Gingerbread Bundt Cake taste and texture: What’s the best molasses for Gingerbread cake. Though normally thought of in the form of little, simply shaped ‘men’, Gingerbread Cake is a wonderful dessert addition to the season’s sweets! Today’s Mini Bundt Cakes over flowing with gingerbread flavors is an apt breakfast, a heart warming dessert and an easy snack. And listen, I’m not being gooey or ridiculous, it’s the truth, just think about it. This gingerbread recipe by itself is delicious (and totally acceptable to eat it as a stand-alone), but I just can’t resist the combination of fresh bananas, whipped cream and the most amazing warm vanilla cream sauce drizzled on top. Preheat oven to 375 degrees. These are SOOOOOO delicious! Grease and sugar 12 cup bundt cake pan. When sharing, you can always link back to this post for recipe. Don’t add the sauce until right before serving though. Warm, rich flavors that only surface in the winter and around the holidays. Lemon Sauce: In medium pan, combine sugar, cornstarch, and salt; mix well. Also I prefer dark variety molasses to lighter ones. Dec 22, 2019 - Gingerbread Cake With Lemon Sauce With Crisco Original No-stick Cooking Spray, Crisco Butter Flavor All-vegetable Shortening, Firmly Packed Light Brown Sugar, Granulated Sugar, Large Egg, Buttermilk, Light Molasses, Pillsbury Best All Purpose Flour, … Heat oven to 325°F. Bake 40 to 45 minutes. Serve warm over ginger bread slices. Turn the heat to medium high and add the boiling water. Add molasses, hot water, vanilla and mix them in too. Grated lemon peel is pretty if you used the juice of a fresh lemon. Which is very much why I love this time of year so much. I definitely need to make some. Pour the batter in cupcake liners or greased muffin pan and bake for around 20-22 minutes on the same oven temperature. My mom grew up with only that but her mom said they used to add ice cream or whipped cream as well. Oct 14, 2016 - Baking gingerbread fills the home with the aromas of the season. Stir in boiling water and bring to boil again, stirring constantly. Preheat oven to 350°F. Preheat oven to 350°F. Fold gradually till combined. Join our family as we cook, bake, and enjoy time together in the kitchen. Pour into pan. Place the bundt pan into the oven and bake for 50 minutes, or until a toothpick inserted comes out clean. Combine next five ingredients; add to molasses mixture alternately with hot water. The only tense moment comes when removing from the bundt pan. Stir in the butter until melted. Print Rate. Stir in lemon peel, juice, and butter. Cool on a wire rack. Grease the bottom of an 8 or 9 inch square pan. However, I also love to use my Gingerbread Cake Bundt Pan, or mini Bundt pans, or even in a 10-inch round cake pan (affiliate links). Make it as a 9x9 cake or a bundt … Hi Emma! I can’t wait to try them. ©GREEDY EATS. Published December 4, 2019 Last Modified December 6, 2019 By GreedyEats. … Dissolve baking soda in boiling water and add to batter. Preheat the oven to 350°F. . This Classic Gingerbread Cake with Salted Caramel Sauce is the most cozy fall dessert! All my favourite autumn flavours together in one cake. This turned out to be a favorite Christmas recipe at our house.. thank you for sharing it with us! This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories. Let us know how it turns out! Set aside. Gradually whisk or stir in the lemon juice and add 2-1/2 cups water. Flavored with robust molasses and warm winter spices, this moist and fluffy Gingerbread Bundt Cake recipe will rule your heart for ages! Or put over the cake and left overnight? Stir until the mixture comes to a boil and starts to thicken. Pour over warm Gingerbread. We are using standard Pantry ingredients to create this timeless classic. 