1 can apple pie filling
1 box gingerbread mix
1/2 c. butter, melted
Nuts
In an ungreased 9'x9" pan, put the pie filling. Sprinkle gingerbread mix over this and then mix in the melted butter lightly with a fork, pouring over mix. Top with nuts. Cook for 25 minutes at 350 degrees. (One of the maternity nurses gave this to me when Rebecca was born, but didn't have a name for recipe.)
Showing posts with label gingerbread cake. Show all posts
Showing posts with label gingerbread cake. Show all posts
Friday, March 6, 2009
HERSHEY'S DISAPPEARING CAKE WITH GINGERBREAD
1/4 c. butter
1/4 c. shortening
2 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. cocoa
1 3/4 c. unsifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. soda
1/8 tsp. salt
1 3/4 c. milk
Grease and flour two 9 inch pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl, add alternately with milk to batter. Blend well. Pour into pans, bake at 350 degrees for 30 to 35 minutes until done. Cool 10 minutes. Remove from pans and use your cocoa recipe.
CHEESE FILLING FOR GINGERBREAD:
2 neufchatel or cream cheese
2 c. chopped dates
1 c. chopped nuts
1/2 tsp. salt
Cream
Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread while still hot.
1/4 c. shortening
2 c. sugar
1 tsp. vanilla
2 eggs
3/4 c. cocoa
1 3/4 c. unsifted all-purpose flour
3/4 tsp. baking powder
3/4 tsp. soda
1/8 tsp. salt
1 3/4 c. milk
Grease and flour two 9 inch pans. Cream butter, shortening, sugar and vanilla until fluffy; blend in eggs. Combine cocoa, flour, baking powder, baking soda and salt in bowl, add alternately with milk to batter. Blend well. Pour into pans, bake at 350 degrees for 30 to 35 minutes until done. Cool 10 minutes. Remove from pans and use your cocoa recipe.
CHEESE FILLING FOR GINGERBREAD:
2 neufchatel or cream cheese
2 c. chopped dates
1 c. chopped nuts
1/2 tsp. salt
Cream
Mash the cheese and mix with it enough cream to give it the consistency of a soft filling. Add the dates, nuts, and salt, and mix well. Split open a thick loaf of hot gingerbread, spread the cheese mixture on the lower half, replace the upper and press it down lightly. The quantity of cheese filling given here is enough for a loaf of gingerbread about 8 by 10 inches. Serve the gingerbread while still hot.
GINGERBREAD PINEAPPLE UPSIDE DOWN CAKE
8 slices canned pineapple (10 slices?)
1/4 c. butter
2/3 c. brown sugar
Walnut halves
1 1/2 c. flour
1 tbsp. ginger
1 tsp. cinnamon
1/4 tsp. each allspice, cloves, nutmeg
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
1/2 c. molasses
1/2 c. water
In a large skillet (ovenproof or cast iron) melt 1/4 cup butter over low heat. Add brown sugar, stirring until dissolved. Remove from heat, arrange pineapple slices over melted sugar, one slice in center. Arrange walnuts between slices.
Sift dry ingredients together. In mixer bowl cream butter and sugar. Add eggs and beat until smooth. Add molasses and water gradually, beating at low speed. Add dry ingredients slowly beating until just smooth. Pour batter over pineapple, spreading evenly. Bake at 350 degrees for 40 to 45 minutes. Let stand for 5 minutes on wire rack. Loosen edges of cake and invert on serving plate, shaking pan slightly to loosen. Serve with whipped cream.
1/4 c. butter
2/3 c. brown sugar
Walnut halves
1 1/2 c. flour
1 tbsp. ginger
1 tsp. cinnamon
1/4 tsp. each allspice, cloves, nutmeg
1 tsp. baking soda
1/2 c. butter
1/2 c. sugar
2 eggs
1/2 c. molasses
1/2 c. water
In a large skillet (ovenproof or cast iron) melt 1/4 cup butter over low heat. Add brown sugar, stirring until dissolved. Remove from heat, arrange pineapple slices over melted sugar, one slice in center. Arrange walnuts between slices.
