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Here are all the recipes for gingerbread cakes from my entire recipe library. Hopefully, you will find that special recipe for which you have been looking; or one of them will catch your interest.
This page was last updated on September 5, 2008.
Index of Gingerbread Recipes.
Buttermilk Gingerbread
Gingerbread Cake
Moist Old-Fashioned Gingerbread
Classic Gingerbread Cake
New England Maple Syrup Gingerbread
Rum Gingerbread
Southern Sorghum Gingerbread
Utah Gingerbread
Gingercake Shortcake
Gingerbread Coffee Cake
Grandmother's Gingerbread
Ginger Roll
Double Ginger Gingerbread
Gingerbread Creme Brulee
German Gingerbread
Ginger Muffins
Mrs. Moody's Gingerbread
Gingerbread
| BUTTERMILK GINGERBREAD |
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| Combine butter, sugar, egg, and molasses and beat with an electric mixer until light and fluffy. Mix flour well with soda and spices. Add alternately with buttermilk to molasses mixture, beginning and ending with dry ingredients. Pour into greased 8-inch square pan. Bake at 3500F for 30 minutes. Cool on rack in pan. When cooled, lay a lace paper doily on top of gingerbread and, using a fine strainer, sprinkle top with sifted confectioners sugar. To remove doily, lift it straight up so you don't disturb the pattern you have made with sugar. To serve, cut into pieces. Yield: 6 to 8 servings. |
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Many people consider it to be a cake, but in the old days it was meant to be a bread served at lunch or dinner with sweet butter. It is best served slightly warm with plenty of butter. If cold, cut it, then spread with softened butter. |
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| Cream shortening, add brown sugar, then eggs and molasses. Sift dry ingredients together and add slowly. Mix well and, lastly, add boiling water. Bake at 3750F in a greased and floured 9 x 13-inch pan for 30 to 35 minutes. |
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It's the extra molasses and the boiling water that make this recipe so moist and so memorable. |
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| Put molasses in a mixing bowl, add boiling water and butter and stir until well mixed. Add salt, ginger, and soda and stir lightly. Then stir in just enough flour to moisten and mix ingredients. Turn into a 9 x 9 x 2-inch baking pan. Bake at 3750F for 25 to 35 minutes, or until top springs back when pressed lightly and bread pulls away from sides of pan. Serve as is, with butter, or with a sauce. Yield: 6 servings |
| CLASSIC GINGERBREAD CAKE |
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In large mixing bowl, combine flour, soda, cinnamon, ginger, salt, and cloves. In medium-sized bowl, combine molasses, sugar, butter, and egg, and mix until well blended. With electric mixer set at medium speed, gradually add molasses mixture to flour mixture and beat until smooth. Then add boiling water and mix until well blended. Pour batter into greased and floured 9 x 9 x 2-inch square baking pan. Bake 55 to 60 minutes or until cake tester or toothpick inserted into center comes out clean. Cool cake in pan on wire rack, then cut into nine 3x3x3-inch squares. Top cake with sauce. Can be served warm or at room temperature.