3/4 cup white sugar pinch of salt 5 teaspoons cornstarch heaped tablespoon of grated lemon zest 1 1/4 cup boiling water 5-7 tablespoons fresh lemon juice 1 tablespoon butter. You won’t get quite the same gingerbread flavor, but honey, dark corn syrup, or maple syrup can all be used as substitutes for molasses. Pour in measured molasses and hot water. This is a very simple and versatile gingerbread cake recipe. REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! Remove from heat. The glorious smell of gingerbread will fill your house as this bakes in the oven. What beautiful little cakes. Oct 18, 2015 - This rich, warmly spiced gingerbread cake recipe is remarkably light and fluffy. Total Time. I made this gingerbread bundt cake with maple glaze purely because I wanted more sugar in my life, and I am (only slightly) embarrassed to confess this on the internet. Set aside and let cool to room temperature. Step 8 Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves. Here are a few ideas: Gingerbread  cake is sooooo good warm or cold, but that doesn’t mean it freezes quite so well. Lemon Sauce. For a boozy version, use a pastry brush to dab about 1/3 cup (75 mL) apple or pear brandy on surface of the unmolded cake. There are so many baking options with this cake. 1/2 cup buttermilk. When testing this recipe, I used a 9-inch springform pan. Along side whipped cream and melted chocolate drizzle. There are so many options, but our family does the warm lemon sauce or lemon curd if you prefer that name. Add more lemon juice if it is too viscous for your liking. And here it is: Gingerbread cake’s flavor develops 10 folds when stored in the right manner. A delightful discovery I made in my Company's Coming 'Lunches' cookbook. I like Grandma’s Robust Molasses and Grandma’s Unsulphured Molasses to bake Gingerbread cake. Add lemon juice, zest, water and butter. And the sauce comes together very quickly on the stovetop. For sauce, combine all ingredients in a small heavy saucepan. 2) To make lemon sauce: Whisk sugar and cornstarch in a 2-quart sauce pan. Use oil and molasses- These two ingredients give flavor AND moisture. Both are lovely with this terrific cake. They served the lemon sauce warmed, and it was to die for! This remarkably light and fluffy cake is served with a generous spoonful of warm lemon sauce, the way they did in the village pot luck suppers I used to go to when I was a child. Prep Time: 15 minutes. Oct 7, 2017 - The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town called “The Gingerbread Man”. Oh boy, there is nothing better than smelling gingerbread anything while it’s baking in the oven. When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories! Chocolate Sheet Cake, Lemon Poppyseed Cake, Pumpkin Cinnabon Cinnamon Roll Cake,  Cinnamon Ripple Sweet Potato Bundt. As shared on Cityline, Oct 3, 2018. Combine oil and molasses in … Reduce heat to low and simmer for 5 minutes or until the sauce thickens a little bit. Perfect for feeding a crowd. It will still be super delicious!! Lower heat and simmer, stirring, until sauce is thickened and clear. Though normally thought of in the form of little, simply shaped ‘men’, Gingerbread Cake is a wonderful dessert addition to the season’s sweets! 1/4 cup white sugar. Mar 15, 2015 - This rich, warmly spiced gingerbread cake recipe is remarkably light and fluffy. Bake the gingerbread cake for 35-40 minutes and serve it warm, topped with vanilla cream sauce. Cream butter and sugar together and beat your room temperature egg in. Thaw on counter top or in the fridge before enjoying. Blend dry cake mix, water, molasses, butter, eggs, ginger, allspice and cloves in large bowl on low speed, scraping bowl constantly, until moistened. Set aside. Fresh, ground, and crystallized ginger make it worthy of its name. We pulled out our mini bundt pans just to make these! Bake for 55 min or until a cake tester inserted into the centre comes out clean. Always keep the cake covered to retain its moisture and flavor. Do not overmix. You can also use a 9-inch square baking pan. Also, 5 minutes is just the right time to unmold it. This is a quick and easy cake recipe that requires no mixer, because you’ll be using melted butter instead of creaming the butter and sugar together. The spices used in this cake are ginger, cinnamon, and nutmeg. In medium bowl, combine flour, soda, salt, ginger, cinnamon, nutmeg, allspice, and cloves; mix well. Bake for 45-55 minutes, until toothpick inserted comes out clean. https://www.argostarch.com/Recipe/Gingerbread_Cake_with_Lemon_Sauce 1 cup all-purpose flour. Apple Cinnamon Rolls Recipe with Easy Vanilla Glaze, Pumpkin Tart Recipe with Gingerbread Crust. 