Best Gingerbread With Cinnamon Icing Recipes

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GINGERBREAD CAKE WITH CINNAMON CREAM CHEESE FROSTING



Gingerbread Cake with Cinnamon Cream Cheese Frosting image

This gingerbread layer cake with cinnamon cream cheese frosting is simply perfect for Christmas celebrations.

Provided by Lucy Parissi | Supergolden Bakes

Categories     Cake

Time 40m

Number Of Ingredients 20

350 g (2 ¾) cups plain flour ((all purpose flour))
330 g (1 ⅔) cups dark brown sugar
2 tsp ground ginger
2 tsp ground cinnamon
1 tsp ground cloves
1 tbsp baking powder
1 tsp bicarbonate of soda ((baking soda))
½ tsp salt
200 g (¾ cup + 1 heaped tbsp) unsalted butter (cubed)
3 large eggs (lightly beaten)
2 tbsp treacle ((molasses) optional)
1 orange zest only
200 ml (¾ cup + 2 tbsp) whole milk
1 tbsp fresh orange or lemon juice
1 tsp vanilla extract
3 tbsp crystallised ginger (very finely diced (optional))
300 g | 1 ⅓ cups full-fat cream cheese
½ tbsp ground cinnamon (or vanilla paste)
480 ml (2 cups) double cream ((heavy cream) whipped to soft peaks)
250 g (2 cups) icing sugar ((powdered sugar))

Steps:

  • Preheat the oven to 180C (350F). Grease and line three 20cm | 8in layers cake tins - or spray with cake release. You can also use three 15cm | 6in cake tins - your cake layers will be taller.
  • Sift all the dry ingredients and add them to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to combine.
  • Add the cubed butter and mix for a couple of minutes until the mixture resembles breadcrumbs / sand.
  • Add the eggs, one by one, mixing well after each addition. Mix in the treacle.
  • Add the milk, orange or lemon juice, vanilla extract and zest and beat together. Stop and scrape the bottom and sides of the mixing bowl. Continue mixing for a couple of minutes until batter is smooth.
  • Fold the chopped ginger into the batter and divide between the prepared cake tins.
  • Bake for 20-25 minutes until a skewer inserted in the centre comes out clean. Cool completely before frosting.

Nutrition Facts : Calories 686 kcal, Carbohydrate 67 g, Protein 9 g, Fat 44 g, SaturatedFat 26 g, Cholesterol 182 mg, Sodium 521 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving

GINGERBREAD SHEET CAKE WITH CINNAMON FROSTING (GLUTEN FREE)



Gingerbread Sheet Cake with Cinnamon Frosting (Gluten Free) image

This simple gingerbread sheet cake is topped with a delicious cinnamon frosting - a match made in heaven. The perfect Christmas dessert that couldn't be easier to make.

Provided by Kat | The Loopy Whisk

Categories     Dessert

Time 58m

Number Of Ingredients 19

1 2/3 sticks (188 g) unsalted butter, softened
1 cup (200 g) light muscovado sugar
3 medium eggs, room temperature
1/4 cup (75 g) molasses
1 1/2 cups (180 g) plain gluten free flour blend
1/4 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 - 3 tsp ground cinnamon
1 1/2 tsp ground ginger
1 tsp ground allspice
1/4 tsp ground cloves
1/2 cup (120 mL) milk, room temperature
2 1/2 sticks (285 g) unsalted butter, softened
1 1/2 cups (185 g) powdered/icing sugar, sifted
2 tsp ground cinnamon
1/2 cup (120 mL) heavy/double cream
sprinkles (for decoration)

Steps:

  • Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) square baking tin with baking/greaseproof paper.If you want to make a thinner and larger sheet cake, you can use a larger baking tin - but you might have to adjust the baking time slightly.
  • In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter and sugar together until pale and fluffy.
  • Add the eggs, one at a time, and beat well after each addition.
  • Add the molasses and mix well until fully incorporated.
  • Sift together the gluten free flour blend, xanthan gum, baking powder, baking soda, salt and spices. Add them to the mixer and beat well until you get a smooth batter.
  • Add the milk and mix until you get a smooth cake batter with no clumps.
  • Transfer the cake batter into the lined baking tin and smooth out the top. Bake in the pre-heated oven at 355 ºF (180 ºC) for 36 - 38 minutes, or until an inserted toothpick comes out clean.
  • Allow to cool.
  • In a the bowl of stand mixer fitted with the paddle attachment (or using a hand mixer with the double beater attachments), cream the butter until pale - about 2 minutes.
  • Add the powdered sugar to the butter and beat for about 5 minutes, until pale and fluffy. Add the cinnamon and mix until it's evenly distributed.
  • While the mixer is running on slow speed, slowly drizzle in the heavy cream. Once completely incorporated, increase the mixing speed to high for about 1 minute.
  • Once the cake is cool, frost it with the cinnamon buttercream frosting. Create swirls in the frosting using the back of the spoon or an offset spatula.
  • Decorate with sprinkles of choice.
  • Enjoy!
  • The gingerbread sheet cake keeps well in a closed container in a cool dry place for 2 - 3 days.

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 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.

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

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