does anyone have a good gingerbread cake recipe?

does anyone have a good gingerbread cake recipe? i have a recipe for cupcakes but its my boyfriends birthday and its his favourite. or if anyone can tell me how much more to cook it, from the cupcake recipe for a big cake?

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4 Responses to “does anyone have a good gingerbread cake recipe?”

  1. hotsexyone said:

    Gingerbread Cake

    Softened unsalted butter, as needed
    1 cup vegetable oil, like soy, peanut, or corn
    1 cup sugar
    1 cup unsulphured molasses
    1 to 2 tablespoons minced crystallized ginger
    2 large eggs, at room temperature, lightly beaten with a fork
    3 cups unbleached all-purpose flour
    1 tablespoon ground ginger
    2 teaspoons ground cinnamon
    1 teaspoon fine salt
    1/4 teaspoon ground cloves
    1 cup water
    1 tablespoon baking soda
    Serving suggestions: Whipped cream or vanilla ice cream

    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.

  2. GracieM said:

    DARK MOLASSES GINGERBREAD
    CAKE WITH SOFT WHIPPED
    CREAM

    2 cups bleached all-purpose flour
    1/4 teaspoon baking soda
    2 teaspoons baking powder
    1/2 teaspoon ground cloves
    1 tablespoon ground ginger
    1 teaspoon ground Ceylon cinnamon
    1/2 teaspoon salt
    1/2 cup (1 stick) unsalted butter
    1 cup boiling water
    2 eggs, beaten
    1 1/2 cups molasses

    Preheat oven to 350 degrees. Sift
    flour, soda, and baking powder into a
    large mixing bowl. Using a wire whisk,
    blend in spices and salt. Melt butter in
    boiling water, then whisk into flour
    mixture. Add eggs and molasses, and
    whisk until well-blended. Pour into a
    buttered and floured 8-inch square pan,
    and bake for 35-40 minutes or until a
    skewer plunged in the center comes out
    clean. Serve warm with Whipped
    Cream. Yield: 6-8 servings.

    Author’s note: If you only have
    unbleached flour, you may use it, but
    reduce the total amount of flour by 1/3 cup.
    Otherwise you are likely to end up with dry,
    coarse gingerbread.

    WHIPPED CREAM:

    1 cup heavy cream, chilled
    2 teaspoons vanilla extract
    2 tablespoons sugar

    Whip cream with vanilla and sugar
    until it forms soft peaks.

  3. Sugar Pie said:

    You can use your cupcake recipe to make 2 (8″ or 9″) cake layers. They will have to be baked a bit longer, but just until the center springs back whenyou touch it, OR a toothpick inserted in the center comes out clean (w/ no batter or crumbs on it).

  4. louise said:

    treacle gingerbread cake recipe

    Ingredients
    1lb all purpose flour, sifted
    1 teaspoon baking soda
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves
    1 teaspoon ginger
    1/4 teaspoon cinnamon
    1 cup molasses
    1 tablespoon honey
    5 tablespoons soft butter
    1/2 cup boiling water

    Directions
    In a large bowl, sift together the flour, baking soda and spices. Butter a 9 inch square baking pan and preheat the oven to 375.
    In another bowl, mix together the molasses, honey, butter, and boiling water.
    Working quickly, add the wet ingredients to the dry, combine well and pour into the prepared pan.
    Bake for about 20 minutes or until a toothpick in the center comes out clean.
    Cut into 16 squares and serve warm in muffin papers.




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