Sift dry ingredients together. In mixer bowl cream butter and sugar. Add eggs and beat until smooth. Add molasses and water gradually, beating at low speed. Add dry ingredients slowly beating until just smooth. Pour batter over pineapple, spreading evenly. Bake at 350 degrees for 40 to 45 minutes. Let stand for 5 minutes on wire rack. Loosen edges of cake and invert on serving plate, shaking pan slightly to loosen. Serve with whipped cream.
PEAR-GINGER UPSIDE DOWN CAKE
1/3 c. packed brown sugar
1/4 c. ground cinnamon
1 c. water
1 tbsp. cooking oil
1/4 c. butter
2 pears, peeled, cored & sliced
1 egg
1 (14 1/2 oz.) pkg. gingerbread mix
MICRO-CONVENTIONAL COOKING: In Tupperware low roasting pan place the brown sugar, butter, cinnamon and pear slices. Micro-cook, covered with waxed paper on 100% power (High) for 2 minutes, stirring once with wooden or plastic spoon. Rearrange pears in a single layer. In small Mix-N-Store Pitcher combine water, egg and oil. Add gingerbread mix; stir until mixture is blended. Carefully pour over pears. Bake, uncovered in a 350 degree oven for about 25 minutes or until cake tests done. Cool in roasting pan for 5 minutes. Cut into squares. To serve, invert cake pieces onto individual plates. Makes 12 servings.
1/4 c. ground cinnamon
1 c. water
1 tbsp. cooking oil
1/4 c. butter
2 pears, peeled, cored & sliced
1 egg
1 (14 1/2 oz.) pkg. gingerbread mix
MICRO-CONVENTIONAL COOKING: In Tupperware low roasting pan place the brown sugar, butter, cinnamon and pear slices. Micro-cook, covered with waxed paper on 100% power (High) for 2 minutes, stirring once with wooden or plastic spoon. Rearrange pears in a single layer. In small Mix-N-Store Pitcher combine water, egg and oil. Add gingerbread mix; stir until mixture is blended. Carefully pour over pears. Bake, uncovered in a 350 degree oven for about 25 minutes or until cake tests done. Cool in roasting pan for 5 minutes. Cut into squares. To serve, invert cake pieces onto individual plates. Makes 12 servings.
GINGERBREAD LAYER CAKE
1 c. honey
1 tsp. ginger
1/2 tsp. cloves
1 tbsp. cinnamon
2 1/4 c. flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/2 c. brown sugar
1/2 tsp. grated lemon rind
1 egg
1 1/4 c. buttermilk
1 1/2 c. whipping cream
1 tbsp. granulated sugar
2 tsp. grated orange rind
10 oz. semi-sweet chocolate chips
In a small saucepan, combine honey and spices, bring to a boil, remove from heat and cool.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg. Mix thoroughly. Mix the remaining dry ingredients and add alternately with buttermilk to the butter mixture. Grease and flour two 8 x 8 x 1 1/2 inch pans. Pour batter into the pans and bake at 350 degrees for 30 to 35 minutes. Cool in pans for 10 minutes, then turn on a rack to cool.
Just before serving, whip the cream with the sugar to form a soft peak. Spread half of the cream on a layer of the cake and sprinkle with half of the orange rind and chocolate chips. Repeat for the top layer.
1 tsp. ginger
1/2 tsp. cloves
1 tbsp. cinnamon
2 1/4 c. flour, sifted
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
1/2 c. brown sugar
1/2 tsp. grated lemon rind
1 egg
1 1/4 c. buttermilk
1 1/2 c. whipping cream
1 tbsp. granulated sugar
2 tsp. grated orange rind
10 oz. semi-sweet chocolate chips
In a small saucepan, combine honey and spices, bring to a boil, remove from heat and cool.
