Wholegraingingerbreadcake Recipes
WHOLE WHEAT GINGERBREAD CAKE
This is a wonderful dark moist gingerbread, adapted from Recipes from the Old Mill, by Myers/Lind, a cookbook for baking with whole grains.
Provided by Quail Trails
Categories Dessert
Time 1h5m
Yield 1 8inch square cake
Number Of Ingredients 12
Steps:
- Cream butter, gradually add brown sugar and beat until fluffy.
- Add egg and beat well.
- Mix in molasses.
- Mix dry ingredients together, add gradually to mixture.
- Add boiling water and stir until batter is smooth, mixture will be thin.
- Pour into greased and floured 8" square baking pan.
- Bake at 350 degrees for 40-45 minutes, until edges are starting to pull away from pan and toothpick inserted in center of cake comes out clean.
GINGERBREAD CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.
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- Preheat the oven to 350°F. Lightly grease an 8" square or 9" round pan that's at least 2" deep., For the cake: In a large bowl, whisk together the flour, brown sugar, salt, baking soda, and spices.
- In a medium bowl, whisk together the molasses, oil, and apple juice (or cider)., Stir the wet ingredients into the dry until evenly moistened.
- Stir in the crystallized ginger, then transfer the batter to the prepared pan., Bake the cake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean with a few moist crumbs cleaning to it.
- Remove from the oven and cool completely before frosting., To make the frosting: In a large bowl, beat together the margarine, salt, and half the confectioners' sugar.
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