ISO: ISO: Good Gingerbread Cake recipe (more)

In Search Of:
C

cath-in-v

Well-known member
Ever since having a desert in a restaurant of warm gingerbread cake, caramel sauce and vanilla ice cream last year, I've been on the hunt for a dense, moist (but not real dark) almost pudding-like gingerbread cake recipe. All I've found thus far are lighter and drier than what I'm looking for. If anyone has one that fits the bill, would you mind sharing? Thanks...

 
Gingerbread

I've been making this at least once a year for 40 odd years and it is one of my favorite things.

Margaret's Hot Water Gingerbread

1/2 cup butter
1/2 cup sugar
1 egg
1 cup molasses
1 1/2 tsp. baking soda
2 tsp. cinnamon
2 tsp. ginger
1 tablespoon allspice
1/2 tsp salt
2 1/2 cups flour
1 cup boiling water

Grease 9x9 pan and preheat oven to 350 degrees.

Cream butter and sugar. Beat in egg, then molasses. Stir together dry ingredients, then mix into butter mixture. Slowly beat in the water. Batter will be fairly thin. Pour in pan and bake 30 -45 minutes until cake tester comes out clean and cake begins to pull from sides of pan. (I'm not very accurate on baking time because I don't have a 9x9 pan & make it in a different size, so I'm just guessing)

 
this is on my list to try; I find most ATK recipes quite good

Classic Gingerbread Cake
From America's Test Kitchen Season 12: Fall Classics

Makes one 8-inch square cake, serving 8 to 10
This cake packs potent yet well-balanced, fragrant, spicy heat. If you are particularly sensitive to spice, you can decrease the amount of dried ginger to 1 tablespoon. Guinness is the test kitchen's favorite brand of stout. Avoid opening the oven door until the minimum baking time has elapsed. If your cake pan has thin walls, you might want to wrap it with premade cake strips or make your own from cheesecloth and foil. This extra insulation will help ensure that the edges of the cake don't overbake. Serve the gingerbread plain or with lightly sweetened whipped cream. Leftovers can be wrapped in plastic wrap and stored at room temperature for 2 days.

INGREDIENTS
3/4cup stout (see note)
1/2teaspoon baking soda
2/3cup mild molasses
3/4cup (5 1/4 ounces) packed light brown sugar
1/4cup (1 3/4 ounces) granulated sugar
1 1/2cups (7 1/2 ounces) unbleached all-purpose flour, plus extra for dusting pan
2tablespoons ground ginger (see note)
1/2teaspoon baking powder
1/2teaspoon table salt
1/4teaspoon ground cinnamon
1/4teaspoon finely ground black pepper
2large eggs
1/3cup vegetable oil
1tablespoon finely grated fresh ginger

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 8-inch square baking pan.

2. Bring stout to boil in medium saucepan over medium heat, stirring occasionally. Remove from heat and stir in baking soda (mixture will foam vigorously). When foaming subsides, stir in molasses, brown sugar, and granulated sugar until dissolved; set mixture aside. Whisk flour, ground ginger, baking powder, salt, cinnamon, and pepper together in large bowl; set aside.

3. Transfer stout mixture to large bowl. Whisk in eggs, oil, and grated ginger until combined. Whisk wet mixture into flour mixture in thirds, stirring vigorously until completely smooth after each addition.

4. Transfer batter to prepared pan and gently tap pan against counter 3 or 4 times to dislodge any large air bubbles. Bake until top of cake is just firm to touch and toothpick inserted into center comes out clean, 35 to 45 minutes. Cool cake in pan on wire rack, about 11/2 hours. Cut into squares and serve warm or at room temperature.

 
Emily Luchetti's Gingerbread is my favorite(more)

I frosted this with cream cheeses frosting with chopped candied/crystalized ginger. I add fresh grated ginger and chopped crystalized ginger to the batter. Use a lighter molasses if you don't want the cake to be too dark.

Gingerbread with Apple Compote and Apple Sabayon

Ingredients for the Gingerbread:
1 cup molasses
1 1/2 cups boiling water
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees. Grease all sides and bottom of a nine by 13-inch pan.

2. Mix molasses, boiling water and baking soda together in a large bowl. Cool to room temperature.

3. With an electric mixer, beat the butter and brown sugar until light; mix in the egg.

4. Sift together the ginger, cinnamon, flour and baking powder. Add salt.

5. In three additions, alternately add dry ingredients and the molasses mixture to the butter mixture. Mix thoroughly after each addition to make sure there are no lumps.

6. Spread batter into the prepared pan. Bake 30 minutes or until a skewer inserted in the middle comes out clean. Cool before cutting.

Ingredients for the Apples:
7 medium apples (Fuji, Golden Delicious, Braeburn)
1/2 cup sugar
2 tablespoons (approximately) apple juice
1 tablespoon lemon juice
Pinch kosher salt

Directions:

1. Peel, core and slice the apples 3/16-inch thick.

2. Cook the apples with remaining ingredients until apples are soft but still hold their shape. If the liquid evaporates before the apples are cooked, add more apple juice.

Ingredients for the Apple Sabayon:
8 large egg yolks
1/2 cup sugar
Pinch kosher salt
3/4 cup sparkling apple cider
1 cup heavy (whipping) cream

Directions:

1. Fill a medium bowl two-thirds with ice and water to make an ice bath.

2. Fill a medium pot one-third full of water and bring it to a low boil.

3. In a stainless steel bowl, whisk together the egg yolks, sugar, salt, and sparkling apple juice until smooth.

4. Place the bowl over the pot of water and cook, whisking constantly, until thick, about 2 minutes.

5. Place the bowl in the ice bath. Cool, whisking occasionally until at least room temperature. Remove the bowl and discard the ice bath.

6. Whip the cream until soft peaks form.

7. Fold cream into the apple mixture.

8. Refrigerate until you are ready to serve.

9. Serve the gingerbread with the apples (warm or room temperature) and the apple sabayon.

(Photo credit: Sheri Giblin)

For more info: Waterbar. 399 The Embarcadero. 415.282.9922.

Share on Facebook
Share on Twitter

Share on Reddit
Share on Pinterest
Email
Print

+
Report this content










by Taboola



Promoted Content
You May LikeFrom The Web





Woman charged with raping boy inside church


Best Buy, Sears, Target and Walmart Black Friday deals create a buzz


14 Benefits Most Seniors Didn’t Know They HadNewsmax


Si Robertson from 'Duck Dynasty' has a beautiful daughter


88 Year Old Yoga Teacher Reveals 3 Secret Foods to Never Ending EnergyHealthFirst


Uncle Si quits Duck Commander on 'Duck Dynasty'


The Rock breaks his silence and the hearts of WWE fans


A not-so-happy reunion for lost dog and owner in New York

















Comments



Carol Hilker - SF Haight Ashbury Budget Living Exa4 years ago





Emily Luchetti is amazing! I can't wait to try this recipe.
reply
Report this content



Add a comment



Join the conversation! Log in here or create a new account if you've never registered before.

Your name




Comment *

1500

 
The above recipe is a most basic one and it is the one I love, especially. . .

When I add even more ginger, like double the amount. PLUS I absolutely LOVE gingerbread made with 100% Dark Molasses--and even better to use blackstrap molasses. Though, with blackstrap, it might be good to use 1/2 honey or light molasses 'cuz the flavor is very strong.

 
Thanks all for the wonderful recipe suggestions (more)

Now that the January blahs are out of the way, I'm going to work systematically through these, on my quest for the ultimate gingerbread..

 
You must log in or register to reply here.
Back
Top