Best Gingerbread Cake Recipes

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GINGERBREAD CAKE



Gingerbread Cake image

"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

1/3 cup shortening
1/2 cup sugar
1 egg
3/4 cup water
1/2 cup molasses
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Whipped topping

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

The aroma of baking gingerbread stirs up such warm memories. This cake looks festive and is even on the lighter side. -Nancy Beckman, Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

3 tablespoons butter
1/3 cup packed dark brown sugar
2 medium Bosc pears, peeled and thinly sliced
CAKE:
1/2 cup 2% milk
1 tablespoon cider vinegar
1 large egg, room temperature
1/2 cup packed dark brown sugar
1/3 cup molasses
1/4 cup butter, melted
1-1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
Whipped cream, optional

Steps:

  • Preheat oven to 350°. In a small saucepan, melt butter over medium heat; stir in brown sugar. Spread over bottom of a greased 9-in. round baking pan. Arrange pears over top., For cake, mix milk and vinegar; let stand 5 minutes. In a large bowl, beat egg, brown sugar, molasses, melted butter and milk mixture until well blended. In another bowl, whisk flour, cinnamon, baking soda, ginger, salt and cloves; gradually beat into molasses mixture. Spoon carefully over pears., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm or at room temperature with whipped cream, if desired.

Nutrition Facts : Calories 331 calories, Fat 11g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 348mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 2g fiber), Protein 4g protein.

DARK MOLASSES GINGERBREAD CAKE



Dark Molasses Gingerbread Cake image

A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.

Provided by Brookelynne26

Categories     Breads

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter
1 cup boiling water
2 eggs, beaten
1 1/2 cups molasses

Steps:

  • Preheat oven to 350°F.
  • Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
  • Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.

Nutrition Facts : Calories 420.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 77, Sodium 320.2, Carbohydrate 72.3, Fiber 1.2, Sugar 35.2, Protein 5

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

UPSIDE-DOWN PEAR GINGERBREAD CAKE



Upside-Down Pear Gingerbread Cake image

Categories     Cake     Fruit     Ginger     Dessert     Bake     Christmas     Thanksgiving     Pear     Winter     Christmas Eve     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For topping
2 1/2 firm pears (preferably Bosc)
1/2 stick (1/4 cup) unsalted butter
3/4 cup packed light brown sugar
For cake
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses (preferably mild)
1 cup boiling water
1 stick (1/2 cup) unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten
Accompaniment: vanilla ice cream
Special Equipment
a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)

Steps:

  • Make topping:
  • Peel and core pears and cut each into 8 wedges.
  • Melt butter in skillet over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of skillet and cook, undisturbed, 3 minutes (not all sugar will be melted). Arrange pears decoratively over sugar and cook, undisturbed, 2 minutes. Remove from heat.
  • Make cake:
  • Preheat oven to 350°F.
  • Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  • Pour batter over topping in skillet, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  • Cool cake in skillet on a rack 5 minutes. Run a thin knife around edge of skillet, then invert a large plate with a lip over skillet and, using pot holders to hold skillet and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.

UPSIDE DOWN PEAR GINGERBREAD CAKE



Upside Down Pear Gingerbread Cake image

Delicious, yet easy to make. The perfect dessert for a Thanksgiving or Christmas feast.

Provided by blondiegreen

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 2h5m

Yield 12

Number Of Ingredients 14

2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
½ teaspoon salt
¼ cup butter
¼ cup brown sugar
1 (29 ounce) can pear halves, well drained
½ cup white sugar
½ cup butter, softened
1 egg
1 cup molasses
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.
  • Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray.
  • Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices.
  • Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes.
  • Allow to cool completely in the pan before inverting on a serving dish and removing pan.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 62.7 g, Cholesterol 46 mg, Fat 12.3 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 7.5 g, Sodium 357.6 mg, Sugar 34.7 g

GINGERBREAD CAKE WITH CREAM CHEESE FROSTING



Gingerbread Cake with Cream Cheese Frosting image

As with most gingerbreads, this cake only gets better with time. When it's first baked, it will be light and cakey. If you wrap it and let it sit a day, it will become even more moist and the warm spices will intensify. Either way, it's homey and delicious and perfect for your holiday table. And if you don't have gingerbread cookies to decorate the bottom with, don't worry. This cake can easily stand alone and still impress.

