Gingerbread Cake
Gingerbread Cake

Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, gingerbread cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Gingerbread Cake is one of the most favored of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Gingerbread Cake is something that I’ve loved my entire life.

In a large bowl, whisk together the oil, sugar, molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. How to make Gingerbread Cake: First cream the sugar and butter until smooth. Next add the eggs and molasses and mix well.

To get started with this recipe, we must first prepare a few components. You can cook gingerbread cake using 26 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Gingerbread Cake:
  1. Prepare Cake:
  2. Make ready Unsalted Butter, For Greasing
  3. Take 227 g Unbleached All Purpose Flour,
  4. Take 1 1/4 TSP Baking Soda,
  5. Get 2 TSP Ground Ginger,
  6. Make ready 1 TSP Cinnamon Powder,
  7. Get 1 TSP All Spice Powder,
  8. Get 1/2 TSP Nutmeg Freshly Grated,
  9. Take Lemon Glaze:
  10. Take 1/4 TSP Ground Cloves,
  11. Take Fresh Lemon Zest, 1 Lemon
  12. Make ready Chinese 5 Spice, 1/4 TSP
  13. Get 42 g Icing Sugar,
  14. Make ready 1 Egg Light Beaten,
  15. Take 1/2 Cup Muscovado Sugar,
  16. Get 1/2 Cup Blackstrap Molasses,
  17. Get 1/2 Cup Canola / Peanut / Vegetable Oil,
  18. Take 1 Cup Icing Sugar,
  19. Take 1/4 Cup Fresh Lemon Juice,
  20. Make ready Espresso Tuile (Optional):
  21. Get 1 TBSP Espresso Warm,
  22. Prepare 1 TBSP Warm Water,
  23. Make ready 21 g Unsalted Butter Melted,
  24. Make ready 23 g Unbleached All Purpose Flour,
  25. Make ready To Serve (Optional):
  26. Get High Quality Vanilla Bean Ice Cream, For Serving

Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many variations: from the darkest, densest cakes made with robust molasses and stout beer to the lightest, most delicate cakes flavored only with brown sugar and a hint of ground ginger. Glazed Gingerbread Cake This is a favorite dessert during the holidays and at special occasions. I've tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it's delicious as is.

Instructions to make Gingerbread Cake:
  1. Prepare the cake. Preheat oven to 180 degrees celsius or 350 fahrenheit. Grease cake pan with butter. Lightly dust some flour onto the cake pan. Set aside.
  2. In a large bowl, add flour, baking soda, ginger, cinnamon, all spice, nutmeg, cloves and Chinese 5 spice. Stir to combine well. Add in egg and sugar. Stir to combine well and until the egg has fully incorporated.
  3. Add in molasses and oil. Fold to combine well. Transfer into the cake pan. Give it a few taps on the counter to knock out some air bubbles.
  4. Wack into the oven and bake for about 35 mins or until a skewer comes out clean when inserted into the cake. Remove from oven and set aside. While the cake is baking, prepare the lemon glaze.
  5. In a sauce pot over medium low heat, add sugar, lemon juice and zest. Stir to combine well and until the sugar has fully dissolved. As soon as bubbles start to form along the edge, remove from heat. Once cake is out of the oven, pour the lemon glaze onto the cake.
  6. Using an offset spatula to spread the glaze out evenly. Set aside for the cake to cool down completely before unmolding and slicing. The following steps are optional. Prepare tuile.
  7. In a bowl, add sugar, espresso, water and butter. The butter has to be just melted thru and is still hot. It is best to add a little extra butter for melting to ensure you have the exact or more than the amount required. As some weight loss will occur due to evaporation.
  8. Stir to combine well and until the sugar has fully dissolved. Sieve in flour in batches and mix to combine well. Make sure no lumps.
  9. Cover with cling film and set aside in the fridge for about 30 to 45 mins or until the mixture is slightly hardened. In a skillet over medium heat, add 1 TBSP of the mixture. Using the back of a spoon, light press and swirl the mixture into a circle.
  10. You should see that it starts to bubble away and the edges start to brown. Continue cooking until the liquid has almost evaporate. Remove the skillet from heat and rub against a damp kitchen towel. Carefully, using an offset spatula to remove the tuile.
  11. Immediately place the tuile onto a rolling pin to form a cup shape. Repeat the process for the remaining tuile. To serve. Scoop ice cream into a serving slice of the gingerbread cake. Place the tuile over the top. Serve immediately.
  12. Ready to serve and ENJOY!

Glazed Gingerbread Cake This is a favorite dessert during the holidays and at special occasions. I've tried creating a glaze of some sort to drizzle over this moist, flavorful cake, but have found that it's delicious as is. A tall glass of cold milk is the only addition I'd suggest.—Edith Ekstedt, Paso Robles, California. Follow our complete, step-by-step, photo illustrated instructions to learn how to make this old fashioned Gingerbread cake. Printable instructions included. … Just the aroma of this old fashioned Gingerbread Cake baking in the oven will bring back memories and excite your senses.

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