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
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.
BLACK PLANTATION GINGERBREAD--LOW SUGAR
This is a personal favorite of mine that I made during Christmas. This bread turns black from the molasses, coffee and cocoa that are added. It almost looks like a chocolate bread! I honestly don't remember where I got this Southern recipe. This makes one 9" x 5" standard loaf and a small bundt 8" X 3" deep or 2 small bundt or 2 standard loaves or 1 standard bundt. I made the bundt style for gifts. Although it has molasses, most of the standard white sugars are replaced with Splenda. Swerve or other replacements can be used. I hope you enjoy it!
Provided by Suzy MacFarland @I_Fortuna
Categories Cakes
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees. Toast pecans on a baking sheet (about 10 minutes until fragrant) Cut the cherries in half. Grease baking pans. I use Pam or butter. Mix water, Splenda, and butter in a small saucepan and heat until the butter and sweetener are mixed well. Add the buttermilk and instant coffee to the warm mixture, stir well. Let cool. Mix eggs and molasses together along with extracts and add the other liquids. Mix the dry ingredients. Add the wet ingredients to the dry. Mix well but do not overmix. Fold in cooled pecans and cherries. The mixture should be very wet and just a bit thicker than a cake batter. Add more water or buttermilk if necessary. Fill the pans about 2/3 full. Bake for one hour or until the center when poked comes out clean. Sprinkle with Swerve powdered sweetener or powdered sugar while bread is still barely warm. Let cool. Remove from pan(s). Allow to cool completely before cutting. Enjoy!
- Note: If using a stand mixer, be careful not to overmix. Overmixing will cause the gluten to become like glue and make this bread tough. Only mix it enough to incorporate all the ingredients and fold in the cherries and pecan gently.
- This bread comes out more like a cake in texture so it must be completely cooled before cutting. I use my metal meat thermometer to test the bread or cake center. In the past, broom straws were commonly used. I sincerely hope you enjoy this old Southern favorite!
GINGERBREAD LOAF
Enjoy this old-fashioned ginger loaf recipe originally from Holland. This moist spicy bread smells delicious while it's baking...and slices are wonderful spread with cream cheese. The recipe makes two big loaves, so we have one to eat and one to freeze for later...or to give away. -Martina Biemond, Rosedale, British Columbia
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5-in. loaf pans. , Bake at 325° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 154 calories, Fat 2g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 102mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
PLANTAIN GINGERBREAD
Different from the other Plantain Gingerbread on the site in the addition of nutmeg. From liberianforum.com. Times and servings are estimates as I have yet to try this recipe
Provided by under12parsecs
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Mix the sugar and water in a sauce pan over moderate heat, stirring until the sugar is dissolved. Bring to a boil. Peel plantain and add to the boiling sugar syrup. Add the plantain and cook for about 5 minutes. Remove the plantain and drain. Butter a 9-inch square cake pan heavily. Spread the plantain slices evenly over the bottom.
- Sift together the flour, salt, baking soda, ginger, cinnamon, cloves, and nutmeg.
- Place the butter and molasses in a sauce pan over moderate heat and bring to a boil. Remove from the heat. Combine this heated mixture and the boiling water and stir. Gradually add the sifted dry ingredients, stirring, and then beat vigorously. Pour the batter over the sliced plantain. Bake at 350 degrees F for about 50 minutes, or until the cake tests done. Let the pan stand for 5 minutes on a rack, then loosen with a spatula and turn the cake upside down on a serving plate. Cut into squares. The cake is topped with shipped cream. Serve warm or cooled.
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