Provided by Food Network Kitchen

Categories     dessert

Time 1h45m

Yield 8 to 10 servings

Number Of Ingredients 21

2 1/2 cups all-purpose flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, at room temperature, plus more for the baking pans
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon fine salt
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup unsulphured molasses
1 cup boiling water
8 tablespoons (1 stick) unsalted butter, at room temperature
One 8-ounce package cream cheese, at room temperature
4 cups (1 pound) confectioners' sugar
1 teaspoon pure vanilla extract
Milk, as needed for thinning
1/2 cup white chocolate chips
20 to 24 mini gingerbread men cookies, depending on size
Red, green and white nonpareils, for sprinkling

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter and flour two 8-inch round cake pans and line the bottom of each with a parchment round.
  • Stir together the flour, ginger, baking soda, cinnamon, nutmeg, cloves and salt in a large bowl and set aside.
  • Combine the brown sugar and butter in another large bowl and beat with an electric mixer on high speed, scraping down sides of bowl with a rubber spatula as needed, until light and fluffy, about 2 minutes. Add the eggs and vanilla and beat until combined (it's fine if the mixture looks a little curdled).
  • Stir the molasses into the boiling water in a large spouted measuring cup. With the mixer on low speed, add the flour mixture to the butter mixture in 3 additions, alternating with the molasses mixture, beginning and ending with the flour. Scrape down the sides of the bowl, increase the speed to medium and beat just until smooth.
  • Divide the batter between the prepared pans and bake until a tester inserted into the center comes out with just a few crumbs attached, 22 to 27 minutes. Let the cakes cool completely in the pans on a wire rack. Once cool, invert the cakes onto the rack, then peel off and discard the parchment.
  • For the frosting: Combine the butter and cream cheese in a clean mixer bowl. Beat on high speed until light and fluffy, about 2 minutes. Reduce the speed to low and gradually add the confectioner's' sugar, beating until combined. Add the vanilla and gradually increase the speed to high. Beat until the frosting is light and fluffy, adding up to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat-side down on a cake stand or platter. Top with about 3/4 cup of the frosting, spreading almost to the edges using an offset spatula. Place the remaining cake layer on top, flat-side up. Spread the remaining frosting on the entire cake and smooth the top and sides with the offset spatula. Refrigerate the cake while you decorate the gingerbread cookies.
  • For the decorations: Meanwhile, microwave the white chocolate chips in a microwave-safe bowl until just melted. (Alternatively, melt the chips in a heatproof bowl set over a pan of simmering water; do not let bowl touch the water.) Let cool slightly and put into a piping bag fitted with a small plain tip (or use a plastic ziptop bag with the corner snipped off). Pipe eyes and smiles on the gingerbread cookie faces.
  • Arrange the merry gingerbread men side by side around the bottom edge of the cake, pressing in slightly to adhere. Sprinkle the top of the cake with the nonpareils.

GINGERBREAD CAKE WITH BROWN SUGAR SAUCE



Gingerbread Cake With Brown Sugar Sauce image

A delightful discovery I made in my Company's Coming 'Lunches' cookbook. The original recipe includes a lemon sauce, but we prefer brown sugar sauce with a generous dollop of whipped cream rather. Or a scoop of vanilla ice cream. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Make a double recipe as a sheet cake (bake for only 20 minutes @ 325) with a double recipe of Recipe#127144! I don't know why I haven't updated this sooner -- I've been making it this way for at least the last 2 years already!!

