andreaindc
Well-known member
Am looking for a moist sheet cake or loaf recipe rather than the cookies.
Thanks.
Andrea
Thanks.
Andrea
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
ISO: ISO your best recipe for gingerbread...
- Thread starter andreaindc
- Start date
In Search Of:
REC: Gingerbread
Andrea, I have used this recipe formore years than I care to think about (I can't possibly be that old), and it's always a winner.
* Exported from MasterCook II *
Gingerbread
Recipe By : A World of Breads
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Boiling Water
1 Cup Butter
1 Cup White Or Brown Sugar
1 Cup Molasses, Maple Syrup Or Honey
3 Or 4 Large Eggs
2 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1 Teaspoon Allspice
Pour the boiling water over the butter, sugar and syrup. Stir until butter is melted. Cool slightly, add eggs and beat well. Sift the dry ingredients, stir in and beat until smooth. Pour batter into a buttered 9 x 13-inch baking pan and bake in a preheated 325°F. oven for 1 hour, or until done.
Frost lightly, or serve with whipped cream or lemon sauce.
- - - - - - - - - - - - - - - - - -
NOTES : I generally use white sugar and molasses when I make this cake. Whether I use 3 or 4 eggs depends on how many I have, but I have not noticed a difference in the results.
Lemon sauce recipe is in Sauce section.
Andrea, I have used this recipe formore years than I care to think about (I can't possibly be that old), and it's always a winner.
* Exported from MasterCook II *
Gingerbread
Recipe By : A World of Breads
Serving Size : 12 Preparation Time :1:30
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Boiling Water
1 Cup Butter
1 Cup White Or Brown Sugar
1 Cup Molasses, Maple Syrup Or Honey
3 Or 4 Large Eggs
2 1/2 Cups All-Purpose Flour
1 Teaspoon Salt
1 1/2 Teaspoons Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Ginger
1 Teaspoon Allspice
Pour the boiling water over the butter, sugar and syrup. Stir until butter is melted. Cool slightly, add eggs and beat well. Sift the dry ingredients, stir in and beat until smooth. Pour batter into a buttered 9 x 13-inch baking pan and bake in a preheated 325°F. oven for 1 hour, or until done.
Frost lightly, or serve with whipped cream or lemon sauce.
- - - - - - - - - - - - - - - - - -
NOTES : I generally use white sugar and molasses when I make this cake. Whether I use 3 or 4 eggs depends on how many I have, but I have not noticed a difference in the results.
Lemon sauce recipe is in Sauce section.
Here's another REC: Oatmeal Stout Gingerbread
This one is newer to my recipe files, but I had to try it, since dh brews agreat oatmeal stout.
You don't have to brew to enjoy it, though. A number of craft brewers do oatmeal stouts, or you could use something like a porter or other not-so-heavy stout.
Another note- last time I made this, I cut down on the oil, back to 1/2 cup. This lightened up the cake, but it also didn't fit into the loaf pan. (Batter overflowed the pan in the oven, creating a mess, but the cake was fantastic). I'd suggest that if you also want to reduce the oil, you put the batter into a larger loaf pan.
* Exported from MasterCook II *
Oatmeal Stout Gingerbread
Recipe By : Claudia Fleming, Gramercy Tavern
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Oatmeal Stout
1 Cup Unsulphured Molasses
1/2 Tablespoon Baking Soda
3 Large Eggs
1/3 Cup Sugar
1/2 Cup Dark Brown Sugar
3/4 Cup Grapeseed Or Vegetable Oil
2 Cups All-Purpose Flour
2 Tablespoons Ground Ginger
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Freshly Ground Nutmeg
1/8 Teaspoon Ground Cardamom
1 Tablespoon Fresh Ginger Root -- grated
Preheat oven to 350°F.
Grease a 9x5" loaf pan, line it with parchment paper and grease the paper.
In a large (3 quart) saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add baking soda. Allow to sit until the foam dissipates. (large pan is to allow room for the foam)
In a bowl, whisk together the eggs and sugars. Add the oil and whisk to combine.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid to the flour mixture, half at a time. Take care not to over mix. Pour the batter through a sieve to get rid of any flour lumps (I did not do this, had no lumps).
Add the fresh ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour. Do not open the oven until the gingerbread is almost done, or the center might fall slightly.
Cool in the pan, then turn out, peel off the paper and serve.
- - - - - - - - - - - - - - - - - -
This one is newer to my recipe files, but I had to try it, since dh brews agreat oatmeal stout.
