Classic Gingerbread Cake Recipes

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OLD FASHIONED GINGERBREAD CAKE



Old Fashioned Gingerbread Cake image

This is the easiest gingerbread cake you'll ever make and the best tasting too. The texture is excellent. A family favourite.

Provided by Crosby's Molasses

Time 1h10m

Number Of Ingredients 15

2 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ cup soft butter
¾ cup Crosby's Fancy Molasses
1 egg
1 cup boiling water
1/2 cup butter
1/2 cup lightly packed brown sugar
3 Tbsp. Crosby's Fancy Molasses
1 cup plus 3 Tbsp. 35% cream (whipping cream)
1 tsp. pure vanilla

Steps:

  • Preheat oven to 350 F
  • Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
  • Sift together dry ingredients in a large bowl.
  • Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
  • Add the boiling water.
  • Beat for another two minutes and turn into prepared pan.
  • Bake 50-55 minutes, or until cake springs back when lightly touched.

CLASSIC GINGERBREAD CUTOUTS



Classic Gingerbread Cutouts image

These cookies are so versatile! They are delicious, naturally low-fat, and even make terrific Christmas ornaments that keep for years. Royal Icing is best for decoration. CAUTION: These cookies have a way of disappearing!

Provided by BRANDI9

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 14

½ cup butter, softened
½ cup brown sugar
⅔ cup molasses
2 eggs
4 cups all-purpose flour, divided
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground allspice
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1 pound confectioners' sugar
½ teaspoon cream of tartar
3 egg whites

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture. Gradually stir in the remaining flour by hand to form a stiff dough.
  • Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters. Place cookies 1 inch apart onto ungreased cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
  • In a medium bowl, sift together confectioners' sugar and cream of tartar. Blend in egg whites. Using an electric mixer on high speed, beat for about 5 minutes, or until mixture is thick and stiff. Keep covered with a moist cloth until ready to frost cookies.

Nutrition Facts : Calories 153.2 calories, Carbohydrate 29.8 g, Cholesterol 17.1 mg, Fat 3 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 79.8 mg, Sugar 17.8 g

MARY BERRY'S GINGERBREAD CAKE



Mary Berry's Gingerbread Cake image

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

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!

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