Best Crystallized Ginger Gingerbread People Recipes

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EXTRA GINGERY BREAD



Extra Gingery Bread image

Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.

Provided by Ibby

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 10

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 ½ teaspoons ground cloves
1 teaspoon ground ginger
¾ teaspoon salt
1 ½ cups white sugar
1 cup vegetable oil
1 cup dark molasses
½ cup apple juice
2 eggs
1 tablespoon grated fresh ginger
½ cup chopped crystallized ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
  • Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
  • In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
  • Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g

OLD-FASHIONED GINGERBREAD



Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories     dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

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.

GINGERBREAD WITH CRYSTALLIZED GINGER



Gingerbread with Crystallized Ginger image

Categories     Cake     Ginger     Dessert     Bake     Spring     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 16

Number Of Ingredients 14

1 1/2 cups all purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup (packed) dark brown sugar
1/2 cup robust (dark) molasses
1 large egg
1/2 cup pear nectar
1/4 cup chopped crystallized ginger
Powdered sugar

Steps:

  • Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
  • Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.

CRYSTALLIZED GINGER GINGERBREAD



Crystallized Ginger Gingerbread image

As a part of my annual Christmas celebration, I always make gingerbread. I've experimented with several versions, and I like this the best. It is a traditional gingerbread that is prepared in a loaf pan--not the dry cookie kind. The key to this recipe is the addition of ginger in both crystallized and ground form...the result is dark, moist, and has LOTS of ginger flavor. Perfect with a cup of coffee or hot cider! It also freezes well for later use.

Provided by Elle Woods Can Cook

Categories     Breads

Time 1h10m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2-2/3 cup minced crystallized ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
4 tablespoons unsalted butter, soft (but not melted)
1/2 cup sugar
1/2 cup molasses
2 eggs, at room temperature
1/2 cup plain nonfat yogurt (or buttermilk)

Steps:

  • Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
  • In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
  • In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
  • Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
  • Pour the batter into the pan and spread until even and sprinkle with raw sugar.
  • Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
  • Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

Nutrition Facts : Calories 183.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 45.6, Sodium 130.6, Carbohydrate 32, Fiber 0.5, Sugar 17, Protein 3.3

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