(The book containing this recipe did not list the baking temperature. Go Figure! I think this recipe can be safely baked at 3500F or 3750F; but watch the baking time carefully.) |
| NEW ENGLAND MAPLE SYRUP GINGERBREAD |
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| Combine the maple syrup, cream, and egg, and mix well. Sift the dry ingredients and stir into the liquid fixture, beating well. Add butter and beat thoroughly. Pour into buttered 9 inch square baking pan and bake in a 3500F oven for 30 minutes. Serve with whipped cream sprinkled with shaved maple sugar. |
| If you are looking to use real Vermont maple syrup in this recipe, visit Pieces of Vermont.com's website. |
| RUM GINGERBREAD |
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| Combine butter and sugar with egg and beat well. Sift flour and soda and add to first mixture alternately with the molasses, water, and rum. Add spices. Pour batter into a buttered 9 x 12-inch pan and bake at 3500F for 45 minutes. Serve with whipped cream. Buttermilk may be substituted for the water and rum. |
| SOUTHERN SORGHUM GINGERBREAD |
| If the New Fnglanders used West Indies molasses and rum and maple syrup for their gingerbread, Southerners substituted something of their own: sorghum, the sugary residue left when cane is cut down, milled, pressed, and cooked each fall. More than one Southerner remembers a mother dipping a teacup into the stone crock of sorghum molasses in preparation for a batch of hot, fresh gingerbread on a cool autumn evening. |
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| In a large mixing bowl sift flour, soda, cream of tartar, cloves, ginger, cinnamon, and salt. Mix the lard and butter in the hot water and when melted, pour into the flour mixture. Stir well, then add beaten eggs. Continue stirring, add molasses, and stir well again. Spoon the batter into the buttered and floured baking pan. Set to bake in a preheated 3500F oven for 35 to 40 minutes. |
| UTAH GINGERBREAD |
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| Cream shortening and sugar; add beaten egg, then the molasses and the dry ingredients, sifted together. Add hot water last and beat smooth. Bake in a greased, shallow pan for 35 minutes in 325'-350'F oven. |
| GINGERCAKE SHORTCAKE |
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| Cream butter, sugar, and egg until light and fluffy. Beat in the molasses. Sift flour again with soda, salt, nutmeg, and ginger, and add to creamy mixture alternately with the water. Mix to a smooth batter. Turn into a greased and floured 8-inch square baking pan. Bake in a hot oven (400') for about 20 minutes. Cut into squares and serve hot with the Glazed Banana Sauce. Makes 9 servings. |
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*Glazed Banana Sauce
The creamy banana sauce is delicious in combination with this spicy gingerbread! |
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| Measure butter, sugar, and orange juice into a frying pan. Heat until the mixture is bubbly and well blended. Add cream and simmer about 4 or 5 minutes longer. Peel bananas and slice into bite-size pieces. Just before removing sauce from the heat, add the bananas. (Don't let the bananas cook long enough to become mushy.) Split the warm ginger cake squares and spoon the warm sauce between the squares and over the top. Makes sauce for 6 servings. |
| GINGERBREAD COFFEE CAKE |
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| Combine mix, sour cream, eggs, water, and orange peel. Beat at low speed of electric mixer till moistened, scraping bowl. Beat 3 minutes at medium speed till smooth. Turn into well-greased 10-inch fluted tube pan. Bake at 350' F for 55 to 60 minutes. Cool 10 minutes. Remove from pan. Using long-tined fork or skewer, punch holes in top of coffee cake at 1 inch intervals. In saucepan combine sugar, orange juice, and lemon juice; bring to boil. Brush over coffee cake, allowing cake to absorb sauce. Serves 16. |
| GRANDMOTHER'S GINGERBREAD |
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| Preheat oven to 350'F. Grease 9 x 11-inch baking pan. Combine all ingredients except boiling water, baking soda and garnish in large bowl in order given, mixing well after each addition. Combine boiling water and baking soda in small bowl and stir until dissolved. Blend into molasses mixture. Pour batter into prepared pan. Bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly. Cut into squares. Serve gingerbread warm with whipped cream or vanilla ice cream. Makes 10 servings. |
| GINGER ROLL |
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Beat the eggs in a mixing bowl with the sugar and salt until the mixture is very thick and holds its shape (this will take about five minutes). Sift together the flour, baking powder, and spices; add this to the egg mixture, and fold in very gently. Fold in the molasses. Spread the mixture in a jelly roll pan that has been buttered and lined with buttered parchment paper. Bake in a preheated 375'F. (190'C.) oven for 12 to 14 minutes, until the cake springs back when lightly pressed in the center.
