GINGERBREAD CAKE WITH CREAM CHEESE FROSTING
As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
- Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
- Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
- Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
- Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
- For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
- Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
- For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
- Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.
LIGHT GINGERBREAD CAKE
This is a lighter version of a gingerbread cake. Instead of 1 1/2- 2 Cups flour, this recipe only requires 1/2 Cup.
Provided by Stacey Sweet
Categories Dessert
Time 55m
Yield 1 9
Number Of Ingredients 9
Steps:
- In a medium bowl cream together the butter, molasses, brown sugar and cinnamon until light.
- Dissolve the baking soda in 1 Cup of boiling water. Add to creamed butter mixture.
- Add flour and eggs.
- Pour batter into a greased and floured 9" round baking pan and bake at 325F for 30-35 minutes.
GINGERBREAD CAKE
Tis' the season for a fluffy gingerbread cake! This is a small, easy gingerbread cake recipe flavored with molasses, ginger, cinnamon, nutmeg and cloves. It's incredibly flavorful and super moist. The cake is filled with ginger flavor and easy to make. It's the perfect cake to make and top with our gingerbread buttercream and just as tasty by itself as a snacking cake. We actually prefer it plain as the flavor is so good.
Provided by Eden
Categories Dessert
Time 40m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees and then prepare an 8×8 or 9×9 cake pan, either size will work. Grease the bottom and sides with butter and cut a slice of parchment paper to lay inside.
- Using an electric mixer, beat brown sugar and eggs for at least 3 minutes.
- Add in buttermilk, molasses, melted butter and vanilla extract.
- Beat for 5 minutes until all of the ingredients are combined and have a fluffier texture. Scape down the bottom and sides of the bowl.
- Combine the flour, ground spices, baking soda and baking powder and salt in a medium bowl.
- With the mixer on low, slowly add in the dry ingredients.
- Scrape the bottom and sides of the bowl and using a spatula, fold it all together.
- Pour into the prepared baking dish and bake in a preheated 350 degree oven for 30 minutes.
- Let the cake cool and then add a fluffy layer of gingerbread frosting over the top OR leave it without and it's just as good!
Nutrition Facts : Calories 342 kcal, Carbohydrate 44 g, Protein 4 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 83 mg, Sodium 363 mg, Fiber 1 g, Sugar 27 g, UnsaturatedFat 6 g, ServingSize 1 serving
LIGHTER GINGERBREAD
This dark and sticky ginger cake is made healthier with naturally sweet dates, buttermilk and plenty of cinnamon and fresh ginger
Provided by Angela Nilsen
Categories Afternoon tea, Buffet, Dessert, Snack, Treat
Time 1h15m
Yield Cuts into 21 pieces
Number Of Ingredients 12
Steps:
- Put the dates in a small bowl and pour over 125ml of boiling water. Leave to cool for 30 mins. Lightly oil a 28 x 19 x 3cm traybake tin, then line the base with baking parchment.
- Meanwhile, put the oil, black treacle, maple syrup and freshly grated ginger in a bowl and beat together with a fork to mix well. Set aside. Beat the egg in a small bowl and stir in the buttermilk. In a large bowl, mix the flour with the bicarbonate of soda, ground ginger, cinnamon and sugar - rub the mixture between your fingers to break down any lumpy bits of sugar. Heat oven to 160C/140C fan/gas 3.
- Blend the dates and their liquid to a thick purée in a small food processor. Pour the egg, the dates and the treacle mixture into the bowl with the flour. Stir together briefly with a wooden spoon just until well mixed - the mixture will be soft like a thick batter. Pour it into the lined tin, gently level the mixture and bake for 40-45 mins. To test if it's done, insert a skewer in the centre - if the skewer comes out clean with no uncooked mixture on it, and the cake feels firm but springy to the touch, it should be done.
- Leave in the tin for a few mins before removing to a wire rack, peeling off the parchment and leaving to cool completely. If you can wait, wrap it well in parchment, then foil. Leave for a day before cutting, as it will become stickier - it will keep moist for 3-4 days.
Nutrition Facts : Calories 116 calories, Fat 4.1 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 17.5 grams carbohydrates, Sugar 8.6 grams sugar, Fiber 0.7 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
MARY BERRY'S GINGERBREAD CAKE
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Time 1h30m
Yield Serves 15
Number Of Ingredients 0
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
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