Gingerbreadgingerbreadcake Recipes

GINGERBREAD/GINGERBREAD CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour an 8" square pan (or use Pam).
• The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
• When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
• Once everything is mixed in, pour the batter into the prepared pan.
• Bake at 350°. Check for doneness by inserting a toothpick in the middle.
• When it comes out clean, it's done.

3-GINGER GINGERBREAD CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring beer and molasses to boil in a heavy medium-size non-reactive saucepan over high heat. Remove from heat and add baking soda. Let it stand about 1 hour until cool.
• Whisk flour and next 6 ingredients in a large bowl until blended. Whisk eggs and both sugars in another bowl until blended. Whisk in oil, then stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in fresh ginger.
• Divide mixture evenly between the 3 cake pans and level tops. Bake until tester inserted into center of cakes comes out clean, about 25 minutes. Cool cakes in pans for 14 minutes, then invert onto cooling racks and allow to cool completely. (Cakes can be made 1 day ahead of serving, wrapped securely. Or wrap tightly in plastic wrap, then put into plastic zip-top bags and cool until ready to use.).
• For frosting:.
• Use electric mixer to beat cream cheese, butter, and orange peel in a large bowl until fluffy. Gradually beat in powdered sugar. Chill 30 minutes before frosting cake. Decorate with candied ginger arranged in a circle at top edge of cake.

GINGERBREAD CAKES

Steps:

• Preheat oven to 350 degrees. Cut two 9-inch squares of parchment paper to line the bottoms of two 9-inch square baking pans. Butter pans; line with squares of parchment. Butter linings and then flour pans, tapping out excess. Set pans aside.
• Stir together baking soda and boiling water; set aside. Whisk flour, spices, salt, and baking powder in a medium bowl.
• Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, about 4 minutes. Mix in the molasses and eggs, scraping down sides of bowl, until creamy, about 4 minutes. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of the baking-soda mixture; mix until flour is incorporated. Raise speed to high; mix until all ingredients are well combined, about 15 seconds. Stir batter several times with a rubber spatula, scraping the bottom of bowl.
• Divide batter between prepared pans. Bake until a cake tester inserted into centers comes out clean, about 40 minutes (do not open oven door during baking). Let cool in pans on wire racks for 20 minutes. Run a thin knife around sides of cakes to loosen; unmold. Peel off parchment. Let cool completely on racks.