Means a lot to us. I didn’t have any molasses so I used dark maple syrup. Sadly I’ve already eaten 1/3 “field testing”! son, who is a picky eater, LOVED this! Like, love it so much I could eat it year-round and not get sick of it. If yes, how would you reheat it? I love your recipes! In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Hi Kate, A few reviewers have mentioned that they’ve used gluten-free flour successfully. Thank you for the gingerbread recipe I’ve been searching for, Jenn! Woops, silly me made this with blackstrap (I didn’t see the “not,” just the “blackstrap” bit >.<)…it turned out as dark as a very dark chocolate cake, and quite heavy on molasses flavour! The only thing I did differently was I dehydrated fresh ginger and then ground it in my coffee grinder. Lol. Thank you ! The gingerbread was soft and perfectly spiced. Another egg will be required for additional liquid. I would recommend preparing it in several batches as, once you more than double a recipe when baking, it doesn’t always turn out well. It was quick, easy and I didn’t have to drag out the mixer. Hi Jen! I think the fresh ginger is what makes the difference. Stir the milk, 1 Tbsp at a time until you get a pourable consistency. Gingerbread cookies and gingerbread houses should be stored in a tightly closed container on the counter or in the pantry. Made this for Christmas Eve. I have seen a recipe that called for 1/4 cup of molasses and brown sugar, each. Let the cake cool completely in the pan before removing. Perfect gingerbread taste! Browse through our glorious collection of ginger recipes, including Robert Thompson's pineapple and ginger 🙂, Heya Jenn, would this recipe be enough to fill two 9″ rounds or would I need to double the recipe? Yes, I oiled and floured my loaf pans. Easily the best cake I have ever made. STEP 1. I suspect they should take somewhere between 25 and 25 minutes but I’d keep a close eye on them. Enjoy! Do you think I could reheat it gently in the oven? Thank you! Excellent recipe! Thanks so much for sharing. This cake is best served warm out of the oven or reheated. I used the organic unsulphured molasses I had on hand, which I think is darker and richer than the recipe calls for. Could I make ahead and freeze it? I can’t stop sharing this recipe with friends and family – and it’s so easy to put together! This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. I have memorized the recipe since I have made it so many times. It looked really nice, the person having the part had me serve it with homemade applesauce and whipped cream! If not, your oven temp may need to be checked– Place an oven thermometer (you can pick one up at most grocery stores) on the center rack and heat the oven for 15 minutes. Thank you for your help! I LOVE GINGERBREAD. But, I already know it'll be grand. Hi Jenn, thanks so much for your reply 🙂. I add a handful of chocolate chips and sprinkle powdered sugar on top before serving – it’s really delicious. It came out moist, spongy, and full of flavor. I usually make gingerbread for my husband’s birthday and thought I’d give this one a try. Only had molasses that was labeled “robust” but went for it anyway. (It should take less time in the oven, so keep a close eye on it.) The baking time therefor needs to be reduced by about 10%. They’ll be small muffins–you could do 1 1/2 times the recipe to make them a little bigger but keep in mind that they won’t dome like cupcakes do. I would add fruits or candied ginger and nuts to enhance texture and add flavours. Moist a d delicious! The cooking time will need to be adjusted down. Still, it’s DELICIOUS. I made this recipe today and used a loaf pan. Thanks! Preheat your oven and prepare your pan by greasing and flouring the inside. It came out perfect. Share on facebook. peeled fresh ginger, ground cinnamon, grated nutmeg, sorghum syrup and 10 more Gingerbread Cake Pillsbury Baking baking soda, milk, all purpose flour, lemon juice, ground ginger and 8 more Hi Jenn .. Heavily spiced, gingery, dark and dense. How can I make cupcakes from this recipe rather than a cake. I ordered some molasses a while ago. Highly recommended. Hope you enjoy! Happy holidays and I hope you enjoy! I am freaking out, it has been in for full time but when I went to take it out it is still totally liquidy! Sorry! Made exactly according to the recipe, resisting the impulse to tweak it, I was overwhelmed by experiencing an ideal gingerbread. Hi Ross, Blackstrap molasses has a much stronger taste. I’d love to hear how it turns out! SIGN UP HERE! I would like to double or triple this to make into a bundt cake for the holidays. I’m planning on making it ahead for tomorrow’s Christmas Eve meal. This site uses Akismet to reduce spam. If you prefer a stronger, spicier cake, add up to 1 tablespoon of ground ginger. Will make this again! Wondering if this gingerbread could be baked successfully in a loaf pan. Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. I doubled the recipe, but I only had enough molasses for 1 1/2 the amount called for. Any thoughts? How would I adjust the cook time? I will be visiting your site often in the future. In a medium bowl mix together the flour, cinnamon, all spice, … Beat in molasses and ginger until combined and then one at a time, add in the eggs, beating in until well incorporated. Thank you for sharing the recipe! Followed the recipe exactly as written and it is moist and delicious. It’s great for company or just whenever you want something sweet (but not too sweet). I haven't tested the recipe with flax egg, but it should work. My husband for his birthday requested some sort of ginger loaf or cake using fresh ginger and i was very nervous about it! More likely, I think the high moisture content of this cake is making removal a little tricky (other gingerbreads are typically drier) so I’d suggest serving it straight from the pan as specified. I know I’ll have to adjust the time, but do you think they’d bake alright in muffin papers? The timing will depend upon the size of your loaf pan, but I’d start checking at about 25 minutes. Do you think you could substitute 1 to 1 gluten free baking flour in this recipe? It is everything I’d hoped it would be: bold, spicy ginger flavor and rich buttery taste. Every recipe of yours has been a hit. The gingerbread is amazing!! That could have been the problem. would it make a difference if I used cake flour instead of all purpose flour? Try spread with butter. I just made this and it got a massive thumbs up from my son…definite keeper. Gingerbread Cake lasts for: 5-7 Days: 6-8 Months: Gingerbread Cookies last for: 2-3 Weeks: 6-8 Months: Gingerbread Houses last for: 3-4 Weeks: 6-8 Months: GingerSnaps last for: 2-3 Weeks : 6-8 Months: Of course, all foods last for a shorter period of time if they are not stored properly. Whisk in the milk, 1 Tbsp at a time until you get a pourable consistency. So good! It reminds me of the French Canadian molasses cake my Dad used to make. Thank you for sharing your wonderful recipe with us! really excited to try out this recipe for a Christmas party! Served it with whipped cream with lemon zest. Vegetable Oil: Coconut Oil, Grapseed Oil, Avocado Oil, or extra virgn Olive Oil can be substituted. I t sounds like you can not take it out of the pan. The spices come through beautifully. If you use parchment paper can you remove it as I am hoping to freeze it or does it not freeze well? A cook. How to store Gingerbread to extend its shelf life? Baking time will be different though; I’d start checking them around 15-20 min. My kids absolutely loved it and requested it for Christmas Eve! That was on fanbake. It was done at 50 minutes. Hi Elle, Glad you enjoyed this! I made this for Thanksgiving dessert. A dreamer of dreams. I’d start checking it at about 55 – 60 minutes. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. We've got a Christmas classic for you today: homemade gingerbread! Quick and delicious!!! Combine molasses, milk, 1/3 cup sugar, butter, ginger and egg in bowl; beat until well mixed. Could either be the flour or you may have over mixed it or oven temp was off…when I had a cake fall in the middle, overmixing was the culprit…. For all the Aussies etc… Black Treacle is the substitute for molasses. Thank you for sharing such good recipes. No flavor symbolizes the holidays quite like the flavor of fresh gingerbread. You may not need all of it. 🙂. My daughter said “this is sooo good!”. I’ve made this in a square pan and recently as mini muffins, for my five year old. I’d love to hear how it turns out! I fear that if you use it here, the gingerbread would taste bitter. Why not Blackstrap molasses? Sorry this is a year late but for others future reference maybe. You are so creative and come up with the most delicious recipes. For the person living at 6000 feet that had trouble with rising the cake: Adjustments for altitude are necessary in this recipe. And the cake freezes well; just wrap with foil and place in a freezer bag. Bonus points for making the house smell like Christmas. I like the deep ginger flavor but it is far too sweet for my taste. Add the eggs and … A Jeopardy watcher. Thanks for sharing. I made it with blackstrap and it was delicious! Great texture! I have tried many recipes for gingerbread and have often been disappointed with the texture. Yes, I think any of those options would work, but the baking time will need to be adjusted based on which option you decide to use. (Alternatively, grease the pan with butter and lightly coat with … Thank you! Heat oven to 350°F. Do you know how many cups of batter this makes? One mentioned that she had great results with Bob’s Red Mill Gluten Free All Purpose Baking flour. I was a bit heavy handed with the spice measures, and used 65% molasses & 35% golden syrup because I’m in Australia and couldn’t figure out whether the molasses I’d bought was blackstrap or not. Preheat oven to 350°F.Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. YOU'LL ALSO LOVE . I would check on the muffins at 20 minutes and see if a wooden pick comes out clean. The 3D gingerbread silicone mold idea was a flop they baked unevenly. The fresh ginger is a modern touch, admittedly, but I always keep some in the fridge and wanted to try it in a less contemporary, pan-Asian way one day (it worked). Serve. Hi Meme, the gingerbread should bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. While the gingerbread is cooling, prepare your icing. Sorry! I’d start checking at about 25 minutes. Moist and tender gluten free gingerbread cake, perfectly spiced and ready for the holidays or any time at all. Enjoy! do you think it would work in a standard loaf pan? I had the same experience as other bakers with the baking time recommended in that it did not seem cooked in the bottom of the center. thank you so much! This is wonderful and easy! Continue making the batter per the instructions in the recipe card. I saw your recipe for Gingerbread, and decided to make it for our dinner tonight. I’m not certain how long it will take, but I would start checking it after about 50 – 60 minutes. My first gingerbread I’ve ever made and will always use this recipe. The timing will depend upon the size of your loaf pan, but I’d start checking at about 25 minutes. Just wondering how soon to cook it before Christmas? Love serving this if fall with string coffee areond the fire. The data is calculated through an online nutritional calculator, Edamam.com. I made this recipe twice and both times it sunk in the middle. Hi Gail, do you have a sense as to how much each of the 21 cavities hold? Hello, Rhubarbarians! Another perfect recipe! It was delicious and very light. This was simply amazing. Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. 2 tablespoon of flour need to be added, the soda(leavening) should be adjusted to 1/2 teaspoon plus 1/8 teaspoon. Whisk to combine and set aside. I first developed the recipe for this gluten free gingerbread cake way, way back in 2011. Put oven rack in middle position and preheat oven to 350°F. you have a lovely blog here. Please let me know how it turns out — great idea 🙂. I added raisins. Sorry! I am in the process of making this (I hope you see this comment) and I realized I only have an 8×8 pan. this is my first homemade baking!!! Hope you enjoy! Merry Christmas! Will make often. The oven temperature needs to be increased by 25 degrees. I cannot get molasses, Can I substitute golden syrup and treacle? It’s dark and gingery enough to please even most serious gingerbread aficionados yet also mild enough for young children. Ground Ginger: Make sure your ground ginger is still fresh, otherwise it will have lost its ginger flavour. Thank you for the recipe and the prompt responses you provide. Great cake recipe! However it seems we don’t have any molasses, is there anything I could substitute? Quite tasty. Love your website!!!!! If I don’t have a toaster oven, how should I reheat it in the conventional oven? . Sorry! That would be important in determining how much batter you’d need and how long they’d need to bake. Maria Hadden. Thank you so much again! The chia seeds are ground up with some candied ginger for a stronger infusion of the ginger flavor. Hi Adrienne, This is best right out of the oven, but you can make it up to 2 days ahead. Sorry I can’t be more helpful! Easy. Your email address will not be published. I sent the recipe to my sister and her husband and they both said it was delicious. Delicious. As an Amazon Associate, we earn from qualifying purchases. The cake turned out moist and was very delicious served with a bit of lightly sweetened whipped cream and some pomegranate seeds on top as a garnish. Pour batter into prepared pan and place on the center rack of your oven. Hi, you can get Grandmas molasses on Amazon. Fresh ginger and molasses are the stars of this simple cake recipe, so don’t try and wiggle your way out of using them. I'd love to know how it turned out! Very flavorful and moist. I use Grandma’s Original unsulphured molasses but any brand will work. 