You don't have to brew to enjoy it, though. A number of craft brewers do oatmeal stouts, or you could use something like a porter or other not-so-heavy stout.
Another note- last time I made this, I cut down on the oil, back to 1/2 cup. This lightened up the cake, but it also didn't fit into the loaf pan. (Batter overflowed the pan in the oven, creating a mess, but the cake was fantastic). I'd suggest that if you also want to reduce the oil, you put the batter into a larger loaf pan.
* Exported from MasterCook II *
Oatmeal Stout Gingerbread
Recipe By : Claudia Fleming, Gramercy Tavern
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts
Tried & True
Amount Measure Ingredient -- Preparation Method
1 Cup Oatmeal Stout
1 Cup Unsulphured Molasses
1/2 Tablespoon Baking Soda
3 Large Eggs
1/3 Cup Sugar
1/2 Cup Dark Brown Sugar
3/4 Cup Grapeseed Or Vegetable Oil
2 Cups All-Purpose Flour
2 Tablespoons Ground Ginger
1 1/2 Teaspoons Baking Powder
3/4 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Freshly Ground Nutmeg
1/8 Teaspoon Ground Cardamom
1 Tablespoon Fresh Ginger Root -- grated
Preheat oven to 350°F.
Grease a 9x5" loaf pan, line it with parchment paper and grease the paper.
In a large (3 quart) saucepan over high heat, combine the stout and molasses and bring to a boil. Turn off the heat and add baking soda. Allow to sit until the foam dissipates. (large pan is to allow room for the foam)
In a bowl, whisk together the eggs and sugars. Add the oil and whisk to combine.
In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, nutmeg and cardamom.
Combine the stout mixture with the egg mixture, then add the liquid to the flour mixture, half at a time. Take care not to over mix. Pour the batter through a sieve to get rid of any flour lumps (I did not do this, had no lumps).
Add the fresh ginger and stir to combine.
Pour the batter into the prepared pan and bake for 1 hour. Do not open the oven until the gingerbread is almost done, or the center might fall slightly.
Cool in the pan, then turn out, peel off the paper and serve.
- - - - - - - - - - - - - - - - - -
madcitymike
Member
This is my favorite because .........
It's moist and cake like and has the flavor I love.
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 large egg
2 cups all-purpose flour
2 tablespoons crystallized ginger, minced
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup molasses
1 cup boiling apple cider
Ginger-Molasses Whipped Cream
Beat butter at medium speed with an electric
mixer until creamy; gradually add granulated
and brown sugars, beating well. Add egg,
beating until mixture is blended.
Add flour and next 8 ingredients; beat at
medium speed until smooth. Pour into greased
and floured 13 x 9-inch pan.
Bake at 325 Degrees for 35 to 45 minutes or
until a wooden pick inserted in center comes
out clean. Cool on a wire rack. Cut into
3-inch squares.
Serve Gingerbread with Ginger-Molasses
Whipped Cream.
Ginger-Molasses Whipped Cream
Makes 1-1/2 cups
Prep: 5 minutes
1 cup whipping cream (heavy cream)
1 tablespoon powdered sugar
1 tablespoon molasses
1/4 teaspoon ground ginger
Beat whipping cream, powdered sugar, molasses
and ginger at high speed with an electric
mixer until soft peaks form.
Recipe Source - Southern Living
It's moist and cake like and has the flavor I love.
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1/3 cup firmly packed dark brown sugar
1 large egg
2 cups all-purpose flour
2 tablespoons crystallized ginger, minced
2 teaspoons ground ginger
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon salt
1 cup molasses
1 cup boiling apple cider
Ginger-Molasses Whipped Cream
Beat butter at medium speed with an electric
mixer until creamy; gradually add granulated
and brown sugars, beating well. Add egg,
beating until mixture is blended.
Add flour and next 8 ingredients; beat at
medium speed until smooth. Pour into greased
and floured 13 x 9-inch pan.
Bake at 325 Degrees for 35 to 45 minutes or
until a wooden pick inserted in center comes
out clean. Cool on a wire rack. Cut into
3-inch squares.
Serve Gingerbread with Ginger-Molasses
Whipped Cream.
Ginger-Molasses Whipped Cream
Makes 1-1/2 cups
Prep: 5 minutes
1 cup whipping cream (heavy cream)
1 tablespoon powdered sugar
1 tablespoon molasses
1/4 teaspoon ground ginger
Beat whipping cream, powdered sugar, molasses
and ginger at high speed with an electric
mixer until soft peaks form.
Recipe Source - Southern Living
andreaindc
Well-known member
these look great! can't wait to try them. thanks. nt