1/4 cup light molasses . EASY to make with pantry staples, it's light on the pocketbook too! Gingerbread cake’s flavor develops 10 folds when stored in the right manner. Mmm, and the smell... **Update Aug '09: Forget brown sugar sauce! Add remaining ingredients and beat at medium speed until smooth. Also, 5 minutes is just the right time to unmold it. Beat on medium speed 3 minutes, scraping bowl occasionally. There’s something so wonderful about a spicy, bold cake with something so delicate and sweet as a lemon sauce and creamy whipped cream on top. Mom’s family ate the cake alone with the sauce most of the time, but she did say that you could have it with ice cream or whipped cream as well, which is exactly how I like it, with a dollop of whipped cream. Homemade bread baking does the same thing to you, doesn’t it. Add to sugar mixture alternately with buttermilk, beating well after each addition. Bake and allow to cool before drizzling the lemon icing. FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES. ; How to freeze: To freeze, place the baked and cooled gingerbread bundt into a freezer bag or airtight container and store in the freezer for up to 3 months. Refrigerate any leftover sauce. Sugar and spice and everything nice perfectly sums up this cake. Sift flour with salt, baking powder, soda, cinnamon, ginger and allspice in mixing bowl. You may choose to store gingerbread cake in the fridge as it will last long there, but it tends to dry out faster in the fridge. I truly hope my recipes give you confidence to bake and cook from scratch! Or till the bundt cakes pass toothpick test. A rich, warmly spiced gingerbread cake recipe from my childhood. Preheat the oven to 180*C/350*F/ gas mark 4. I love combination flavors, sweet and spicy, sweet and salty, crunchy and creamy and on and on. Gradually add water, blending until smooth. Step 6 In a small saucepan, combine sugar and cornstarch. Lightly grease a 10- to 12-cup bundt-style pan. Unmold the bundt pans and cool completely before icing. Add sugar, ginger, cloves, cinnamon and salt. When baking the cake in mini Bundt … When I’ve waited 10 minutes, I had trouble. Serve warm with butter sauce and whipped cream if desired; or let cool completely and decorate with icing. Spray mini Bundt cake cavities with non-stick cooking spray and set aside. Warm, rich flavors that only surface in the winter and around the holidays. Cook over medium heat, stirring constantly until mixture boils. I know that it can be crazy with errands and stresses taking over, but if we all just slow down for a moment and go back to those old traditions and memories we can enjoy things like Warm Gingerbread Cake with Lemon Sauce and laugh with our favorite people while we do it. Cuisine: Continental. While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Serve with a generous spoonful of warm lemon sauce, if desired. Remove from heat. Sift flour, baking powder, salt, ground ginger, cinnamon, and nutmeg into medium bowl. gingerbread is one of my all time favorite things ever. I also double the cake recipe and use a cake size pan or bundt cake pan. Serve cake with sweet sauces such as Coffee Caramel Sauce, plus dollop of whipped cream and sprinkle of toasted pecans for impressive plated dessert. Now, I wish I could say that I was “making this for a party” or “taking this gorgeous cake to a holiday potluck.” But no. Gingerbread is a classic for Christmastime. Stir in butter, lemon rind and juice. Molasses Thumbprint Cookies with Chocolate Filling, Filed Under: Bundt cakes and Pound cakes, Cakes Recipes, Christmas Desserts, Easy Desserts. Add spices to taste- I’m going to tell you the exact measurements to use, but gingerbread cake is one of those rare recipes where too much of something might bother you while it’s exactly what another person loves. The cake is a small cake and it really doesn’t puff up very high either, but it is cram packed full of flavor. What was this molasses cake recipe and why wasn’t she making it for us kids growing up? A few years ago my mom told me that she grew up eating a warm gingerbread cake serve with a lemon sauce every Christmas season and I was totally intrigued. Defrost before serving. Can’t wait to try them. Not over filling your flour or over mixing the batter is key to helping this gingerbread cake turn out moist. Remove from the heat. Beat shortening, sugar, molasses and eggs until well blended. 