🙂. I made this to take for dessert when invited last minute to dinner at our friend’s house. What would I need to do to adapt this recipe for cupcakes? This ones a keeper !! Colleagues are already asking for the recipe… with thanks from Australia! Is there an alternative to molasses? My only question is, every time I make it – the middle ends up concave/receded in sort of a square shape. Imagine the aroma of this spiced, Christmas loaf cake baking in your oven. Also I used a large glass baking dish and baked using convection oven at 325 for 30-35 minutes. Thank you. It lightens the flavor quite a bit, but it is still very tasty! I made this once and it was wonderful. A tea drinker. Also, I have been microwaving gingerbread pieces wrapped in a paper towel that comes out fabulously moist and warm – 20 seconds right from the fridge. How can I calculate this recipe for 125 servings? Question: Can I make it ahead of time and reheat it? I tried this recipe because I wanted to see if it really achieved that perfect balance. This recipe has tons of ginger intensity, thanks to the half cup of the minced fresh root. To reheat it, I would recommend putting in the toaster oven on a low setting for a round or two just enough to warm it up a bit. Thanks! Thanks so much, love all your recipes, Kate in London x. Hi Kate, I believe treacle is the British term for molasses — although be sure to use black treacle, as I believe pale treacle is more like golden syrup. But, we like to use fresh ginger to give it that WOW factor. Thanks, and can’t wait to try this gingerbread! Great job. The recipe is a “keeper”. Thanks so much ! i picked it over another i found on the internet because this one doesn’t use half white/half brown sugar — only brown, and you can taste the difference. Served it with fresh whipped cream and it perfect! I have a baking tin that I wish to make 21 mini gingerbread loaves in with your recipe. Just what I was craving! I just made this cake. Worth making! Regarding the caramel sauce, I really think either the traditional or salted version would be delish, so it’s hard to say (but I’m a bit partial to salted caramel). Looking to satisfy my craving, I decided to make my own and found this recipe. Thanks! Will I need to shorten the bake time? I just made this and it’s amazing. I want to use it to bake individual houses for each guest at her Christmas Eve dinner using your recipe. If I remember correctly, the pan was about 2/3 full, likely less. I was worried the flavor would be too strong for my young kids, but they loved them! Homemade gingerbread with fresh ginger recipe! Do you think I could top this with an espresso glaze? Thank you! Then finshed it off striaght out of the oven with a port wine & golden syrup glaze. We used about 4 1/2 Tbsp of milk for this. Did you butter and flour them? Oh man...... send some of those cookies my way! Nowadays, 'gingerbread' refers to the spiced, ginger loaves, cakes, cookies, and houses we all know and love during the holidays. We are eating it any way. Mix together the dry ingredients in a large bowl. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. It’s delicious! Moist and delicious! Pour batter into pan; bake until a … I’m trying to choose between a traditional caramel sauce and salted caramel sauce. do you think I can switch veg oil for butter? A nice holiday dessert! Our favorite tool for this is a microplane, but you can also use the finest section of a box grater. Definitely the new family favorite. Robust molasses has a much stronger taste. Learn how your comment data is processed. Thank you so much, Jenn! With some fresh made whip cream it was soooo good! The crunchy edges are to die for. Jen, as always, I love your recipes. Combine butter and brown sugar in the bowl of an electric mixer. I’m wondering if I can make it again with coconut sugar instead of brown, or will that change the texture or taste? Hi Jenn, would Brer Rabbit Full Flavor molasses work here? A spatula to get all of the dough out of the mixing bowl. Perfect Gingerbread recipe. 18 tablespoons (2 1/4 sticks) unsalted butter, slightly softened 2 cups sugar 3 large eggs 1 cup molasses 2/3 cup minced fresh ginger 2 tablespoons freshly grated orange zest 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon table salt 1 teaspoon … Thank you very much in advance. A 9x5 inch loaf pan. Hi. How long should I cook this for? Turned out absolutely divine served with double cream. A whiskey lover. Yes, I think you could get away with that Marilyn. I baked it in a glass square pan and it was a little crumbly but so delicious it didn’t matter. Why is it called gingerbread? In our eyes, this gingerbread is PERFECT! Everyone loved it. It differs from Gingerbread in that it is not so dark; it is more golden colored, and does not have any molasses. 