GINGERBREAD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.
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
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
GINGERBREAD SPOON CAKE (SLOW COOKER)
Make and share this Gingerbread Spoon Cake (Slow Cooker) recipe from Food.com.
Provided by SuzV2796
Categories Dessert
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 4 quart slow cooker with nonstick cooking spray.
- In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
- In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
- Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.
Nutrition Facts : Calories 504.1, Fat 26.2, SaturatedFat 13.8, Cholesterol 51.4, Sodium 479.5, Carbohydrate 66.6, Fiber 1.2, Sugar 49.4, Protein 3.2
GINGERBREAD SPOON CAKE
Holidays are coming and the taste and aroma of Gingerbread is part of it! I made this last year..it is really good. My Slow Cooker is going steady during this time of year and this is one item that will be made again around Holiday time, for my family. "A warm pudding like cake dessert made in the slow cooker! You're family will love it and your dinner guests won't believe you made it in a slow cooker." I do not have the original author of this recipe, but I have to say thank you! The author's quote is above!
Provided by Susan Cutler @suak
Categories Cakes
Number Of Ingredients 10
Steps:
- Spray a 4 quart slow cooker with nonstick cooking spray.
- In a medium mixing bowl, stir together the gingerbread mix, half and half, cinnamon and ginger and raisins until moistened. The batter will be very thick. Spread the batter evenly over the bottom of the slow cooker.
- In a medium saucepan over medium high heat, stir together the water, brown sugar, butter and vanilla. Bring mixture to a boil and carefully pour over the batter in the slow cooker.
- Set the slow cooker on the high heat setting and cover. Cook for 2 hours (the center will still appear very moist and a pudding like consistency). Remove the liner from the slow cooker or just turn the cooker off and allow to stand, uncovered, for an additional 45 minutes. Cake will be slightly cooled. Serve a spoon full of warm cake and pudding like center in a beautiful dessert bowl and top with a scoop of vanilla bean ice cream or whipped cream and sprinkle of chopped candied ginger.
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