Provided by Swan Valley Tammi

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 16

1 large egg
1/2 cup canola oil
1/2 cup molasses
1/2 cup sugar
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup boiling water
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups water
1 teaspoon vanilla

Steps:

  • For cake: Beat egg in mixing bowl until frothy. Beat in cooking oil and molasses.
  • Add sugar, ginger, cloves, cinnamon and salt. Beat slowly to combine.
  • Dissolve baking soda in boiling water and add to batter. Slowly mix in flour.
  • Turn into greased 8x8 or 9x9 pan. Bake at 350°F for about 35-40 minutes or until an inserted toothpick comes out clean.
  • Serve warm with brown sugar sauce. (Freezes well).
  • For sauce: Mix brown sugar, flour and salt together well in medium saucepan. (This enables water to be mixed in with no lumps).
  • Stir in water and vanilla. Heat, stirring, over medium heat until sauce boils and thickens (makes about 2 1/2 cups). Serve warm.

Nutrition Facts : Calories 395.9, Fat 12.9, SaturatedFat 1.1, Cholesterol 20.7, Sodium 422.7, Carbohydrate 67.9, Fiber 0.7, Sugar 45.4, Protein 3.3

CHOCOLATE GINGERBREAD CAKE



Chocolate Gingerbread Cake image

This cozy spiced loaf cake gets a triple dose of ginger - ground, fresh and crystallized - and the totally delicious addition of chocolate. A pour of molasses and an assortment of other warm spices help round out the flavors, and buttermilk makes it extra moist. Serve slightly warm slices of this gingerbread with a bit of vanilla ice cream for a simple and satisfying dessert. Bonus: Baking this cake will make your house smell amazing.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 18

10 tablespoons/141 grams unsalted butter, softened, plus more for greasing pan
1 3/4 cups/224 grams all-purpose flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
2/3 cup/146 grams dark brown sugar
2 large eggs
1/3 cup unsulfured molasses (not blackstrap)
1 tablespoon finely grated fresh ginger
1/2 teaspoon finely grated lemon zest
3/4 cup buttermilk
1/4 cup/28 grams chopped crystallized ginger
1/2 cup/85 grams chopped semisweet chocolate

Steps:

  • Heat oven to 350 degrees and butter a 9-by-5-by-3-inch loaf pan. Line pan with parchment paper and butter and flour the paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, salt and spices until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar and butter. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, mixing for about 20 seconds in between each and scraping down the sides and bottom of the bowl as necessary. Add molasses, fresh ginger and lemon zest and mix to combine.
  • Set mixer to low and alternately add dry ingredients and buttermilk in 3 additions, beginning and ending with dry. Stir until a few spots of flour remain. Remove the bowl from the mixer and, with a spatula, fold in the crystallized ginger and chocolate.
  • Pour batter into prepared pan, smooth the top and bake the cake until set and puffed, and a tester inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 19 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 304 milligrams, Sugar 38 grams, TransFat 1 gram

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

This gingerbread-based cake is both festive and homey thanks to the additions of pear and its upside-down make.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes one 9-inch-square cake

Number Of Ingredients 17

10 tablespoons (1 1/4 sticks) unsalted butter, room temperature, plus more for pan.
5 large ripe Bartlett pears, peeled, cored, and quartered
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda
2 tablespoons boiling water

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch-square cake pan; set aside. In a large bowl, toss pears with lemon juice. In a large skillet over medium-high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half the pears, cut sides down, in single layer; cook until brown, 2 to 3 minutes. Turn pears over; cook other sides until brown, 2 to 3 minutes. Using a slotted spoon, transfer cooked pears to a plate. Cook remaining pears; transfer to plate. To pear juices in skillet, add brandy, and sprinkle with remaining 2 tablespoons granulated sugar. Cook, stirring, until reduced to syrup, about 1 minute. Pour into cake pan; swirl to spread. Starting in one corner of pan, fan out pears in single layer; arrange so the tapered sides lie in same direction. Set aside.
  • In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, and salt; set aside. In bowl of an electric mixer, beat remaining 8 tablespoons butter until fluffy. Add brown sugar; beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger.
  • Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and boiling water; beat into batter. Beat in remaining flour mixture until combined. Pour into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on a wire rack for 1 hour. Run a knife between pan and cake. Invert cake onto a serving plate. Arrange pears as needed, and serve.

