Gingerbread Cake
Gingerbread Cake requires approximately 1 hour and 10 minutes from start to finish. For 45 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This side dish has 376 calories, 5g of protein, and 15g of fat per serving. This recipe serves 14. 20 people were glad they tried this recipe. Head to the store and pick up baking powder, salt, robust, and a few other things to make it today. It is brought to you by Culinary Covers. It is perfect for Christmas. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes include Gingerbread Cake With Creamy Gingerbread Frosting, eggless gingerbread cake , how to make eggless gingerbread cake, and Gingerbread Cake.
Servings: 14
Preparation duration: 25 minutes
Cooking duration: 45 minutes
Ingredients:
2 teaspoons baking powder
3/4 teaspoon baking soda
1 3/4 cups (7 ounces) confectioners' sugar
4 large eggs, room temperature
2 1/2 cups (12 1/2 ounces) all-purpose flour
4 teaspoons grated or minced fresh ginger
3 tablespoons ginger ale
1 teaspoon ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon finely ground black pepper
3/4 teaspoon salt
3/4 cup stout beer
1 1/2 cups (10 1/2 ounces) sugar
16 tablespoons unsalted butter
3/4 cup robust or dark molasses
Equipment:
kugelhopf pan
oven
sauce pan
whisk
bowl
frying pan
skewers
Cooking instruction summary:
1. For the cake: Adjust oven rack to middle position and heat oven to 375 degrees F. Grease and flour 12-cup nonstick Bundt pan. Whisk together flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds. Remove saucepan from heat and let cool just slightly.2. Whisk eggs, sugar and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and beer until incorporated. Whisk flour mixture into egg mixture until no lumps remain.3. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles. Bake until skewer inserted into center comes out clean, about 45 minutes. Let cake cool in pan for 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely.4. For the glaze: Whisk all ingredients in bowl until smooth. Pour glaze over cooled cake. Let glaze set 15 minutes. Serve.
Step by step:
1. For the cake: Adjust oven rack to middle position and heat oven to 375 degrees F. Grease and flour 12-cup nonstick Bundt pan.
2. Whisk together flour, baking powder, baking soda, and salt in large bowl. Melt butter in saucepan over medium heat until bubbling. Stir in ground ginger, cinnamon, allspice and pepper and cook until fragrant, about 30 seconds.
3. Remove saucepan from heat and let cool just slightly.2.
4. Whisk eggs, sugar and fresh ginger in large bowl until light and frothy. Stir in melted butter mixture, molasses, and beer until incorporated.
5. Whisk flour mixture into egg mixture until no lumps remain.3.
6. Pour batter into prepared pan and gently tap pan on counter to release any air bubbles.
7. Bake until skewer inserted into center comes out clean, about 45 minutes.
Let cake cool in pan for 20 minutes, then turn out onto wire rack set inside rimmed baking sheet; let cool completely.4. For the glaze
1. Whisk all ingredients in bowl until smooth.
2. Pour glaze over cooled cake.
3. Let glaze set 15 minutes.
4. Serve.
Nutrition Information:
covered percent of daily need
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