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Gradually beat in honey mixture at high speed. Add lemon peel and egg. Mix thoroughly. Mix the remaining dry ingredients and add alternately with buttermilk to the butter mixture. Grease and flour two 8 x 8 x 1 1/2 inch pans. Pour batter into the pans and bake at 350 degrees for 30 to 35 minutes. Cool in pans for 10 minutes, then turn on a rack to cool.
Just before serving, whip the cream with the sugar to form a soft peak. Spread half of the cream on a layer of the cake and sprinkle with half of the orange rind and chocolate chips. Repeat for the top layer.
QUICK GINGERBREAD CAKE
2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
2 eggs
1 c. sour cream
1 c. molasses
Mix dry ingredients with a wire whisk. With a wooden spoon, stir in eggs, sour cream and molasses until smooth. Scrape batter into greased 9x13 inch pan. Bake at 350 degrees for 20 to 30 minutes. Cake should spring back to touch. Serve squares warm, with a scoop of vanilla ice cream and a drizzle of real maple syrup.
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
2 eggs
1 c. sour cream
1 c. molasses
Mix dry ingredients with a wire whisk. With a wooden spoon, stir in eggs, sour cream and molasses until smooth. Scrape batter into greased 9x13 inch pan. Bake at 350 degrees for 20 to 30 minutes. Cake should spring back to touch. Serve squares warm, with a scoop of vanilla ice cream and a drizzle of real maple syrup.
GINGERBREAD CAKE AND SAUCE
2 1/2 c. sifted all purpose flour
1 1/2 tsp. baking soda
1 tsp. ground ginger
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. butter (butter)
1 egg
1/2 c. honey
1/2 c. dark molasses
1 c. boiling water
Heat oven to 350 degrees. Prepare pans. Sift flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside. In large bowl, beat butter until creamy, add sugar. Beat until blended. Add egg. Beat until smooth. Mix honey, molasses, water. Beat as low speed and add flour to honey mixture until blended. Increase speed to medium and beat 2 minutes. Batter will be thin. Pour into well oiled cake pan. Bake 20 minutes.
1 1/2 tsp. baking soda
1 tsp. ground ginger
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
1/2 c. sugar
1/2 c. butter (butter)
1 egg
1/2 c. honey
1/2 c. dark molasses
1 c. boiling water
Heat oven to 350 degrees. Prepare pans. Sift flour, baking soda, ginger, cinnamon, nutmeg, cloves and salt. Set aside. In large bowl, beat butter until creamy, add sugar. Beat until blended. Add egg. Beat until smooth. Mix honey, molasses, water. Beat as low speed and add flour to honey mixture until blended. Increase speed to medium and beat 2 minutes. Batter will be thin. Pour into well oiled cake pan. Bake 20 minutes.
EASY GINGERBREAD CAKE
1 1/2 c. fork-stirred flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. ginger
1/2 c. butter, soft
1/2 c. sugar
1 lg. egg
1/2 c. molasses
2/3 c. boiling water
1. Sift together flour, baking soda, salt, cinnamon, and ginger.
2. Beat together butter, sugar, egg, and molasses until blended.
3. Add flour mixture, gently beat only until blended.
4. Add boiling water, about 1/3 at a time, gently beating after each addition only until blended.
5. Bake in a well greased 8 x 8 x 2 inch cake pan in a preheated 375 degree oven for 30 minutes. Loosen edges and cut in serving pieces.
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. ginger
1/2 c. butter, soft
1/2 c. sugar
1 lg. egg
1/2 c. molasses
2/3 c. boiling water
1. Sift together flour, baking soda, salt, cinnamon, and ginger.
2. Beat together butter, sugar, egg, and molasses until blended.
3. Add flour mixture, gently beat only until blended.
4. Add boiling water, about 1/3 at a time, gently beating after each addition only until blended.
5. Bake in a well greased 8 x 8 x 2 inch cake pan in a preheated 375 degree oven for 30 minutes. Loosen edges and cut in serving pieces.