GINGERBREAD PEAR CAKE



Gingerbread Pear Cake image

Gingerbread and pears are combined in a beautiful and tasty upside down cake that is a delightful blend of fruit and spice.

Provided by Mallinda

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Spice Cake

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons butter, melted
¼ cup dark corn syrup
¼ cup brown sugar
1 (16 ounce) can pear halves, well drained
½ cup pecan halves
1 (14.5 ounce) package gingerbread cake mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
  • Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
  • Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
  • Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

Nutrition Facts : Calories 371.5 calories, Carbohydrate 59 g, Cholesterol 7.6 mg, Fat 14.9 g, Fiber 2.4 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 377.4 mg, Sugar 12.9 g

PUMPKIN GINGERBREAD CAKE



Pumpkin Gingerbread Cake image

I have been making this delicious gingerbread cake for years and it's won several blue ribbons. Serve it with whipped cream and caramel sauce, or dust it with confectioners' sugar after it cools. -Marina Castle Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup packed dark brown sugar
2 large eggs, room temperature
1/2 cup canned pumpkin
1/2 cup molasses
2 tablespoons grated orange zest
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ancho chili pepper
3/4 cup buttermilk
1/3 cup shelled pumpkin seeds, chopped and toasted
Optional: Whipped cream, caramel sundae syrup or confectioners' sugar

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin, molasses and orange zest (mixture will appear curdled)., In a small bowl, combine flour, baking soda, ginger, cinnamon, salt and chili pepper. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in pumpkin seeds., Pour batter into a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 28-32 minutes. Cool completely on a wire rack. Serve with toppings as desired.

Nutrition Facts : Calories 209 calories, Fat 8g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 242mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

MOIST GINGERBREAD CAKE WITH LEMON GLAZE



Moist Gingerbread Cake With Lemon Glaze image

This dark, deeply moist, gingered beauty was created by Karen DeMasco, the pastry chef at Locanda Verde in New York. Beer and coffee add complexity, and the tangy lemon glaze counters the sweetness.

Provided by Florence Fabricant

Categories     dessert

Time 1h15m

Yield 8 servings

Number Of Ingredients 19

Butter for greasing
2 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
2 1/4 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg, preferably fresh
3/4 teaspoon salt
1 cup, packed, dark brown sugar
3 tablespoons turbinado sugar
2 1/2 tablespoons finely grated fresh ginger (a 2-ounce piece, peeled)
Grated zest of 2 lemons
1/2 cup grapeseed oil
1 large egg
3/4 cup stout beer
3/4 cup molasses
1/3 cup brewed coffee
3/4 teaspoon baking soda
1 cup confectioners' sugar, sifted
2 to 4 tablespoons lemon juice

Steps:

  • Preheat oven to 375 degrees. Grease an 8-inch springform cake pan and line bottom with parchment paper.
  • In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. Set aside. In a large bowl combine brown sugar, turbinado, ginger, zest of 1 lemon and oil. Beat in egg.
  • Place beer, molasses and coffee in a deep pot, at least 3 quarts. Bring to a boil. Remove from heat and stir in baking soda. Mixture will bubble up. Allow to cool 5 minutes.
  • Whisk flour mixture alternately with beer mixture into brown sugar mixture, in 3 shifts. Pour batter in pan and bake 40 minutes without opening oven. Give pan a 180-degree turn and bake another 15 minutes, until cake is springy and a tester comes out clean. Cool on a rack. When cool, remove sides of pan, invert briefly to remove bottom of pan and paper and set upright on a plate.
  • Place confectioners' sugar in a bowl, whisk in remaining zest and salt, then lemon juice (add up to 2 additional tablespoons to moisten if necessary). Spread over top of cake, allowing glaze to drip down the sides.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 96 grams, Fat 17 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 434 milligrams, Sugar 68 grams, TransFat 0 grams