1/4 cup brown sugar, firmly packed . How to store: Store this freshly baked gingerbread bundt cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week. In large bowl, beat gingerbread ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. The cake should be starting to pull away from the pan. While cake cools, combine powdered sugar, water, lemon juice, cornstarch, and salt for lemon sauce in a saucepan, stirring with each addition. Or a scoop of vanilla ice cream. Dust cake with icing sugar, if desired. Hi Adrianne! Garnish as desired. Disneyland Resort pastry chefs are known for their favorite gingerbread recipe. Lemon Sauce: Combine sugar, cornstarch and salt in a small saucepan, mixing well. Cake: 1/2 stick butter. If you’re going to freeze gingerbread cake it’s best to place it straight in the freezer or keep it wrapped well until you can put it in the freezer as it does tend to dry out a little more over time. Serve warm with Lemon Sauce. You may add more sugar if you find the icing too thin. Wish me luck!! Boil and stir for 1 minute; remove from heat. Keep the cake stored in an airtight container. Slowly mix it in too. Storing Tips. There are endless options to serve your Classic Gingerbread Cake. Brown Sugar: Lends a ton of moisture and flavor to Gingerbread Cake. Plus, with an infused ginger syrup drizzled on top, this is one incredibly flavorful and moist cake. Slowly mix in flour. EASY to make with pantry staples, it's light on the pocketbook too! I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. Dust with powdered sugar if desired, serve with lemon sauce. Always keep the cake covered to retain its moisture and flavor. You mention “soda”- do you mean baking soda? Bring to boil. Alright, let’s really get into how to make gingerbread cake from scratch. Cool 10 minutes, invert on wire rack. 2. Cream butter and sugar in bowl. Or Have it along with your evening coffee, winters can’t get any better! Pour batter into prepared pan. These bundt cakes aren’t as dense or overly spiced as most recipes around. Bundt cakes will stay fresh at room temp for 4-5 days, covered tightly. I picked her brain a bit and she explained that she doesn’t enjoy the gingerbread cake alone very much, but you add that warm lemon sauce over the top and all of the flavors meld together into a perfectly delicious, spicy dessert with just a hint of fresh, bright lemon. Cook over medium heat until thick and bubbly, about 1 minute. You have to admit it. Yield: 2-1/2 cups. Dec 9, 2013 - Sharing recipes with a purpose to inspire hospitality while using our resources to help needy children around the world. Flip cake out onto a rack set over a baking sheet. What gorgeous mini bundt cakes! Excited to make these with my kids this weekend; look too good to pass up! I am making this cake for our annual family dessert “bake-off” contest on Christmas Eve. Course: Cake. baking pan. The only tense moment comes when removing from the bundt pan. Preheat oven to 350°F (177°C) and spray/grease a bundt pan with oil spray/oil. Dec 22, 2019 - Gingerbread Cake With Lemon Sauce With Crisco Original No-stick Cooking Spray, Crisco Butter Flavor All-vegetable Shortening, Firmly Packed Light Brown Sugar, Granulated Sugar, Large Egg, Buttermilk, Light Molasses, Pillsbury Best All Purpose Flour, … Bring to a boil over high heat, stirring constantly. Remove pan and cool cake completely. Beat slowly to combine. It’s all about my mom today. Also the batter is super easy to whip up. In a bowl, whisk flour, cocoa, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt. I had to hold John back from stealing his because I wanted to snap this picture. He's pointing to the one he wanted. Lemon Sauce: Mix 1/2 cup sugar and 1 tablespoons plus 2 teaspoons cornstarch in saucepan. Most often I make this cake in a traditional Bundt pan. They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between. Add in egg and vanilla and beat in to combine. 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