Gingerbread Cake With Caramelized Pineapple And Rum Cream Recipes

OLD FASHIONED GINGERBREAD CAKE

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.

GINGERBREAD CAKE WITH CARAMELIZED PINEAPPLE AND RUM CREAM

Steps:

• Prepare gingerbread cake: Preheat oven to 350 degrees F. Grease 10-cup fluted baking pan (such as a bundt); dust with flour.
• In medium bowl, combine flour, ginger, baking soda, cinnamon, allspice, nutmeg, salt, cloves, and pepper; set aside.
• In large bowl, with mixer at high speed, beat butter, granulated sugar, and vanilla 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition.
• In 4-cup glass measuring cup or bowl, stir molasses with 1 cup very hot water. Reduce mixer speed to low; add flour mixture alternately with molasses mixture, occasionally scraping bowl with rubber spatula.
• Pour batter into prepared pan. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire tack 20 minutes. Loosen cake from pan. Invert cake onto rack; cool completely.
• Prepare caramelized pineapple: Cut crown and stem ends from pineapple; cut off rind. Slice pineapple lengthwise into quarters. Remove core from each quarter. Cut each quarter crosswise into 1-inch slices.
• In nonstick 12-inch skillet, heat brown sugar with butter over medium heat until melted, stirring to combine. Add pineapple to skillet; arrange in single layer. Cook pineapple 15 minutes, turning pieces over once.
• Prepare rum cream: In medium bowl, with mixer at high speed, beat cream until soft peaks form. Add confectioners' sugar and rum and beat just until stiff peaks form.
• Sprinkle cake with confectioners' sugar. Serve cake with Caramelized Pineapple and Rum Cream.
• Nutritional Information given is for one serving cake without garnish.
• One serving cake with pineapple and cream: About 540 calories, 5 g protein, 80 g carbohydrate, 23 g total fat (14 g saturated), 2 g fiber, 101 mg cholesterol, 380 mg sodium

PINEAPPLE UPSIDE-DOWN GINGERBREAD CAKE

Steps:

• For topping:
• Preheat oven to 350°F. Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
• For cake:
• Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

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.

GINGERBREAD CAKE WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 350*F.
• Grease and flour a 10 inch bundt pan.
• Combine the flour, soda, 1 tsp cinnamon, ginger, allspice, cloves and salt in a bowl and mix well.
• Combine the pear puree and buttermilk in a bowl and mix well.
• Beat the butter and brown sugar in a mixing bowl until creamy, scraping the bowl occasionally.
• Add the molasses and beat until blended.
• Add the eggs, one at a time, beating well after each addition; the batter will appear curdled.
• Add the flour alternately with the pear mixture, beating well after each addition and scraping the sides of the bowl frequently to make sure all the ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake for 40 to 50 minutes or untila wooden pick inserted in the center comes out clean and the cake begins to pull away from the side of the pan.
• Cool in the pan for 10 minutes.
• Remove to a wire rack.
• Serve warm or at room temperature.
• Beat the whipping cream, sugar, vanilla and 1/2 tsp cinnamon in a mixing bowl until soft peaks form.
• Slice the cake and arranges on individual dessert plates, topped with the whipped cream and caramelized pears.
• For the pears: Heat the butter in a large heavy skillet until sizzling.
• Add the pears and toss to coat.
• Sprinkle with the sugar and stir.
• Cook for 10 minutes until the pears are caramelized and tender, stirring gently.
• Remove and let stand until room temperature.