SPICY, AMAZING GINGERBREAD CAKE.
Not for the faint hearted! From the time/life cooking of the world series, this is the one gingerbread cake that tops all others. IF you like fudgy, moist but highly spiced gingerbread. If you prefer milder flavors this is not for you.
Provided by MarraMamba
Categories Dessert
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sift first 6 ingredients together in a bowl, set aside.
- Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
- Preheat oven to 350 degrees
- Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
- When smooth, add the eggs 1 by 1 stirring after each addition.
- Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).
GINGERBREAD CAKE (SPICY)
Adapted from a Gourmet recipe, this spicy gingerbread originated from the Gramercy Tavern. It's excellent warm, and even better after one day. If you like a deep, spicy gingerbread, you might try this one!
Provided by Lizzie-Babette
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Butter a 10-inch (10- to 12-cup) bundt pan well and dust with flour, shaking out excess.
- 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 flour, baking powder, and spices in a large bowl.
- Whisk together eggs and both sugars.
- Whisk in oil, then molasses mixture.
- Add to flour mixture and whisk until just combined.
- Pour batter into bundt pan and bang 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.
- You can serve the gingerbread immediately, dusting lightly with confectioners sugar, and/or adding whipped cream.
- You can also hold the gingerbread for a day before serving, as the flavors develop with some time.
GINGERBREAD/GINGERBREAD CAKE
This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.
Provided by Satisfied Kris
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Grease and flour an 8" square pan (or use Pam).
- The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
- When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
- Once everything is mixed in, pour the batter into the prepared pan.
- Bake at 350°. Check for doneness by inserting a toothpick in the middle.
- When it comes out clean, it's done.
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