Royal Date Gingerbread Cake Recipes

SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
• In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
• For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
• Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

MOIST GINGERBREAD CAKE

Steps:

• Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
• In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
• Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
• After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.

GINGERBREAD CAKE

Steps:

• Heat oven to 325 degrees F (165 degrees C, gas mark 3).
• Grease and lightly flour bundt pan; set aside.
• In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder; set aside.
• In large bowl, combine sugar, brown sugar, and butter. Beat 3 minutes, until light and fluffy, scraping bowl often.
• Add eggs, one at a time, beating well after each addition.
• Blend in vanilla.
• Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk.
• Spoon batter into prepared pan, spreading batter slightly up into the sides of the pan.
• Place pan on baking sheet and bake for 55-65 minutes, until toothpick inserted in center comes out clean.
• Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely.
• Cake can be dusted with powdered sugar or decorated with frosting and candies.