, the baking soda, ginger, cinnamon, 1/2 teaspoon salt and the cloves. With spoon or wire whisk, stir in remaining cake ingredients until well blended. Divide batter evenly among muffin cups.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pan; carefully remove paper baking cups from cakes.
- Meanwhile, in 10-inch skillet, melt 1/4 cup butter over medium-high heat. Stir in 1 cup brown sugar, the apples and dash of salt; cook 4 to 5 minutes, stirring frequently, until brown sugar is dissolved and mixture boils. Boil 10 minutes, stirring frequently, until apples are tender and syrup thickens. Stir in whipping cream. Return to boiling; boil 3 minutes, stirring constantly, until mixture thickens and apples look glazed. Remove from heat; stir in vanilla.
- To serve, cut cakes in half horizontally. Place bottom halves on small dessert plates; spoon a heaping tablespoon topping over each bottom half. Add tops of cakes; spoon a heaping tablespoon topping on top of each, letting topping run down sides and onto plates.
Nutrition Facts : Calories 390, Carbohydrate 59 g, Cholesterol 60 mg, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 42 g, TransFat 1/2 g
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.
UPSIDE-DOWN APPLE GINGERBREAD
Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE HONEY BUNDT CAKE
The batter of this moist and delicious cake could also be baked in two loaf pans. Reduce baking time to 45 minutes. To make this even more special, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Provided by JAYDA
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch Bundt pan or 2 loaf pans.
- In a large bowl, stir together the sugar and oil. Beat in the eggs until light, then stir in the honey and vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and allspice; stir into the batter just until moistened. Fold in the apples and nuts. Transfer batter to prepared pan or pans (see Cook's Note).
- Bake Bundt cake until a toothpick inserted into the crown comes out clean, about one hour. (Start checking for doneness after 50 minutes.) Let cool for 10 to 15 minutes before inverting onto a plate and tapping out of the pan. If desired, dust with confectioners' sugar, sprinkle with cinnamon, or drizzle with warm honey before serving.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 60.2 g, Cholesterol 31 mg, Fat 24.1 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 352.9 mg, Sugar 38 g
CARAMEL-APPLE GINGERBREAD
Whip up a warm and spicy dessert with a little help from a Betty Crocker® mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 9
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. In medium bowl, mix gingerbread mix, applesauce, water, butter and egg with spoon until well blended. Stir in dates. Spoon into ungreased 8- or 9-inch square (2-quart) glass baking dish.
- Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool slightly.
- Top each warm square of gingerbread with caramel topping and whipped cream.
Nutrition Facts : Calories 340, Carbohydrate 59 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 36 g, TransFat 0 g
WINTER SPICE CAKE WITH CARAMELIZED APPLE TOPPING
Categories Cake Dairy Fruit Dessert Bake Vegetarian Apple Spring Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Spray bottom of 9-inch-diameter springform pan with nonstick spray. Line bottom with foil; spray foil. Wrap outside of pan with foil.
- Melt 3 tablespoons butter in large nonstick skillet over medium-high heat. Add apples; sprinkle with 1 tablespoon sugar. Sauté apples until almost tender and beginning to brown, about 6 minutes. Sprinkle with 3 tablespoons sugar. Increase heat to high and toss until sugar melts and apples are deep brown, about 4 minutes. Pour apple mixture onto large plate (do not clean skillet).
- Melt 4 tablespoons butter in same skillet over medium-high heat. Add 3/4 cup sugar and cook until mixture is deep golden brown, stirring often, about 7 minutes (mixture will be grainy). Add cream and vinegar (do not stir). Cover skillet, reduce heat to medium-low and simmer without stirring until most of caramel bits dissolve, about 8 minutes. Uncover and whisk until sauce is slightly thick, deep brown and reduced to generous 1 cup, about 3 minutes longer. Pour caramel sauce into small saucepan.
- Spread 3 tablespoons caramel sauce over bottom of prepared pan. Arrange apple wedges side by side, rounded side down, in caramel in 2 concentric circles. Sift flour and next 6 ingredients into bowl. Beat 6 tablespoons butter and 1 cup sugar in large bowl to blend (mixture will be grainy). Beat in eggs 1 at a time, then vanilla and 1/4 cup caramel sauce. Beat in half of dry ingredients, then sour cream, then remaining dry ingredients.
- Spoon batter evenly over apples. Bake cake until tester inserted into center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes.
- Cut around cake; remove pan sides. Cool cake 15 minutes longer. Place platter atop cake; invert cake onto platter. Remove pan bottom and foil. Replace any dislodged apples. Rewarm remaining caramel sauce. Serve cake warm or at room temperature with sauce.
GINGERBREAD CAKE WITH BROWN SUGAR SAUCE
A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!
Provided by Swan Valley Tammi
Categories Dessert
Time 50m
Yield 9 serving(s)
Number Of Ingredients 16
Steps:
- For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
- Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
- Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
- Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
- Serve warm with brown sugar sauce. (Freezes well).
- For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
- Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.
Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3
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