OLD FASHIONED GINGERBREAD CAKE
1 (12 oz.) jar molasses
1 (8 oz.) container plain yogurt
3 c. flour 3/4 c. brown sugar
1 1/2 tsp. baking soda
3/4 c. shortening
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/4 tsp. nutmeg
2 lg. eggs
Confectioners' sugar
Preheat oven to 350 degrees. Grease and flour 10 cup fluted baking mold. Into large bowl, measure all ingredients, except confectioners' sugar. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high. Beat 2 minutes, occasionally scraping bowl. Pour batter into pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan. Cool completely on rack. Sprinkle with confectioners' sugar.
1 (8 oz.) container plain yogurt
3 c. flour 3/4 c. brown sugar
1 1/2 tsp. baking soda
3/4 c. shortening
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. salt
1/4 tsp. nutmeg
2 lg. eggs
Confectioners' sugar
Preheat oven to 350 degrees. Grease and flour 10 cup fluted baking mold. Into large bowl, measure all ingredients, except confectioners' sugar. With mixer at low speed, beat ingredients until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high. Beat 2 minutes, occasionally scraping bowl. Pour batter into pan. Bake 55 to 60 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes; remove from pan. Cool completely on rack. Sprinkle with confectioners' sugar.
AMERICAN FAVORITE GINGERBREAD CAKE
1 1/2 c. all purpose or 1 2/3 c. cake flour
1/4 tsp. salt
1/2 tsp. soda
1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. allspice
1/3 c. soft butter
1/2 c. sugar
1 egg
1/2 c. light molasses
1/2 c. buttermilk
Sift flour. Measure and resift 3 times with salt, soda, and spices. Cream butter until smooth. Add sugar and egg, cream until light and fluffy. Add molasses and beat vigorously for 2 minutes longer. Add flour mixture and buttermilk alternately in 3-4 portions beginning and ending with flour. Mix well after each addition. Turn batter into greased 11 x 7 x 1 1/2 inch pan. Bake at 350 degrees for 25-30 minutes. Turn out on rack to cool. May serve warm or cold, plain or with whipped cream, applesauce, or melted marshmallows.
1/4 tsp. salt
1/2 tsp. soda
1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. allspice
1/3 c. soft butter
1/2 c. sugar
1 egg
1/2 c. light molasses
1/2 c. buttermilk
Sift flour. Measure and resift 3 times with salt, soda, and spices. Cream butter until smooth. Add sugar and egg, cream until light and fluffy. Add molasses and beat vigorously for 2 minutes longer. Add flour mixture and buttermilk alternately in 3-4 portions beginning and ending with flour. Mix well after each addition. Turn batter into greased 11 x 7 x 1 1/2 inch pan. Bake at 350 degrees for 25-30 minutes. Turn out on rack to cool. May serve warm or cold, plain or with whipped cream, applesauce, or melted marshmallows.
NEW GINGERBREAD CHRISTMAS CAKE
1 pkg. Duncan Hines butter recipe golden cake mix
3 lg. eggs
1/2 c. butter, softened
2/3 c. water
1/2 tsp. ground allspice
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1 tsp. ground cinnamon
1/4 tsp. rum flavoring
1 tsp. vanilla extract
3/4 c. shredded coconut
1/2 tsp. chopped walnuts
Heat oven to 375 degrees. Grease and flour two 8 inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low speed until moistened. Mix at medium speed for 4 minutes. Add coconut and walnuts. Pour into pans. Bake immediately for 30-35 minutes.
3 lg. eggs
1/2 c. butter, softened
2/3 c. water
1/2 tsp. ground allspice
1/2 tsp. ground clove
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1 tsp. ground cinnamon
1/4 tsp. rum flavoring
1 tsp. vanilla extract
3/4 c. shredded coconut
1/2 tsp. chopped walnuts
Heat oven to 375 degrees. Grease and flour two 8 inch pans. Mix all ingredients except shredded coconut and chopped walnuts. Blend at low speed until moistened. Mix at medium speed for 4 minutes. Add coconut and walnuts. Pour into pans. Bake immediately for 30-35 minutes.