Remove the cake from the oven, dust the surface with granulated sugar, and turn out the cake upside down onto two overlapping sheets of parchment paper. Peel off the lining paper and roll up the cake like a jelly roll. Chill the roll for at least one hour, then unroll it carefully. Mix the filling ingredients together and spread the filling over the roll; roll it up again and chill before serving. Makes one rolled cake 15 inches (38 cm) long. |
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*Applesauce filling
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| DOUBLE GINGER GINGERBREAD |
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| Position rack in center of oven and preheat to 350'F. Grease 8-inch square baking pan; dust with flour. Sift first 8 ingredients into bowl. Using electric mixer, cream butter in another bowl. Add brown sugar and beat until light and fluffy. Beat in egg, then molasses. Mix in buttermilk alternately with dry ingredients. Fold in crystallized ginger and orange peel. Spoon batter into prepared pan. Bake until springy to touch, 45 to 50 minutes. Cool cake in pan on rack. Serve with cream. |
| *Grand Marnier Cream |
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| Beat cream, Grand Marnier and vanilla until beginning to thicken. Add sugar and sour cream and beat until soft peaks form. Serve immediately. Makes about 2 cups |
| GINGERBREAD CREME BRULEE |
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Gingerbread
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For gingerbread:
Preheat oven to 350'F. Butter and flour 101/2 x 15 1/2-inch jelly roll pan. Cream brown sugar with butter in electric mixer bowl until light. Beat in yolks one at a time. Combine molasses, 1/3 cup warm water and baking soda and blend into butter mixture. Sift flour, spices and salt together twice. Fold into batter. Beat whites and cream of tartar in another large bowl to soft peaks. Add 3 tablespoons sugar 1 tablespoon at a time and beat until whites are stiff but not dry. Gently fold 1/3 of whites into batter, then fold in remaining whites. Spread batter evenly in prepared pan. Bake until springy to touch, 15 to 20 minutes. Cool completely in pan. Sprinkle cake with remaining 2 teaspoons sugar. Invert onto work surface. Cut cake rounds to fit bottoms of twelve 6-ounce broiler proof straight-sided dishes, using dishes as guide. Trim cake rounds to 1/2-inch thickness. Place cake rounds in dishes. |
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*Custard
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For custard:
Blanch ginger in saucepan of boiling water 1 minute; drain. Pour cream into heavy medium saucepan. Scrape vanilla seeds into cream; add pod, blanched ginger and sour cream. Bring to boil over medium heat, stirring occasionally. Meanwhile, combine yolks and 7 tablespoons sugar in top of double boiler set over almost simmering water. Whisk until warm and consistency of mayonnaise, about 6 minutes, scraping down sides of bowl occasionally. Slowly pour hot cream mixture into yolks, whisking constantly. Cook over dripping off about 35 minutes, whisking occasionally. (Do not let water get too hot or custard will curdle.) Strain custard through fine sieve into large bowl. Immediately divide custard among cake-lined dishes. Cool at least 15 minutes. Preheat broiler. Sprinkle 2 teaspoons sugar atop each custard. Broil desserts 2 inches from heat (in batches if necessary) until sugar turns light brown, watching carefully, about 2 minutes. Cool, then refrigerate at least 1 hour. Let stand at room temperature 15 minutes before serving. (Can be prepared 1 day ahead. Wrap tightly before refrigerating.) |
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German Gingerbread
by Mrs. Regina D. Crowley |
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| Bake in 2 layers at 350'F for 20 minutes. As soon as removed from pans, place marshmallows between the hot layers. Garnish with whipped cream and sliced bananas, as well, for variety. |
| GINGER MUFFINS |
| Sift 1/4 teaspoon soda, 1/2 teaspoon ginger with dry ingredients in Royal Master Recipe for Muffins; use 1/2 cup molasses and 1/2 cup milk instead of one cup milk; one egg instead of two; and two more tablespoons shortening, and bake in moderate oven at 375' F. Serve hot with butter. Makes sixteen muffins. |
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The Royal Master Recipe For Muffins
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| Sift together flour, baking powder, sugar and salt; add eggs, milk, melted and cooled shortening to make a stiff batter; mix all together well. Half fill greased muffin tins and bake in moderate oven at 400' F 18 to 20 minutes. Makes fourteen muffins. |
| MRS. MOODY'S GINGERBREAD |
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| Bring molasses and butter to boiling point. Stir in baking soda, ginger, cinnamon and nutmeg. Remove from fire and add sifted bread flour and buttermilk (or sour milk) alternately. Add egg and baking powder. Put in buttered and warmed small tins or on baking sheet. Bake in moderate oven at 350' F 15 minutes. Makes twenty-four small cakes. |
| GINGERBREAD |
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Mix butter and sugar to a soft, creamy paste; add beaten egg. Mix spices, salt, and soda with flour; and add a small portion. Add molasses and milk mixed together, and flour alternately. Bake 30 to 45 minutes.
(Here is another one! This recipe does not give an oven temperature. My guess is you can not go wrong with 3500F or 3750F; but check your time! It also does not say how to bake it. I have never made this recipe; so I don't know if it is a cake or cookie. If you decide to make it, let me know.) |
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This web page was created on November 7, 1999
by Margo Osti
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