Best Cajun Gingerbread Recipes

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LOUISIANA GINGERBREAD (STAGE PLANKS OR MULE BELLIES)



Louisiana Gingerbread (Stage Planks or Mule Bellies) image

Provided by Julia Moskin And Kim Severson

Categories     easy, quick, dessert

Time 30m

Yield About 12 servings.

Number Of Ingredients 8

Butter for pan and parchment paper
1 cup molasses
1/2 cup shortening, preferably trans fat-free
1 tablespoon ground ginger
1/2 cup dark brown sugar, like muscovado
1 teaspoon baking soda
1 cup buttermilk
3 cups flour, more as needed.

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

STAGE PLANKS



Stage Planks image

Provided by Cynthia LeJeune Nobles

Categories     Cookies     Ginger     Dessert     Bake     Picnic     Mardi Gras     Molasses     Buttermilk     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 16 cookies

Number Of Ingredients 10

3-3 1/2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon baking soda
1 cup buttermilk
1/4 teaspoon salt
3/4 cup molasses
1/4 cup sugar
6 tablespoons unsalted butter, softened

Steps:

  • Preheat oven to 375°F. Line 2 cookie sheets with parchment paper and set aside. In a medium bowl, sift together 3 cups flour, ginger, cinnamon, cloves, baking soda, and salt. Set aside. In bowl of a standing mixer, add molasses, sugar, and butter. Mix on medium-high speed until color turns lighter, about 2 minutes. On low mixer speed, alternate flour and buttermilk with butter mixture. Raise speed to medium and mix 30 seconds. Dough should be stiff enough to roll out. If not, mix in up to 1/2 cup more flour to reach proper consistency.
  • On a hard floured surface, roll dough to a 10" x 16" rectangle. Slice down the middle horizontally, then vertically at 2-inch intervals to make 16 cookies. Place individual pieces at least 1 inch apart on prepared cookie sheets. Bake until tops are firm, about 15 minutes. Remove from oven and cool completely in pans.

CAJUN GINGER CAKE



Cajun Ginger Cake image

Another wonderful recipe from Betty Fussell's "I Hear America Cooking," this cake is rich with butter and dark molasses, but lightened with eggs and smoothed with sour cream. Cooking time does not include time for cake to cool.

Provided by Chef Kate

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 13

1/2 lb unsalted butter, softened
1 cup dark brown sugar, firmly packed
1/2 cup blackstrap molasses
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons fresh ginger, finely grated
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup pecans, chopped
powdered sugar

Steps:

  • Preheat oven to 350°F.
  • Cream together butter and brown sugar.
  • Beat in the molasses, the sour cream, the ginger and the egg yolks.
  • Sift together the flour, baking powder and soda, salt and cinnamon.
  • Stir gradually into molasses mixture until well blended.
  • Beat egg whites until stiff but not dry, and fold into batter.
  • Fold in nuts.
  • Generously butter a 9 x 9 x 2" baking pan.
  • Pour in batter and smooth top.
  • Bake for 25 to 30 minutes or until tester comes out clean.
  • Cool briefly in pan, then invert onto rack.
  • Sieve powdered sugar on top of cake and enjoy.

LOUISIANA SYRUP CAKE



Louisiana Syrup Cake image

A Creole cake, also known as gateau au sirop. Recommended to use Steen's pure cane syrup, made the traditional way in Abbeville, Louisiana since 1911. Recipe from Southern Cakes, Nancie McDermott. Cake:

Provided by ratherbeswimmin

Categories     Dessert

Time 1h35m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup vegetable oil
1 1/2 cups steen's cane syrup
1 egg
1 1/2 teaspoons baking soda
3/4 cup hot water
1/4 cup butter, softened
2 cups sifted powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 tablespoons steen's cane syrup

Steps:

  • Make the cake: preheat oven to 350°; grease and flour a 9-inch square or round cake pan.
  • In a bowl, combine the flour, cinnamon, ginger, cloves, and salt; stir with a fork to mix well.
  • In a big bowl, combine the vegetable oil, cane syrup, and egg; stir with a fork or whisk to combine well.
  • Add about 1/3 or the flour mixture to the syrup mixture and then stir gently, just until the flour disappears.
  • Add the baking soda to the hot water, and then stir about half the water into the batter.
  • Stir another 1/3 of the flour mixture, then the remaining water, and finally the remaining flour, stirring gently each time just to mix everything well.
  • Quickly pour the batter into the prepared pan, and bake for 30-35 minutes, until the cake springs back when touched gently in the center, and is beginning to pull away from the sides of the pan.
  • Make the frosting: In a bowl, beat the butter until light and fluffy; add in half the powdered sugar, the vanilla, and salt; beat with a mixer at medium speed until smooth.
  • Add the remaining powdered sugar and the cane syrup, and beat until smooth and creamy, stopping to scrape down the bowl and mix well.
  • To complete: if cake is round, cool the cake in the pan on a rack, for 10 minutes, turn it out of the pan, and place it, top side up, on a wire rack to cool completely; place cooled cake on a serving plate or cake stand, top side down, and spread the frosting over it generously, covering the top and sides.
  • If it is square, spread the icing over the cooled cake right in the pan, and cut into squares to serve; serve warm, right from the pan.

CAJUN GINGERBREAD



Cajun Gingerbread image

Make and share this Cajun Gingerbread recipe from Food.com.

Provided by Sherrybeth

Categories     Dessert

Time 45m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 eggs
3/4 cup dark brown sugar, packed
3/4 cup light molasses
3/4 cup butter, melted
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup boiling water
1 cup pecans, chopped

Steps:

  • Beat eggs, brown sugar, molasses and melted butter together.
  • Mix together dry ingredients and add with the boiling water to first mixture.
  • Beat well, then pour into a well greased 13x9x2 inch baking pan.
  • Bake in preheated oven at 350F for 35 minutes.

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