Gingerbread Cake Recipes

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FAVORITE OLD FASHIONED GINGERBREAD

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



Favorite Old Fashioned Gingerbread image

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

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

GINGERBREAD CAKE

Make and share this Gingerbread Cake recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 12



Gingerbread Cake image

Steps:

  • Beat brown sugar, butter or margarine, and orange rind until smooth, using an electric mixer.
  • Beat in egg and egg white, beating well after each addition.
  • Add applesauce, molasses and ginger; mixing until smooth.
  • Combine flour, baking soda, baking powder and salt. Gradually add to sugar mixture; beating 2 to 3 minutes.
  • Bake in 8-inch square cake pan at 350° for 40 minutes or until toothpick inserted in centre comes out clean.
  • Serve warm or cold.

Nutrition Facts : Calories 196.8, Fat 4.5, SaturatedFat 2.6, Cholesterol 25.7, Sodium 290.6, Carbohydrate 37.6, Fiber 0.6, Sugar 16.8, Protein 2.4

1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
1 freshly grated orange zest
1 large egg
1 large egg white
1 cup applesauce
1/2 cup molasses
1/4 cup gingerroot, grated
1 1/2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

GINGERBREAD/GINGERBREAD CAKE

This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.

Provided by Satisfied Kris

Categories     Breads

Time 1h5m

Yield 9 serving(s)

Number Of Ingredients 13



Gingerbread/Gingerbread Cake image

Steps:

  • Preheat oven to 350°.
  • Grease and flour an 8" square pan (or use Pam).
  • The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
  • When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
  • Once everything is mixed in, pour the batter into the prepared pan.
  • Bake at 350°. Check for doneness by inserting a toothpick in the middle.
  • When it comes out clean, it's done.

1/2 cup shortening
1/3 cup sugar
2/3 cup molasses
2 large eggs
1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)

MARY BERRY'S GINGERBREAD CAKE

Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!

Provided by puddingnpie

Time 1h30m

Yield Serves 15

Number Of Ingredients 0



Mary Berry's Gingerbread Cake image

Steps:

  • This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
  • Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
  • In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
  • Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
  • Pour into the prepared tin(s).
  • Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
  • This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!

GINGERBREAD

My grandmother first used this recipe for gingerbread over 100 years ago. I remember that the kitchen smelled like heaven when Grandmother baked her gingerbread. The only thing better was when she took it out of the oven and served it with a generous topping of fresh whipped cream! -Ellouise Halstead, Union Grove, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 10



Gingerbread image

Steps:

  • Combine egg, sugar, molasses, butter and water; mix well. In a large bowl, stir together flour, baking soda, ginger and salt; add molasses mixture. Beat until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° until cake tests done, 20-25 minutes. Cut into squares; serve warm with whipped cream.

Nutrition Facts : Calories 232 calories, Fat 7g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 350mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

1 large egg, room temperature, beaten
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter, melted
2/3 cup cold water
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream

GINGERBREAD CAKE

Provided by Bon Appétit Test Kitchen

Categories     Cake     Milk/Cream     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Lemon     Winter     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 20



Gingerbread Cake image

Steps:

  • For cake:
  • Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
  • Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
  • For topping:
  • Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Cake:
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
1/2 cup (packed) light brown sugar
1/2 cup mild-flavored (light) molasses
1 large egg, beaten to blend
2 teaspoons grated peeled ginger
Topping:
1 cup chilled heavy cream
1 tablespoon powdered sugar
1/4 cup store-bought lemon curd
Finely grated lemon zest
Special Equipment
An 8" square metal cake pan

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