Lauras Gingerbread Recipes
OLD FASHIONED GINGERBREAD CAKE
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
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.
LAURA'S GINGERBREAD
Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way!
Provided by SharleneW
Categories Dessert
Time 55m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease an 9 x 13 inch baking pan.
- Blend sugar and shortening in a small bowl; stir in the molasses.
- Measure 1 cup of boiling water in a 2-cup measuring cup.
- Add the baking soda and mix well.
- In a large bowl, sift together the flour and the spices.
- Add remaining ingredients and mix well.
- Pour into prepared pan.
- Bake for 45 to 55 minutes or until cake is done.
- Serve warm or at room temperature.
- Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
- Laura herself liked to add chocolate frosting!
Nutrition Facts : Calories 266.2, Fat 7.3, SaturatedFat 1.9, Cholesterol 23.2, Sodium 251.8, Carbohydrate 47.5, Fiber 0.8, Sugar 25.2, Protein 3.3
LAURIE COLWIN'S GINGERBREAD
The writer Laurie Colwin had an obsession with gingerbread, publishing a few different essays and recipes exploring its charms. In the essay that precedes this moist, cakelike rendition, from her book "Home Cooking," she writes that it is "home food" - not fancy restaurant food, that is, but soothing cold-weather food that is simple to make, ideal for an afternoon spent holed up indoors. The essay is also a paean to Steen's cane syrup, from Louisiana, which comes in cheerful yellow cans. Steen's is easy to find online, if not at your local supermarket, but the recipe does not suffer if you use another brand of light molasses instead. Serve the cake plain with whipped cream, or with fruit and a dollop of crème fraîche, or glazed with lemon icing, as Ms. Colwin often did. (The New York Times)
Provided by The New York Times
Categories dessert
Time 45m
Yield One 9-inch cake
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Butter a 9-inch cake pan and set aside. Cream remaining 4 ounces butter with the brown sugar. Beat until fluffy, add molasses, then beat in eggs.
- Add flour, baking soda, ground ginger, cinnamon, cloves and allspice.
- Add lemon brandy or vanilla extract and buttermilk and turn batter into pan.
- Bake for 20 to 30 minutes (check after 20 minutes). Cool on a rack.
LAURA INGALLS WILDER'S GINGERBREAD
I grew up loving Laura Ingalls Wilder books and when I found a recipe of hers on the internet I just had I try it. I didn't see it here on RecipeZaar, so I thought I would submit it, especially with Christmas coming soon. It is very good and quite easy to make.
Provided by LDSMom128
Categories Healthy
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
- In a seperate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
- Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.
- Raisins, and or, Candied fruit may be added and a chocolate frosting adds to the goodness.
- From my own note I like to add sifted powdered sugar to the top when it is cooled down some. It adds for a nice sweeteness to the gingerbread.
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- In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and both kinds of sugar for about a minute, then add the eggs, molasses, orange zest and vanilla and continue to mix until well combined,add the sour cream and make sure it’s well stirred in.
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