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.
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.
GINGERBREAD LOAF
The best homemade gingerbread recipe. Perfectly spiced and moist this bread is the perfect breakfast or dessert for the holidays. It tastes just like Starbucks!
Provided by Kelley Simmons
Categories Breakfast
Time 1h5m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees. Grease a 9 x 5 loaf pan with non stick cooking spray.
- In a large bowl combine flour, baking soda, cinnamon, ginger, allspice, cloves and salt, set aside.
- In a stand mixer with the paddle attachment cream together the butter and sugar until light and fluffy, 2-3 minutes.
- Add in the molasses and vanilla.
- One at a time add the eggs and scrape down the sides of the bowl.
- Add the dry ingredients to the stand mixer alternately with the buttermilk, stirring just until blended after each addition.
- Spoon the batter into the prepared pan and bake for 45-50 minutes.
- Cool in the pan for 15 minutes then remove from the loaf pan to a cooling rack to cool completely.
Nutrition Facts : Calories 341 kcal, Carbohydrate 48 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 75 mg, Sodium 341 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
RAISIN GINGERBREAD LOAF WITH GINGER ICING
Make and share this Raisin Gingerbread Loaf With Ginger Icing recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 350, butter and flour 9 in sq baking pan.
- To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
- Blend by hand or electric mixer set on low.
- While the mixture is still hot, add the baking soda, egg and raisins.
- In a small bowl.
- re sift the flour with the cinnamon, ginger and cloves.
- Stir into the molasses mixture.
- Add the candied ginger and mix well without incorporating too many bubbles.
- Pour the batter into the prepared pan.
- Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
- Cool completely.
- To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
- Add then the sugar and beat until smooth.
- Mix in the vanilla and candied ginger.
- Chill briefly before frosting the gingerbread.
Nutrition Facts : Calories 514.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 76.8, Sodium 230.9, Carbohydrate 87.1, Fiber 1.1, Sugar 60.9, Protein 4.8
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.
RAISIN GINGERBREAD MUFFINS
These muffins are my husband's favorite year-round. He likes them warm and topped with cream cheese and confectioners' sugar. I like them because they're easy to make and they freeze beautifully.
Provided by Taste of Home
Time 30m
Yield About 1 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and molasses. Combine 2 cups flour, baking soda, ginger, allspice and cinnamon; add to creamed mixture just until moistened. Toss the raisins with the remaining flour; stir into batter., Fill paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
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