Gingerbread Cakes With Eggnog Creme Anglaise Spiced Carame Recipes

EASY SPICED GINGERBREAD CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Lightly grease and line an 8-inch cake pan with baking or parchment paper.
• In a large mixing bowl, cream the butter and sugars for a few minutes until pale and creamy. Add vanilla and egg and beat again, scraping down the sides, until combined. Add molasses and mix on low until combined.
• In a separate mixing bowl, sift your flour, baking soda, baking powder, ginger, cinnamon, nutmeg and cloves. Add your dry ingredients to your butter mixture and mix on low speed. Slowly pour in your milk.
• Once the mixture is combined, pour your cake batter into prepared pan and bake for 30-35 minutes or until a skewer inserted into the centre comes out clean. Leave to cool for 15 minutes before turning out onto a wire rack to cool completely.
• To make your chocolate ginger cookie crumbs, line a cookie or oven tray with baking or parchment paper. Add your plain flour, cornflour, sugar, cinnamon, ginger and cocoa powder to a mixing bowl. Melt your butter, then add to your flour mixture and stir until lumpy crumbs form. Spread out onto prepared tray and bake for 10-12 minutes. Leave to cool completely.
• To make your caramel frosting, beat your butter until creamy, then sift in the icing sugar, one cup at a time. Then add your caramel sauce and beat until a fluffy frosting forms. If it's too thick, you could add a tablespoon of milk, or too thin, an extra tablespoon of sugar. Frost the top of your cake, then generously sprinkle over your chocolate ginger crumbs.

MOIST GINGERBREAD SPICE SNACK CAKE

Steps:

• Adjust the oven rack to the lower third position and preheat oven to 350°F (177°C). Grease a 9-inch springform pan. Set aside.
• In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, and salt together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Avoid overmixing. Batter will be thin. Whisk out any big lumps.
• Pour batter into prepared pan. Bake for around 35 minutes or until the cake is baked through. All ovens are different and your cake could take a little more or less time. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean with only a couple moist (not wet) crumbs, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
• In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain- about 2 minutes. Add confectioners' sugar, milk, and vanilla extract. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the frosting is creamy. Taste. Add a pinch of salt if frosting is too sweet. Spread on top of cake. Spread around the sides if you have extra frosting.
• Slice, serve, enjoy! Leftover frosted cake keeps well covered tightly in the refrigerator for up to 5 days. The flavor gets even better after a day or two.

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE

Steps:

• For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
• Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
• Add half of flour mixture to milk mixture. Mix well.
• Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
• On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
• Line a plate with paper towels; set aside.
• Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
• Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
• For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
• Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
• Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
• Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
• Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
• In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
• In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
• Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
• For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
• Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME

Steps:

• Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
• Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
• Place egg yolks and salt in a bowl and whisk until blended. Set aside.
• Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
• Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
• Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
• Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
• Make Spiced Caramel Sauce.
• Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
• Bring to a boil over med high heat. Stirring to dissolve sugar.
• Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
• Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
• Cool pour into container and refrigerate can be warmed before serving.
• Gingerbread Cakes.
• Preheat oven to 350 degrees.
• Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
• Sift Flour, spices, baking soda and salt together in a bowl and set aside.
• Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
• Dice dates into pieces and coat with 2 tablespoons of flour set aside.
• In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
• Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
• 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
• Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.