PEACHTREE STREET GINGERBREAD CAKE
2 1/2 c. sifted cake flour
1 1/2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ginger
1 c. hot water
1/2 tsp. salt
1/2 c. shortening
1/2 c. granulated sugar
1 egg, well beaten
1 c. molasses
Sift flour, soda, spices and salt together. Cream the shortening; gradually add sugar, and cream well. Add beaten egg and the molasses; blend thoroughly. Stir in sifted dry ingredients alternately with hot water. Beat until smooth after each addition. Pour into greased shallow pan (9 x 9 x 1 1/2 inch) and bake in a moderate oven (350 degrees) for 45 to 50 minutes. Or turn into greased and floured cup cake pans and bake in a moderately hot oven (375 degrees F) for 20 to 30 minutes. Makes about 2 dozen cupcakes.
1 1/2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. cinnamon
1 tsp. ginger
1 c. hot water
1/2 tsp. salt
1/2 c. shortening
1/2 c. granulated sugar
1 egg, well beaten
1 c. molasses
Sift flour, soda, spices and salt together. Cream the shortening; gradually add sugar, and cream well. Add beaten egg and the molasses; blend thoroughly. Stir in sifted dry ingredients alternately with hot water. Beat until smooth after each addition. Pour into greased shallow pan (9 x 9 x 1 1/2 inch) and bake in a moderate oven (350 degrees) for 45 to 50 minutes. Or turn into greased and floured cup cake pans and bake in a moderately hot oven (375 degrees F) for 20 to 30 minutes. Makes about 2 dozen cupcakes.
CHOCOLATE GINGERBREAD CAKE
1/2 c. butter or oil
1/2 c. sugar or honey
1 egg, well beaten
1 c. molasses
2 1/2 c. all purpose flour
1/3 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1/3 c. cloves
1 c. HOT water
1 1/2 tsp. baking soda
Blend first four ingredients. Sift all dry ingredients except cocoa. Mix cocoa with water. Beat flour mixture alternately with cocoa water, beginning and ending with cocoa water. Beat well. Pour into a well greased 9 x 12 inch pan. Bake at 350 degrees for thirty minutes or until a toothpick stuck in the middle comes out clean. Frost with butter-cream frosting.
1/2 c. sugar or honey
1 egg, well beaten
1 c. molasses
2 1/2 c. all purpose flour
1/3 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
1/3 c. cloves
1 c. HOT water
1 1/2 tsp. baking soda
Blend first four ingredients. Sift all dry ingredients except cocoa. Mix cocoa with water. Beat flour mixture alternately with cocoa water, beginning and ending with cocoa water. Beat well. Pour into a well greased 9 x 12 inch pan. Bake at 350 degrees for thirty minutes or until a toothpick stuck in the middle comes out clean. Frost with butter-cream frosting.
SUE'S GINGERBREAD CAKE
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 c. unsalted butter, room temperature
1/2 c. brown sugar, firmly packed
2 lg. eggs, room temperature
1/4 c. dark unsweetened molasses
1 tbsp. grated peeled fresh ginger root
2/3 c. buttermilk
Preheat oven to 325 degrees. Butter and flour 8 inch pan. Sift first 6 ingredients into a bowl. In a separate bowl, cream together butter and brown sugar until fluffy; add eggs, one at a time, beating well between each one. Stir in molasses and ginger; mix in half dry ingredients then buttermilk. Add remaining dry ingredients until batter is combined. Pour into pan and bake for 40 minutes. Cool on rack. Top with whip cream or vanilla ice cream.
