Gingerbread Cake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Gingerbread Cake. This moist and flavorful Gingerbread Cake is really the perfect dessert for fall and winter. This recipe is also very adaptable. Although it contains lemon zest you could use the zest of one orange. Toasted nuts, minced fresh ginger, or even crystallized ginger could be added.
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Gingerbread – how to make old fashioned spice cake
One bowl gingerbread or cake with spices.
Old fashioned dessert, great for winter days and Christmas.
HD 1080 cooking video with music.
Ingredients:
1) «wet»
1/2 cup butter
1/2 cup powdered sugar
1 egg
1/2 cup honey
1/3 cup molasses
1 tsp cognac
2) «dry»
2 cups flour
1/2 tsp salt
1 tsp cinnamon
1 tsp ginger
1/2 tsp clove
1/2 tsp baking powder
3) add 1 cup _hot_ coffee and 1 tsp cognac.
Music: Epidemic Sound, 2019.
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Pear Upside Down Gingerbread Cake #gingerbread #ginger #pearupsidedowncake
A richly spiced Gingerbread with sweet Caramelized Pears.
Baked in a cast iron skillet, or other oven-going skillet. Can make just the Gingerbread in a 9 inch Round baking pan.
INGREDIENTS
4 Medium Fresh Pears, peeled, halved & cored (can use quartered slices, if preferred)
1/4 Cup Butter
1/2 Cup packed Brown Sugar
1/4 Cup chopped Crystallized Ginger
2 Cups AP Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Tsp Salt
2 Tsp Ground Ginger
3/4 Tsp Ground Cinnamon
3/4 Tsp Ground Cloves
1/4 Tsp Ground Allspice
2/3 Cup Butter, softened
1/2 Cup packed Brown Sugar
2 Eggs
1/2 Cup Full-flavored Molasses
2 TBSP grated fresh Ginger
3/4 Cup Buttermilk
Garnish with additional chopped crystallized Ginger (optional)
1. Preheat oven to 350 F. In a 10-inch cast-iron skillet, melt 1/4 cup butter over medium heat.
Stir in 1/2 cup brown sugar, stirring until sugar is no longer grainy. Remove from heat. Arrange the pear halves, cut side up, in the skillet. Sprinkle 1/4 cup chopped crystallized ginger over the pears.
Set aside.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, allspice. Set aside.
3. In a large bowl, beat 2/3 cup butter with electric mixer on medium to high speed for 30 seconds. Beat in 1/2 cup brown sugar until well combined. Add eggs, 1 at a time, beating after each addition.
Beat in molasses and fresh ginger. Alternately add flour mixture and buttermilk to batter, beating on low speed after each addition just until combined. Spread batter over pears.
4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on wire rack for 5 minutes. Loosen cake from pan; invert onto a large serving plate.
5. Serve warm or at room temperature. If desired, top with additional crystallized ginger.
Recipe Courtesy of Better Homes & Gardens
GINGERBREAD COOKIE Baked in a 10-inch Cast Iron Skillet | Easy DIY Recipe
One BIG GINGERBREAD SKILLET COOKIE for the GINGERBREAD Lover!! Perfect for dessert!! Great idea for an edible gift!! Recipe below...
GINGERBREAD SKILLET COOKIE
1 well seasoned 10-inch cast-iron skillet
Preheat oven to 325 degrees F.
2 cups all-purpose flour
1-1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/4 cup unsulphured molasses
2 teaspoons turbinado cane sugar, or substitute with granulated sugar
1. In a medium bowl; whisk together the first seven dry ingredients. Set side.
2. In a large mixing bowl; beat together butter, granulated sugar, and vanilla extract, about 4 minutes. Add egg and molasses. Beat until well blended, about an additional 1-2 minutes.
3. Gradually beat in flour mixture until well combine.
4. Add cookie dough evenly into prepared skillet. Add 1 teaspoon of turbinado sugar evenly over the top of dough.
5. Bake until puffed and deep golden brown in color, for 35 minutes. Sprinkle the additional turbinado sugar over the top. (Cookie will sink while cooking.)
6. Cool completely on wire rack, about 1 hour or more. Cut into desired wedges to serve.
TIPS: Serve with vanilla ice-cream and/or whipping cream, if desired
~~~ENJOY your HOMEMADE GINGERBREAD SKILLET COOKIE~~~
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#food #gingerbread #cookie #recipe #video #homemade #christmas #gift
EASY Old-Fashioned Sourdough Gingerbread Cake
It doesn't get much better than this old-fashioned gingerbread cake with a decadent caramel sauce that's easy to throw together with simple pantry ingredients AND uses leftover sourdough starter too! *CLICK SHOW MORE FOR RECIPE*
MAKE YOUR OWN SOURDOUGH STARTER:
The EASIEST Beginner Bread Recipe:
Our Favorite Simple Sourdough Loaf:
✔️ Sourdough Gingerbread Cake Recipe
INGREDIENTS:
3/4 cup brown sugar or sucanat
1/2 cup melted butter
3/4 cup molasses
2 eggs
1 cup sourdough starter
1/2 teaspoon baking soda
1 cup flour
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup hot water (100 degrees F)
Caramel Sauce Ingredients:
1/2 cup packed brown sugar
1 tablespoon organic cornstarch
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9-inch pan.
Beat the brown sugar and butter together in with a mixer (or by hand) until smooth.
Mix in the molasses, eggs, sourdough starter, and baking soda.
In a separate bowl, combine the flour, ginger, cinnamon, and salt.
Add the dry ingredients to the wet mixture, stir, then mix in the hot water until just combined.
Spoon the batter into the prepared pan, then bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Serve warm, with caramel sauce drizzled over the top.
TO MAKE THE CARAMEL SAUCE:
In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup water and whisk until smooth. Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla. Serve immediately or store in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.
✔️Old-Fashioned Gingerbread Cake (non sourdough version)
From the Prairie Homestead Cookbook: homesteadcookbook.com
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar, preferably organic whole cane sugar
2 large eggs
3/4 cup hot water (100°F)
3/4 cup molasses
INGREDIENTS:
Preheat the oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses. Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, with the caramel sauce (recipe above) drizzled over the top. The gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.
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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.