Best Gingerbread With Lemon Sauce And Whipped Cream Recipes
OLD-FASHIONED GINGERBREAD CAKE
This Old-Fashioned Gingerbread Cake has been a staple on Christmas dessert tables for generations!
Provided by Blair Lonergan
Categories Dessert
Time 1h7m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside.
- In a small saucepan, combine the butter and milk. Heat over medium-high, just until the butter is melted and bubbles form around the edges of the pan. Whisk in the brown sugar until dissolved. Remove from the heat and cool.
- In a large bowl, sift together flour, baking soda, baking powder, ginger, cinnamon, cloves and salt.
- Stir the egg into the cooled butter mixture.
- Make a well in the center of the dry ingredients and pour in the butter mixture. Stir just until a smooth batter forms, being careful not to over-mix.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 25-30 minutes. Cool completely on a wire rack before slicing and serving.
- Dust cooled cake with powdered sugar and serve with whipped cream, if desired.
Nutrition Facts : ServingSize 1 slice, Calories 258.7 kcal, Carbohydrate 37.7 g, Protein 3.6 g, Fat 11.2 g, SaturatedFat 6.9 g, Cholesterol 49.8 mg, Sodium 299.7 mg, Fiber 0.9 g, Sugar 22.4 g, UnsaturatedFat 3.4 g
CRAZY GINGERBREAD (WITH LEMON SAUCE)
This is one of my mom's old favorites, and I've made it many times too. It's similar to "Crazy Cake" which is chocolate but follows the same procedure. These recipes were popular in the 70's (in my neighborhood, anyway!). (I'm posting the Lemon Sauce recipe separately to keep those ingredients separate from the cake ingredients.)
Provided by TapestryThreads
Categories Dessert
Time 40m
Yield 1 cake, 9 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375º.
- In an ungreased 8x8 inch pan, stir together all dry ingredients.
- With a spoon, make three "wells" in the dry ingredients. In one "well" put the vinegar, in another the oil, and in the third the vanilla.
- Mix the water and molasses in a separate bowl. Pour over the dry ingredients and mix quickly with a fork. Mix until lumps are gone, but do not beat.
- Bake at 375º for about 30 minutes.
- Cut and serve from baking pan, with lemon sauce, applesauce, or whipped cream.
- See my recipe for "Lemon Sauce" at this site. The contrasting lemon flavor and moistness added by the sauce is what adds the finishing touch to this cake, making it suitable for a company dessert!
Nutrition Facts : Calories 260.3, Fat 9.3, SaturatedFat 1.2, Sodium 209.4, Carbohydrate 42, Fiber 0.8, Sugar 22, Protein 2.5
BEST-EVER GINGERBREAD
This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book.
Provided by superbuna
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350°.
- In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
- Stir in the oil, then the molasses, mixing well.
- Mix soda with boiling water and immediately stir into the mixture.
- Gradually blend in the flour, to prevent lumping.
- Then mix in eggs.
- Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.
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