Lafayette Ginger Cake Recipes

LAFAYETTE GINGERBREAD

Steps:

• Preheat oven to 350°F. Grease and flour a 9x13 inch baking pan.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium high speed until light and fluffy. Add the molasses and mix until incorporated. Add the eggs one at a time, mixing after each.
• In a separate bowl, combine the flour, ginger, cinnamon, nutmeg, baking soda, and orange zest. In another small bowl, whisk together the orange juice and the buttermilk. Add the dry ingredients to the mixer in 3 additions, alternating with the buttermilk mixture, and ending with the dry ingredients. Mix until just combined.
• Pour batter into the prepared baking pan and bake until a toothpick inserted into the center comes out clean, 40-45 minutes. Let cool on a wire rack. Serve with whipped cream, if desired.

LAFAYETTE GINGERBREAD

Steps:

• Preheat the oven to 350°F. Butter a 9-inch-square cake pan. In the bowl of an electric mixer, or in a large bowl beating by hand, combine the butter and brown sugar and beat until light and fluffy. Add the molasses, and continue to beat until well combined. Sift the flour with the ginger, cinnamon, cloves, and allspice. Alternately add the eggs and flour to the butter mixture, beating very well after each addition. Add the orange juice and zest, and continue beating for several minutes until the batter is smooth and light. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer inserted in the center comes out clean. Set the cake on a rack to cool completely in the pan before slicing. Serve squares of the cake spread with Fairy Butter, if desired.

LAFAYETTE GINGER CAKE

Steps:

• Heat the molasses, butter, sugar, milk, and coffee until sugar is dissolved.
• Sift the flour, spices, and cream of tartar together.
• Beat the eggs until extremely thick.
• Fold the dry ingredients into the molasses mixture alternately with the eggs.
• Add the soda to the last addition of flour.
• Next add the orange juice and rind.
• Mix and pour into a 13x9x2-inch pan lined on the bottom with wax paper.
• Sprinkle with crystallized ginger and bake in a 350* oven for about 40 minutes.
• Cool and frost.
• Frosting:.
• Moisten the cheese with a little cream or sourcream.
• Blend in the sugar.
• Spread cake with jam and cover with the cheese mixture.

GENERAL LAFAYETTE GINGERBREAD

Steps:

• 1/4 lb. butter, softened 1/2 cup dark brown sugar 1 cup unsulphured molasses 3 eggs 3 cups all-purpose flour 2 tbsp. ground ginger 1 1/2 tsp. ground cinnamon 1 tsp. ground mace 1 tsp. ground nutmeg 1 tsp. baking soda 3/4 cup buttermilk 1/3 cup fresh orange juice 1 tbsp. grated orange zest 1 cup raisins
• 1. Preheat oven to 350°. Cream butter and sugar together in a large bowl. Stir in molasses, then beat in eggs one at a time. Sift flour, ginger, cinnamon, mace, nutmeg, and baking soda into a medium bowl. Combine buttermilk, orange juice and zest, and raisins in another bowl. Beat flour mixture into creamed mixture one-third at a time, alternating with buttermilk mixture. 2. Pour batter into a greased, floured 9" × 13" baking pan. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, if desired.