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. I know Germany has something called Lebkuchen, which resembles gingerbread, but my version is just a good ol’ american version :). Hi Ann, I think you’d actually need to double the recipe in order to have enough batter. But not sure why you had issues with the pans. Nutritional information is offered as a courtesy and should not be construed as a guarantee. We use fresh ginger in this one because it gives the gingerbread an intense, but fresh ginger flavor. An easy and delicious recipe. The result was excellent! What do I do? Do you have the nutrition info on this? Hi Tina, you may have a little extra batter with that sized pan. very yummy! Next weekend I'm making ginger molasses cookies to give to neighbors and friends and I'm prepping now to resist the urge to make an extra dozen just for myself. bake for 55 minutes or until a wooden pick inserted in the center comes out clean. This is gingerbread weather. I’d start checking them around 15-20 min. Instructions. Hi there. That’s the kind of gluten flour I have used successfully in a couple of your recipes, myself. Just made the gingerbread recipe in an 8×8 pan, followed directions except added 2 tbsp of fresh grated ginger, came out great, did not sink in the middle, my “testers” agreed it was the most robust, moist gingerbread they have had. Hi Phyllis, So glad you enjoyed the cake. Perfect. But it did not read as gingerbread (even with the fresh … Hi Lynn, The cake will be a little taller but I think it will work fine. 🙂. Increased ginger a smidge and added black pepper and mace, plus ground spices fresh. Thank you so much for all of your amazing recipes! Please LMK how they turn out if you try it! I would start checking them for doneness after about 20 minutes. Preheat the oven to 350°F. Oh yay I'm so glad to hear this, Divya and Alan! I didn’t have unsalted butter so I used salted butter plus added a sprinkle of salt. This fresh ginger cake recipe (a true gingerbread) is moist and beautifully spiced with fresh ginger, powdered ginger, cloves, cinnamon and a little pepper. My childhood memories are of having applesauce on top and am forward to trying this! I wish you more success! Hello , can I replace molasses with honey ? Loved this recipe! Thank you for sharing it! How long should it bake? This whole process worked really, really well, and gave a summery twist to the gingerbread, which I usually think of as a fall dessert. Hope that helps! Mix together the molasses, sugar, and oil. Hope that helps! Will be making it agin over the holidays! If it's iced, it will need to be kept in the refrigerator. I’d start checking them at about 25 minutes. Thinking of frosting with a marscapone frosting. Thanks! STEP 2. Any mild-flavored molasses will work, such as Grandma’s Original (not Robust or Blackstrap). Hope you enjoy! Thanks for checking. Let cool slightly, then slice and serve warm with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream. I fear that if you use it here, the gingerbread would taste bitter. The molasses is fine, no changes otherwise with ingredients. So I remade it in in a cake pan this time and it came out perfect. And this recipe was well received! BUT the gingerbread tastes delicious. So yummy still warm from the oven with whipped cream on top. I topped the cake with whipped cream. — Mary Johnston O’Rourke on September 6, 2020, — Christopher Goodfellow on January 17, 2020, — Elizabeth Boudreau on December 21, 2019. My Dutch grandma used to bake an amazing Ontbijtkoek – a Dutch breakfast cake… Also, the espresso glaze was awesome! Thank you and Merry Christmas!🎄🎄🎄. Hope that helps! Day before or days before? Airy and moist with a robust flavor! Using only half the molasses will definitely change the flavor of the gingerbread; it will still be good but won’t have as strong a gingerbread taste. If your thermometer reads higher or lower than your oven setting (325°F with the oven set at 300°F, for example), you can get the oven calibrated or just adjust the setting in the future to make up for it. Set aside. Just the right blend of spices and so moist. There’s nothing better than gingerbread and lemon pudding. Mix the flour, sugar, Hi, I'm Trish Bozeman, a busy mom with a passion for cooking vegetarian meals with seasonal vibes and farmers market produce. However, some people like to serve it with a dollop of fresh … Absolutely fantastic! I baked this in a regular round cake tin and it cooked to perfection but needed about 5 minutes longer in my unreliable oven. Did you make any adjustments to the recipe? Place second layer on top, cut surface down. Jen you give such great directions and your food is just always so delicious. GREAT recipe! Please take a look at the steps and video before attempting this recipe! Yes Pat, I think you could, but you’re likely to need more batter– you may need to double the recipe to ensure that you have enough. Cream the butter and sugar together in a stand up mixer. Sorry I can’t be more helpful! I loved that it was a mild molasses taste and not so sharp as other recipes. Once upon a time, I went to culinary school and worked in fancy restaurants. I have a feeling this Easy Pear and Fresh Ginger Cake might soon follow suit! Patricia Bozeman is a mother. It is very important that your spices are not old. Depending upon the size of your loaf pan, you may have a bit of extra batter, though.

fresh gingerbread cake

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