GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
GINGER CAKE WITH CARAMEL FROSTING
This moist treacle sponge will keep without the frosting for up to a week wrapped in foil and, if anything, will improve with time
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h25m
Yield Cuts into 12 slices
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
- Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
- Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.
Nutrition Facts : Calories 527 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 45 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1 milligram of sodium
GINGERBREAD CAKE WITH CARAMEL BISCUIT ICING
This sumptuous Christmas bake is covered in a decadent icing, finished with gingerbread biscuits and dusted with desiccated coconut 'snow'
Provided by Cassie Best
Time 1h50m
Number Of Ingredients 22
Steps:
- Measure the milk and treacle into a saucepan (grease the measuring spoon with a little oil first and the treacle will easily slide off). Bring to a gentle simmer and stir until combined, then set aside to cool. Meanwhile, grease 3 x 20cm loose-bottomed cake tins with a little oil and line the bases with baking parchment (if you don't have enough cake tins, see tip). If the tins are any shallower than 4cm, line the sides with a deep collar too. Heat oven to 180C/160C fan/gas 4.
- Measure the flour, baking powder, bicarbonate of soda, sugar and spices into a large bowl, then add ½ tsp fine salt. Mix the dry ingredients together with a large whisk; if there are any large lumps of sugar, squeeze these through your fingers until you have an even, sandy-textured mixture.
- In a jug, whisk the oil, buttermilk, eggs, rum and vanilla. Add the milk and treacle mixture, and mix well. Pour the wet ingredients into the dry, and whisk into a smooth batter. Divide between the tins and bake for 25-30 mins until a skewer inserted into the centre of the cakes comes out clean. You may have to swap the cakes over to cook evenly, but don't do this until they've had at least 20 mins cooking. Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months - the texture and flavour will be all the better for it.
- To make the icing, put the butter and half the icing sugar in a large bowl. Mash together roughly with a spatula, then whizz with an electric hand whisk until smooth. Add the remaining icing sugar, the cream cheese, vanilla bean extract and biscuit spread. Mix again until smooth and evenly mixed. Transfer half the icing to another bowl and set aside. Use the remaining icing to stack the cakes and cover the entire outside in a thin layer - don't worry about making the cake look too neat at this stage, as any crumbs trapped in the icing will be covered in the final coat. Chill the cake for 30 mins and the remaining icing for 20 mins (remove the icing from the fridge 10 mins before the cake to soften a little).
- When the icing on the cake is firm, remove it from the fridge and use the remaining icing to cover the cake. Smooth the sides using a palette knife, but leave peaks and dips on top for your snow scene. Top the cake generously with desiccated coconut, a dusting of sieved icing sugar and some edible glitter, if you like, then decorate the top and sides with gingerbread shapes (see tip). If you're not eating the cake within a few hours, store it in the fridge, but bring back to room temperature before serving. Wlll keep for 2 days.
Nutrition Facts : Calories 626 calories, Fat 35 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 54 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
CARAMEL CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
- Cream white sugar, 1 1/2 cups butter, and eggs together in a bowl. Beat well.
- Combine flour, baking powder, and 1/4 teaspoon salt. Add to the sugar mixture alternately with milk. Add vanilla extract. Beat until batter makes ribbons when falling from the whisk or beater. Divide batter among the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool layers on a rack before icing, at least 1 hour.
- Combine brown sugar, 1 cup butter, and 1/4 teaspoon salt in a saucepan over medium heat. Stir until brown sugar is dissolved, about 3 minutes. Add evaporated milk and continue stirring. Bring to a gentle boil and let bubble for about 4 minutes, stirring constantly to avoid sticking. Remove from heat and allow to cool, about 5 minutes.
- Mix confectioners' sugar and vanilla extract into the butter-milk mixture using an electric mixer until icing caramelizes and thickens to the desired consistency.
- Spread icing onto the cooled cake layers. Stack layers; ice top and sides.
Nutrition Facts : Calories 1019.4 calories, Carbohydrate 154.5 g, Cholesterol 185.8 mg, Fat 42.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 26.1 g, Sodium 455.4 mg, Sugar 125.7 g
SPICE CAKE WITH DULCE DE LECHE FROSTING
Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 24
Steps:
- Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
- Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
- In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
- Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.
Nutrition Facts : Calories 720, Carbohydrate 104 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 80 g, TransFat 1 g
CARAMEL FROSTING
Creamy caramel frosting puts the crowning touch on spiced cupcakes and other scrumptious flavors. Our Test Kitchen's recipe is rich with spreadable goodness.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/3 cups.
Number Of Ingredients 5
Steps:
- In a small heavy saucepan, combine the brown sugar, butter, milk and salt. Cook and stir over low heat until sugar is dissolved. , Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center and syrup turns amber in color. Transfer to a small bowl; cool to room temperature., Gradually beat in confectioners' sugar until frosting achieves spreading consistency.
Nutrition Facts : Calories 118 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.
CARAMEL FROSTING I
I have had this recipe for over 30 years. Cream may be substituted for the milk for added richness.
Provided by MaryKaye
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
- Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 19.2 g, Cholesterol 5.4 mg, Fat 2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 17.9 mg, Sugar 18.9 g
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
Steps:
- Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
BLONDE BROWNIES WITH BROWN SUGAR FROSTING
Rich brown sugar frosting slathered on rich vanilla bars - yum.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 36
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.
- Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.
- In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 80 mg, Sugar 19 g, TransFat 0 g
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