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. nutmeg
1/2 c. unsalted butter, room temperature
1/2 c. brown sugar, firmly packed
2 lg. eggs, room temperature
1/4 c. dark unsweetened molasses
1 tbsp. grated peeled fresh ginger root
2/3 c. buttermilk
Preheat oven to 325 degrees. Butter and flour 8 inch pan. Sift first 6 ingredients into a bowl. In a separate bowl, cream together butter and brown sugar until fluffy; add eggs, one at a time, beating well between each one. Stir in molasses and ginger; mix in half dry ingredients then buttermilk. Add remaining dry ingredients until batter is combined. Pour into pan and bake for 40 minutes. Cool on rack. Top with whip cream or vanilla ice cream.
BLUEBERRY GINGERBREAD CAKE
1/2 c. oil
1 c. sugar
1/2 tsp. salt
3 tbsp. molasses
1 egg
2 c. flour
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh or frozen blueberries
2 tbsp. sugar
1 c. buttermilk
Mix together oil, 1 cup sugar, salt and molasses; beat in egg. Combine dry ingredients. Dredge blueberries with 2 tablespoons of flour mixture. Add dry mixture to oil and sugar alternately with buttermilk, beating after each addition. Stir in blueberries. Pour the batter into greased and floured 11 x 7 inch pan. Bake at 350 degrees for 35 to 40 minutes.
1 c. sugar
1/2 tsp. salt
3 tbsp. molasses
1 egg
2 c. flour
1/2 tsp. ginger
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1 c. fresh or frozen blueberries
2 tbsp. sugar
1 c. buttermilk
Mix together oil, 1 cup sugar, salt and molasses; beat in egg. Combine dry ingredients. Dredge blueberries with 2 tablespoons of flour mixture. Add dry mixture to oil and sugar alternately with buttermilk, beating after each addition. Stir in blueberries. Pour the batter into greased and floured 11 x 7 inch pan. Bake at 350 degrees for 35 to 40 minutes.
POUND CAKE GINGERBREAD
1 c. butter
3 eggs
1 c. light golden raisins
Boiling water
3 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1 c. sugar
1 c. light molasses
2 tbsp. freshly grated ginger root (or 3/4 tsp. ground ginger)
Bring butter and eggs to room temperature. Soak raisins in boiling water for 5 minutes; drain and set aside.
Combine flour, baking powder and cream of tartar. Beat butter in a mixing bowl with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add molasses, add eggs, one at a time, beating after each addition. Gradually add flour mixture. Fold in ginger and raisins. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 55 to 65 minutes.
3 eggs
1 c. light golden raisins
Boiling water
3 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. cream of tartar
1 c. sugar
1 c. light molasses
2 tbsp. freshly grated ginger root (or 3/4 tsp. ground ginger)
Bring butter and eggs to room temperature. Soak raisins in boiling water for 5 minutes; drain and set aside.
Combine flour, baking powder and cream of tartar. Beat butter in a mixing bowl with electric mixer on medium speed for 30 seconds. Gradually add sugar. Add molasses, add eggs, one at a time, beating after each addition. Gradually add flour mixture. Fold in ginger and raisins. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 55 to 65 minutes.
APPLESAUCE GINGERBREAD CAKE
1 (16 oz.) can applesauce
1 c. dark molasses
2 tsp. baking soda
3 c. all-purpose flour, sifted
1/2 tsp. salt
2 tsp. powdered ginger
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
4 eggs
1 1/3 c. sugar
2/3 c. vegetable oil
Preheat oven to 325 degrees. In saucepan bring applesauce to a boil. Stir in molasses and soda. Set aside to cool. Sift flour with salt and spices.
In large bowl of electric mixer, beat eggs until light in color. Gradually beat in sugar and continue beating until thick, then gradually beat in oil. Alternately fold in flour mixture and applesauce mixture.
Pour into a greased 10-inch tube pan and bake for 1 hour and 15 minutes. Cool in pan for 15 minutes, then remove to rack to continue cooling. Superb warm or cold!
