Christmas Gingerbread Cake With Maple Whipped Cream Recipes

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking powder, cinnamon, baking soda, ginger and salt; gradually beat into milk mixture., Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, cinnamon and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate; spread with 1 cup of the whipped cream. Sprinkle with 1/4 cup pecans. Repeat layers. Top with remaining cake layer, whipped cream and nuts.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
• Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
• Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
• Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-by-8-by-2-inch baking pan. Sift flour, baking soda and baking powder into a large mixing bowl. Blend in spices and salt with a wire whisk.
• In a small pan, bring 1 cup water to a boil. Melt 1/2 cup butter in it, then whisk water into flour mixture. Beat eggs and add to mixture, along with molasses. Whisk until well blended. Pour into pan.
• Bake for 35 to 45 minutes or until a skewer plunged into center comes out with no trace of raw batter. Interior will be moist. Serve warm with freshly whipped cream.

Steps:

• Make cake:
• Position rack in center of oven and preheat to 350°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
• Using electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs 1 at a time. Gradually beat in molasses, then 1 cup boiling water. Mix in grated orange peel. Gradually mix in dry ingredients.
• Transfer batter to prepared pan. Bake until tester inserted into center of cake comes out clean, about 1 hour. Transfer pan to rack and cool 15 minutes. Run knife around pan sides. Turn cake out onto rack; peel off paper. Cool.
• Make filling and frosting:
• Beat cream and maple syrup in large bowl until stiff peaks form.
• Cut cake horizontally into 3 equal layers. Transfer 1 cake layer, cut side up, to platter. Spread 1 1/2 cups whipped cream mixture over. Repeat layering with 1 cake layer and 1 1/2 cups whipped cream mixture. Top with remaining cake layer, cut side down. Spread remaining whipped cream over top and sides of cake. Sprinkle crystallized ginger atop cake around edge. Garnish with orange peel strips. Cover with cake dome; chill at least 1 hour and up to 6 hours.