Great Grandmas Ginger Cake Recipes
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE
The rich molasses and spice flavor of this old-time dessert is complemented with a buttery caramel sauce.-Joy Sparks, Muskegon, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 497 calories, Fat 17g fat (11g saturated fat), Cholesterol 67mg cholesterol, Sodium 353mg sodium, Carbohydrate 83g carbohydrate (51g sugars, Fiber 1g fiber), Protein 4g protein.
GRANDMOTHER'S SOFT GINGERBREAD CAKE
Of all the sublime dishes that chef Nancy Oakes prepared during the 1997 Workshop, it is her warm gingerbread cake that has entrenched itself at Cakebread Cellars. The San Francisco chef says that the basic recipe is her grandmother's, although Chef Oakes sometimes dresses it up with a ginger syrup. Brian serves it often in the fall, sometimes with a scoop of honey ice cream or just a dollop of softly whipped cream. As dark as milk chocolate, this fabulous cake is moist, spicy, and not overly sweet. Don't worry if it sinks a bit in the center as it cools. Once it is cut, no one will notice.
Yield serves 12 to 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F. Butter and lightly flour a 9-inch-round springform baking pan.
- In a bowl, whisk together the flour, soda, salt, cloves, ginger, and cinnamon.
- In a mixing bowl with electric beaters or by hand with a whisk, beat together the sugar, molasses, oil, and eggs until well blended and smooth, 1 to 2 minutes. Add the dry ingredients and mix just until blended, scraping the bowl once or twice. Add the boiling water and beat just until smooth. Don't overmix or the cake will be tough. The batter will be thin.
- Pour the batter into the prepared pan and place on a baking sheet to catch any drips. Bake in the center of the oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool on a rack for at least 15 minutes before removing the pan sides.
- For the whipped cream In a mixing bowl with electric beaters or by hand with a whisk, whip together the cream, sugar, and vanilla to soft peaks.
- To serve, cut the cake into 12 to 16 wedges. Transfer to dessert plates and put a dollop of whipped cream and a few sprinkles of nutmeg on top.
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