GRAMERCY TAVERN GINGERBREAD
The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative-wonderfully moist and spicy.
Provided by Claudia Fleming
Categories Cake Egg Ginger Brunch Dessert Bake Christmas Winter Christmas Eve Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
- Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
- Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
- Serve cake, dusted with confectioners sugar, with whipped cream.
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.
BLACK PLANTATION GINGERBREAD--LOW SUGAR
This is a personal favorite of mine that I made during Christmas. This bread turns black from the molasses, coffee and cocoa that are added. It almost looks like a chocolate bread! I honestly don't remember where I got this Southern recipe. This makes one 9" x 5" standard loaf and a small bundt 8" X 3" deep or 2 small bundt or 2 standard loaves or 1 standard bundt. I made the bundt style for gifts. Although it has molasses, most of the standard white sugars are replaced with Splenda. Swerve or other replacements can be used. I hope you enjoy it!
Provided by Suzy MacFarland @I_Fortuna
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees. Toast pecans on a baking sheet (about 10 minutes until fragrant) Cut the cherries in half. Grease baking pans. I use Pam or butter. Mix water, Splenda, and butter in a small saucepan and heat until the butter and sweetener are mixed well. Add the buttermilk and instant coffee to the warm mixture, stir well. Let cool. Mix eggs and molasses together along with extracts and add the other liquids. Mix the dry ingredients. Add the wet ingredients to the dry. Mix well but do not overmix. Fold in cooled pecans and cherries. The mixture should be very wet and just a bit thicker than a cake batter. Add more water or buttermilk if necessary. Fill the pans about 2/3 full. Bake for one hour or until the center when poked comes out clean. Sprinkle with Swerve powdered sweetener or powdered sugar while bread is still barely warm. Let cool. Remove from pan(s). Allow to cool completely before cutting. Enjoy!
- Note: If using a stand mixer, be careful not to overmix. Overmixing will cause the gluten to become like glue and make this bread tough. Only mix it enough to incorporate all the ingredients and fold in the cherries and pecan gently.
- This bread comes out more like a cake in texture so it must be completely cooled before cutting. I use my metal meat thermometer to test the bread or cake center. In the past, broom straws were commonly used. I sincerely hope you enjoy this old Southern favorite!
PAIN D'ÉPICES (BOUCHON BAKERY FRENCH GINGERBREAD LOAF)
French gingerbread is known as pain d'épices or spice bread. This version is moister, darker and denser than American gingerbread, which is lighter and more airy. This simple but delicious dairy free recipe hails from Bouchon Bakery.
Provided by Victoria
Categories Bread Breakfast Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray two 8 ½-by-4 ½-by-2 ¾-inch loaf pans with nonstick spray. Line the bottom of each pan with parchment paper, then spray the parchment.
- Place the flour in a medium bowl and whisk in the baking soda, ginger, cinnamon, cloves, and salt. Place the brown sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on low speed to break up any lumps. Add the molasses and mix for about 1 minute or until smooth. With the mixer running, add the oil in a slow, steady stream and continue to mix for about 1 ½ minutes, until completely combined.
- Scrape down the sides and bottom of the bowl. With the mixer on low speed, add the eggs and mix for 1 minute or until the mixture is smooth. Scrape down the sides and bottom of the bowl. Add the dry mixture in 2 additions, mixing on low speed for 15 to 30 seconds after each. With the mixer running, add the water 60 grams (¼ cup) at a time, incorporating each addition before adding the next. Scrape down the bowl again. Fold in the lemon zest. The batter will be quite runny.
- Divide the batter between the two pans. Bake for 1 hour or until a skewer inserted in the center comes out clean. Set the pans on a cooling rack and cool for 10 minutes. Turn the cakes out onto the rack, remove the pans and cool completely.
- The cakes can be wrapped in plastic wrap and frozen for up to 1 week. Defrost in the refrigerator and rewarm if desired. This gingerbread is best made a day ahead to allow the flavors to develop and deepen.
Nutrition Facts : Calories 233 kcal, ServingSize 1 slice, Carbohydrate 31 g, Protein 2 g, Fat 11 g, SaturatedFat 1 g, Sodium 63 mg, Fiber 1 g, Sugar 18 g, UnsaturatedFat 9 g
LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)
Provided by Julia Moskin And Kim Severson
Categories easy, quick, dessert
Time 30m
Yield About 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
- Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
- Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 6 grams, Carbohydrate 52 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 3 grams, Sodium 157 milligrams, Sugar 28 grams, TransFat 1 gram
PLANTATION GINGERBREAD
I like to make this recipe for Christmas. The wonderful aroma of the gingerbread fills the entire house. I am a homemaker and mother of three children.
Provided by Allrecipes Member
Time 50m
Yield 12
Number Of Ingredients 14
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined.
- Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
- In a large mixing bowl, beat cream and confectioners' sugar until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 58.6 g, Cholesterol 114.3 mg, Fat 24.2 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 14.7 g, Sodium 331.1 mg, Sugar 32.7 g
PLANTAIN GINGERBREAD
Different from the other Plantain Gingerbread on the site in the addition of nutmeg. From liberianforum.com. Times and servings are estimates as I have yet to try this recipe
Provided by under12parsecs
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
- Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
- Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.
GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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