APPLE GINGERBREAD SKILLET CAKE



Apple Gingerbread Skillet Cake image

This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread. -Mary M. Leverette, Columbia, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 17

1/4 cup butter, cubed
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup molasses
2 medium tart apples, peeled and thinly sliced
GINGERBREAD:
1/2 cup butter, softened
1/2 cup sugar
1 large egg, room temperature
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 cup hot water
Warmed applesauce, optional

Steps:

  • Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.

Nutrition Facts : Calories 294 calories, Fat 12g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

PEAR UPSIDE-DOWN GINGERBREAD CAKE



Pear Upside-Down Gingerbread Cake image

I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

Provided by Kathy

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 20

1 lb pear
2 tablespoons fresh ginger, peeled, grated, divided
1 tablespoon lemon juice
cooking spray
2 tablespoons sugar
1/2 cup brown sugar
1/4 cup butter, softened
1 large egg
1/2 cup low-fat buttermilk
1/4 cup molasses
1 cup flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon powdered sugar
mint leaf (optional)
raspberries (optional)

Steps:

  • Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
  • Combine 1 Tbls ginger, lemon juice, and pear slices.
  • Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
  • Arrange pears in bottom of pan in a circular pattern.
  • Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
  • Beat in egg.
  • Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
  • Combine flour and remaining ingredients EXCEPT powdered sugar.
  • Add flour mixture to batter; stir until well blended.
  • Pour over pears.
  • Bake 40 minutes or until cake springs back when touched lightly in center.
  • Cool in pan 20 minutes on wire rack.
  • Sprinkle a serving plate with powdered sugar.
  • Invert cake onto serving plate.
  • When completely cool, garnish with mint leaves and raspberries.

Nutrition Facts : Calories 254.8, Fat 6.8, SaturatedFat 4, Cholesterol 39.1, Sodium 314.7, Carbohydrate 46.9, Fiber 2.4, Sugar 29.1, Protein 3.3

GINGERBREAD-APPLE STREUSEL COFFEE CAKE



Gingerbread-Apple Streusel Coffee Cake image

Cozy up to the flavors of fall thanks to this super easy recipe that marries fresh apples with gingerbread cake and cookie mix.

Provided by By Brooke Lark

Categories     Side Dish

Time 50m

Yield 9

Number Of Ingredients 9

1 box Betty Crocker™ gingerbread cake and cookie mix
1 1/4 cups lukewarm water
1 egg
2 apples, peeled, diced
2 tablespoons butter, softened
1/2 cup packed brown sugar
1/3 cup Gold Medal™ all-purpose flour
1 teaspoon ground cinnamon
Dash salt

Steps:

  • Heat oven to 350°F. Lightly spray 9-inch square pan with cooking spray.
  • In large bowl, stir together gingerbread mix, water, egg and diced apples. Spoon into pan.
  • In small bowl, mix butter, brown sugar, flour, cinnamon and salt with fork until crumbly. Sprinkle evenly over gingerbread batter.
  • Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.

Nutrition Facts : ServingSize 1 Serving

GINGERBREAD PUDDING CAKE



Gingerbread Pudding Cake image

Super-moist cake gets all spiced up in this scrumptious slow-cooked dessert. If you want it a little sweeter, drizzle it with maple syrup. -Barbara Cook, Yuma, Arizona

Provided by Taste of Home

Categories     Desserts

Time 2h20m

Yield 8 servings.

