Carla Hall's Gingerbread Spice Cake
Watch Carla Hall show you how to make a gingerbread spice cake topped with white chocolate bark inspired by a gingerbread house competition she judges.
Dark Molasses Gingerbread Cake
The incredible richness and complexity is thanks to blackstrap molasses, which is powerful enough to mellow out the shrillness of ginger and to impart an earthy, caramelly flavor to the cake. SUBSCRIBE TO FOOD52 ►►
INGREDIENT LIST (Serves 10 to 12)
For the cake:
12 tablespoons unsalted butter, cut into chunks
1 1/2 cups (12 ounces) blackstrap molasses (you can find it at health foods stores)
3/4 cup brown sugar
1/3 cup white sugar
3 1/4 cups all-purpose flour
1/2 teaspoon fine salt
2 1/2 teaspoons baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
2 teaspoons unsweetened cocoa powder
1 teaspoon vanilla
2 large eggs, beaten
1 1/2 cups whole milk
For the cooked cream cheese frosting:
16 ounces (2 bars) full-fat cream cheese, left at room temperature for at least 1 hour
1/4 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
1 cup whole milk
1 teaspoon vanilla
FULL RECIPE HERE:
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Easy Spice Cake Recipe
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.
RECIPE:
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How to Make a Stunning Spiced Gingerbread Layer Cake
Bridget and Julia reveal the secrets to making the perfect Gingerbread Layer Cake at home.
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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.
Ginger Spice Bundt Cake with Caramel Sauce Recipe - Le Gourmet TV Recipes
LeGourmetTV Is Now Glen & Friends Cooking!
Company is coming! They'll never want to leave if you put this on the table after dinner... or even as a mid afternoon coffee snack.
Ingredients
1 cup (250 mL) buttermilk
2 eggs
1 egg white
1½ tsp (7 mL) vanilla
2¾ cups (675 mL / 340g) sifted cake-and-pastry flour
1⅔ cups (400 mL / 365g) granulated sugar
2½ tsp (10 mL) baking powder
2½ tsp (10 mL) ground ginger
1¼ tsp (6 mL) cinnamon
½ tsp (2 mL) baking soda
¼ tsp (1 mL) ground cloves
¼ tsp (1 mL) ground nutmeg
¼ tsp (1 mL) salt
¾ cup (175 mL / 180g) softened butter
½ cup (125 mL / 100g) finely diced candied ginger
Caramel Sauce:
⅔ cup (150 mL / 150g) packed brown sugar
¼ cup (60 mL / 60g) butter
¼ cup (60 mL) 35% cream
1 pinch salt
Method:
Pre-heat oven to 350°F (180°C)
In a bowl, whisk together 3/4 of the buttermilk, eggs, egg white and vanilla.In another bowl mix together flour, sugar, baking powder, ground ginger, cinnamon, baking soda, cloves, nutmeg and salt. Place into a stand mixer and beat in butter and remaining buttermilk; then beat at medium-high speed for 2 minutes. Slowly beat in egg mixture, a little at a time, beating between each addition. Fold in crystallized ginger. Pour into a greased 10 (3 L) Bundt pan; run a knife through the batter to remove any air bubbles. Bake about 40 minutes or until cake tester comes out clean. Let cool in pan on a rack for 10 minutes. Invert onto rack and let cool completely.
Caramel Sauce: In a saucepan, bring sugar, butter and cream to boil stirring constantly. Boil until sugar is dissolved, about 2 minutes.
Pour over cake just before you serve.
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