1 c. dark molasses
2 tsp. baking soda
3 c. all-purpose flour, sifted
1/2 tsp. salt
2 tsp. powdered ginger
1 1/2 tsp. cinnamon
1/2 tsp. ground cloves
4 eggs
1 1/3 c. sugar
2/3 c. vegetable oil
Preheat oven to 325 degrees. In saucepan bring applesauce to a boil. Stir in molasses and soda. Set aside to cool. Sift flour with salt and spices.
In large bowl of electric mixer, beat eggs until light in color. Gradually beat in sugar and continue beating until thick, then gradually beat in oil. Alternately fold in flour mixture and applesauce mixture.
Pour into a greased 10-inch tube pan and bake for 1 hour and 15 minutes. Cool in pan for 15 minutes, then remove to rack to continue cooling. Superb warm or cold!
MY MOM'S GINGERBREAD CAKE
1/2 c. sugar, white or brown
1 c. dark molasses or sorghum
1/2 c. butter
1 c. boiling water
2 1/2 c. flour, sifted with 2 tsp. soda
1 tsp. each cloves, ginger and cinnamon
2 eggs, well beaten (added last)
Stir the sugar, molasses, butter and boiling water together. Alternate with the flour, soda, cloves, ginger and cinnamon; stir until smooth. Add eggs and stir until well mixed. Bake about 40 minutes at 375 degrees in an 8 x 8 x 2 inch pan. (Batter is very thin.)
1 c. dark molasses or sorghum
1/2 c. butter
1 c. boiling water
2 1/2 c. flour, sifted with 2 tsp. soda
1 tsp. each cloves, ginger and cinnamon
2 eggs, well beaten (added last)
Stir the sugar, molasses, butter and boiling water together. Alternate with the flour, soda, cloves, ginger and cinnamon; stir until smooth. Add eggs and stir until well mixed. Bake about 40 minutes at 375 degrees in an 8 x 8 x 2 inch pan. (Batter is very thin.)
MOLASSES CAKE (GINGERBREAD)
1 c. sugar
1/2 c. soft butter or shortening
2 lg. eggs, beaten
1/2 c. dark molasses
2 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. cinnamon
2 c. flour
1 c. hot water
1 tbsp. sugar
Beat eggs, add sugar and shortening and beat until well mixed. Add molasses. Mix flour with soda and spices. Add to mixture with hot water. Pour into 8 x 8 x 2 inch pan. Spread a tablespoon of sugar on top. After baking 35 minutes, test with toothpick until done.
This can be served as a dessert with either a topping of applesauce, crushed pineapple or Cool Whip.
1/2 c. soft butter or shortening
2 lg. eggs, beaten
1/2 c. dark molasses
2 tsp. baking soda
1 1/2 tsp. ginger
1/2 tsp. cinnamon
2 c. flour
1 c. hot water
1 tbsp. sugar
Beat eggs, add sugar and shortening and beat until well mixed. Add molasses. Mix flour with soda and spices. Add to mixture with hot water. Pour into 8 x 8 x 2 inch pan. Spread a tablespoon of sugar on top. After baking 35 minutes, test with toothpick until done.
This can be served as a dessert with either a topping of applesauce, crushed pineapple or Cool Whip.
GINGERBREAD COFFEE CAKE
1 box light brown sugar
1 1/2 sticks butter
2 c. flour
2 eggs
1 c. buttermilk
1 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
1 tsp. soda
Mix first 3 ingredients well. Reserve 1 cup. Add remaining ingredients and mix well with mixer. Pour into greased, floured 9x13 inch pan. Top with reserved cup of mix. Bake at 350 degrees for 40 minutes.
1 1/2 sticks butter
2 c. flour
2 eggs
1 c. buttermilk
1 tsp. nutmeg
1 tsp. ginger
2 tsp. cinnamon
1 tsp. soda
Mix first 3 ingredients well. Reserve 1 cup. Add remaining ingredients and mix well with mixer. Pour into greased, floured 9x13 inch pan. Top with reserved cup of mix. Bake at 350 degrees for 40 minutes.
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