Best Gingerbread Cake Cooks Illustrated Recipes

Gingerbread Cake - Cook's Illustrated image

Provided by DrGaellon

Categories Dessert

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 14

3/4 cup stout beer
1/2 teaspoon baking soda
2/3 cup mild molasses
3/4 cup light brown sugar
1/4 cup sugar
1 1/2 cups flour
2 tablespoons ground ginger
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/4 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
2 large eggs
1/3 cup vegetable oil
1 tablespoon finely grated fresh gingerroot

Steps:

Preheat oven to 350°F Grease and flour an 8x8" square baking pan.
Bring stout to a boil in a large saucepan. Off heat, stir in baking soda; it will foam up. When foam subsides, add molasses and both sugars; stir until dissolved.
In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper.
Whisk eggs, oil and grated ginger into stout mixture.
Whisk wet mixture into flour mixture in thirds, mixing thoroughly after each addition. Pour batter into pan and bake 35-45 min, until a toothpick inserted in the middle comes out clean.
Cool cake in pan on wire rack for 1 1/2 hours. Cut into squares.

Gingerbread Cake image

Provided by Lynnda Cloutier

Categories Cakes

Number Of Ingredients 18

2 1/2 cups flour
2 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
16 tbsp. unsalted butter
2 tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground allspice
1/4 tsp. pepper
4 large eggs, room temperature
1 1/2 cups sugar (10.5 oz)
4 tsp. grated or minced fresh ginger
3/4 cup robust or dark molasses
3/4 cup stout beer
GLAZE:
1 3/4 cups powdered sugar
3 tbsp. ginger ale
1 tsp. ground ginger

Steps:

1. Adjust oven rack to middle position and heat oven to 375. Grease and flour 12 cup nonstick Bundt pan. Whisk together flour, baking powder, baking soda, and salt in large bowl. Melt butter in pan over medium heat til bubbly. Stir in ground ginger, cinnamon, allspice and pepper. Cook until fragrant, about 30 seconds. Remove pan from heat and let cool just slightly. Whisk eggs, sugar and fresh ginger in large bowl til light and frothy. Stir in melted butter mixture, molasses and beer til incorporated. Whisk flour mixture into egg mixture til no lumps remain. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles. Bake til skewer inserted into center comes out clean, about 45 minutes. Let cake cool in pan for 20 minutes, then turn out onto wire rack set inside rimmed baking sheet. Let cool completely. For glaze, whisk all ingredients in bowl til smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve. Cook's Illustrated

Bold and Spicy Gingerbread With a Kick image

Provided by Bonnie G 2

Categories Dessert

Time 1h15m

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 17

16 tablespoons unsalted butter (2 sticks)
2 1/2 cups unbleached all-purpose flour, plus extra for pan
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons grond ginger
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground black pepper
4 large eggs, room temperature
1 1/2 cups sugar
4 teaspoons ginger, fresh, grated
1/4 cup dark molasses
3/4 cup stout beer, such as Guinness
1 3/4 cups confectioners' sugar
3 tablespoons ginger ale
1 teaspoon ground ginger

Steps:

CAKE:.
Adjust oven rack to middle position and heat oven to 375 degrees.
Grease and flour 12-cup nonstick Bundt pan.
Whisk flour, baking powder, baking soda, and salt in large bowl.
Melt butter in saucepan over medium heat until bubbling.
Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
Remove from heat and let cool slightly.
Whisk eggs, sugar, and fresh ginger in large bowl until light and frothy.
Stir in melted butter mixture, molasses and stout until incorporated.
Whisk flour mixture into egg mixture until no lumps remain.
Pour batter into prepared pan and gently tap pan on countertop to release any trapped air bubbles.
Bake until toothpick inserted into center comes out clean, about 45 minutes.
Cool cake in pan 20 minutes, then turn out onto wire rack set inside rimmed baking sheet and let cool completely.
GLAZE:.
Whisk confectioners' sugar, ginger ale, and ginger in bowl until smooth.
Pour glaze over cooled cake.
Let glaze set 15 minutes.
Serve.
Cake can be stored at room temperature, covered in plastic wrap, for 2 days.