Number Of Ingredients 18

1/2 cup molasses
1 cup water
1/4 cup butter, softened
1/4 cup sugar
1 large egg white
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans
6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted
Sweetened whipped cream, optional

Steps:

  • Mix molasses and 1 cup water. Cream softened butter and sugar until light and fluffy, 5-7 minutes; beat in egg white and vanilla. In another bowl, whisk together flour, baking soda, salt and spices; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans., Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Mix hot water and melted butter; pour over batter (do not stir). , Cook, covered, on high until a toothpick inserted in center comes out clean, 2-2-1/2 hours. Turn off slow cooker; let stand 15 minutes. If desired, serve with whipped cream.

Nutrition Facts : Calories 431 calories, Fat 26g fat (14g saturated fat), Cholesterol 56mg cholesterol, Sodium 377mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD CAKE MIX



Gingerbread Cake Mix image

I make this mixture so I can bake moist, nicely spiced gingerbread in no time. It's especially handy during the hectic holiday season. Other bakers I know love to get this as a gift. -Ruth Seitz, Columbus Junction, Iowa

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 9 servings per batch.

Number Of Ingredients 14

6-2/3 cups all-purpose flour
1-1/2 cups sugar
3/4 cup plus 1 tablespoon nonfat dry milk powder
1/4 cup baking powder
1 tablespoon salt
2-1/2 teaspoons ground cinnamon
2 teaspoons cream of tartar
1-1/4 teaspoons ground cloves
1-1/4 teaspoons ground ginger
1-1/2 cups shortening
ADDITIONAL INGREDIENTS (for each batch):
1 large egg, room temperature
1/2 cup water
1/2 cup molasses

Steps:

  • In a large bowl, combine the first 9 ingredients. Cut in shortening until mixture resembles coarse crumbs. Store in 5 airtight pint containers in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total)., To prepare cake: Preheat oven to 350°. Lightly beat egg, water and molasses. Add one jar (2 cups) cake mix; beat until well blended. Spread into a greased 8-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 218 calories, Fat 7g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 290mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

GINGERBREAD CAKE



Gingerbread Cake image

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Lemon     Winter     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 20

Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
1/2 cup (packed) light brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
Topping:
1 cup chilled heavy cream
1 tablespoon powdered sugar
1/4 cup store-bought lemon curd
Finely grated lemon zest
Special Equipment
An 8" square metal cake pan

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
  • Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
  • For topping:
  • Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

CAKE MIX GINGERBREAD MEN



Cake Mix Gingerbread Men image

Use your magic to decorate these delicious little ginger guys, made from Duncan Hines Spice Cake Mix. Or start a family tradition by making Gingerbread Men with your children.

Provided by Duncan Hines(R) Canada

Categories     Trusted Brands: Recipes and Tips     Duncan Hines® Canada

Time 3h

Yield 12

Number Of Ingredients 9

1 package Duncan Hines® Moist Deluxe® Spice Cake Mix
1 cup all-purpose flour
2 eggs
⅓ cup vegetable oil
⅓ cup dark molasses
2 teaspoons ground ginger
non-pareils
1 tub Duncan Hines® Creamy Home-Style Vanilla Icing
heavy weight storage or freezer bag

Steps:

  • Preheat oven to 375 degrees F.
  • Combine cake mix, flour, eggs, oil, molasses and ginger in large bowl (mixture will be soft). Refrigerate 2 hours.
  • Place dough on lightly floured surface, cover with waxed paper. Roll dough to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 3 inches apart on ungreased cookie sheet. Decorate with non pareils.
  • Bake 8 to 10 minutes or until edges start to brown. Remove immediately to cooling rack.
  • Place icing in storage bag. Snip just the tip of one corner off to allow for a small hole. Pipe the face and ruffles onto cookies.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 74.3 g, Cholesterol 31 mg, Fat 17 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 3.7 g, Sodium 360.5 mg, Sugar 24.5 g

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