Gingerbread Cake. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. In a large bowl, whisk together the oil, sugar, molasses. Mix flour, baking powder, ginger, cinnamon and baking soda in medium bowl.
This old fashioned, classic gingerbread cake is soft, moist, loaded with molasses & spices.
Baking this gingerbread or ginger cake is one of the highlights of my holiday season because it reminds me of home and my mom's baking.
As you know, I am very fond of using ginger in desserts, as can be seen by this Easy Ginger Cake with.
You can have Gingerbread Cake using 26 ingredients and 11 steps. Here is how you cook that.
Ingredients of Gingerbread Cake
- Prepare of Cake:.
- It's of Unsalted Butter, For Greasing.
- Prepare 227 g of Unbleached All Purpose Flour,.
- Prepare 1 1/4 TSP of Baking Soda,.
- Prepare 2 TSP of Ground Ginger,.
- Prepare 1 TSP of Cinnamon Powder,.
- You need 1 TSP of All Spice Powder,.
- It's 1/2 TSP of Nutmeg Freshly Grated,.
- You need of Lemon Glaze:.
- It's 1/4 TSP of Ground Cloves,.
- Prepare of Fresh Lemon Zest, 1 Lemon.
- It's of Chinese 5 Spice, 1/4 TSP.
- Prepare 42 g of Icing Sugar,.
- Prepare 1 of Egg Light Beaten,.
- You need 1/2 Cup of Muscovado Sugar,.
- Prepare 1/2 Cup of Blackstrap Molasses,.
- It's 1/2 Cup of Canola / Peanut / Vegetable Oil,.
- You need 1 Cup of Icing Sugar,.
- Prepare 1/4 Cup of Fresh Lemon Juice,.
- You need of Espresso Tuile (Optional):.
- It's 1 TBSP of Espresso Warm,.
- You need 1 TBSP of Warm Water,.
- It's 21 g of Unsalted Butter Melted,.
- Prepare 23 g of Unbleached All Purpose Flour,.
- You need of To Serve (Optional):.
- It's of High Quality Vanilla Bean Ice Cream, For Serving.
This Old-Fashioned Gingerbread Cake has been a staple on Christmas tables for generations! It's light, fluffy and warmly spiced for an easy dessert recipe that you can make in advance. With a dollop of whipped cream or a dusting of powdered sugar, this simple treat is a perfectly festive addition to any holiday spread. It turned out moist and absolutely delish.
Gingerbread Cake instructions
- Prepare the cake. Preheat oven to 180 degrees celsius or 350 fahrenheit. Grease cake pan with butter. Lightly dust some flour onto the cake pan. Set aside..
- In a large bowl, add flour, baking soda, ginger, cinnamon, all spice, nutmeg, cloves and Chinese 5 spice. Stir to combine well. Add in egg and sugar. Stir to combine well and until the egg has fully incorporated..
- Add in molasses and oil. Fold to combine well. Transfer into the cake pan. Give it a few taps on the counter to knock out some air bubbles..
- Wack into the oven and bake for about 35 mins or until a skewer comes out clean when inserted into the cake. Remove from oven and set aside. While the cake is baking, prepare the lemon glaze..
- In a sauce pot over medium low heat, add sugar, lemon juice and zest. Stir to combine well and until the sugar has fully dissolved. As soon as bubbles start to form along the edge, remove from heat. Once cake is out of the oven, pour the lemon glaze onto the cake..
- Using an offset spatula to spread the glaze out evenly. Set aside for the cake to cool down completely before unmolding and slicing. The following steps are optional. Prepare tuile..
- In a bowl, add sugar, espresso, water and butter. *The butter has to be just melted thru and is still hot. It is best to add a little extra butter for melting to ensure you have the exact or more than the amount required. As some weight loss will occur due to evaporation.*.
- Stir to combine well and until the sugar has fully dissolved. Sieve in flour in batches and mix to combine well. *Make sure no lumps.*.
- Cover with cling film and set aside in the fridge for about 30 to 45 mins or until the mixture is slightly hardened. In a skillet over medium heat, add 1 TBSP of the mixture. Using the back of a spoon, light press and swirl the mixture into a circle..
- You should see that it starts to bubble away and the edges start to brown. Continue cooking until the liquid has almost evaporate. Remove the skillet from heat and rub against a damp kitchen towel. Carefully, using an offset spatula to remove the tuile..
- Immediately place the tuile onto a rolling pin to form a cup shape. Repeat the process for the remaining tuile. To serve. Scoop ice cream into a serving slice of the gingerbread cake. Place the tuile over the top. Serve immediately..
I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Nothing makes a house smell more like Christmas than the sweet and spicy aroma of a freshly baked pan of gingerbread. We're not talking about the crisp cookies or the houses covered in icing and candy. The taste of those holiday delights just can't compare to a slice of tender, richly spiced gingerbread cake. The practice of baking and sharing gingerbread originated in Europe several.