Best Raisin Gingerbread Loaf With Ginger Icing Recipes

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RAISIN GINGERBREAD LOAF WITH GINGER ICING



Raisin Gingerbread Loaf With Ginger Icing image

Make and share this Raisin Gingerbread Loaf With Ginger Icing recipe from Food.com.

Provided by Chelle_N

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2/3 cup dark brown sugar, firmly packed
2/3 cup molasses
2/3 cup boiling water
1/4 cup unsalted butter, at room temp,cut into chunks
1 teaspoon baking soda
1 extra large egg, well beaten
1/2 cup dark raisin
1 1/2 cups all-purpose flour, sifted
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup finely chopped candied ginger
1/4 cup unsalted butter, room temp
1/4 lb cream cheese, room temp
1 1/2 cups powdered sugar, sifted
1 teaspoon vanilla
1/2 cup finely chopped candied ginger

Steps:

  • Preheat oven 350, butter and flour 9 in sq baking pan.
  • To make gingerbread, in a large bowl, combine the brown sugar, molasses, boiling water and butter.
  • Blend by hand or electric mixer set on low.
  • While the mixture is still hot, add the baking soda, egg and raisins.
  • In a small bowl.
  • re sift the flour with the cinnamon, ginger and cloves.
  • Stir into the molasses mixture.
  • Add the candied ginger and mix well without incorporating too many bubbles.
  • Pour the batter into the prepared pan.
  • Bake until a toothpick inserted in the center comes out clean, 35-40 minutes.
  • Cool completely.
  • To make icing, in a small bowl, beat together the butter and cream cheese until smooth.
  • Add then the sugar and beat until smooth.
  • Mix in the vanilla and candied ginger.
  • Chill briefly before frosting the gingerbread.

Nutrition Facts : Calories 514.9, Fat 17.5, SaturatedFat 10.7, Cholesterol 76.8, Sodium 230.9, Carbohydrate 87.1, Fiber 1.1, Sugar 60.9, Protein 4.8

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.

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

RAISIN GINGER BREADS



Raisin Ginger Breads image

Categories     Bread     Dairy     Ginger     Bake     Raisin     Winter     Molasses     Gourmet

Yield Makes 5 small loaves

Number Of Ingredients 11

3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 tablespoon ground ginger
2 teaspoons cinnamon
1 1/2 sticks (3/4 cup) unsalted butter, softened
3/4 cup firmly pack dark brown sugar
3 large eggs
1 cup sour cream
3/4 cup dark molasses
2 cups raisins

Steps:

  • Into a bowl sift together the flour, the baking soda, the salt, the ginger, and the cinnamon. In a large bowl with an electric mixer cream the butter with the brown sugar and beat in the eggs, 1 at a time. In a small bowl whisk together the sour cream and the molasses. Add the flour mixture to the butter mixture alternately with the molasses mixture, beginning and ending with the flour mixture and beating the batter after each addition until it is just combined, and stir in the raisins. Divide the batter among 5 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake the breads in the middle of a preheated 350°F. oven for 35 to 40 minutes, or until a tester comes out clean. Remove the breads from the pans and let them cool, right sides up, on a rack. The breads keep, wrapped well in plastic wrap and foil, chilled for 1 week or frozen for 1 month.

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