Best 5 Sugarplum Gingerbread Cake Recipes

SUGARPLUM GINGERBREAD CAKE

Steps:

• Put the prunes along with 1 1/2 cups water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer until the fruit is very soft and starting to break down, about 5 minutes. Remove from heat, and stir in molasses and baking soda, then set aside.
• Position a rack in the center of the oven, and heat to 350 degrees. Generously butter or spray, then flour a 12-cup, or 10-inch Bundt pan, and place it on a baking sheet.
• In a small bowl, whisk together the flours, baking powder, ginger, cinnamon, cloves and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium-speed until very thick and pale. With the machine running, add the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl, then set speed to low and add the molasses mixture. Beat until just incorporated, then scrape down the sides of the bowl again. Gradually add the flour mixture, mixing only until all traces of flour disappear. Transfer batter to the prepared Bundt pan.
• Bake for 50-60 minutes, or until a skewer inserted into the domed part of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and cool completely to room temperature.
• Dust the cocoa powder over the cake, using a fine-mesh sieve or tea strainer, then transfer to a serving plate.

GINGERBREAD CAKE

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

GINGERBREAD CAKE

Steps:

• Preheat the oven to 350 degrees and then prepare an 8×8 or 9×9 cake pan, either size will work. Grease the bottom and sides with butter and cut a slice of parchment paper to lay inside.
• Using an electric mixer, beat brown sugar and eggs for at least 3 minutes.
• Add in buttermilk, molasses, melted butter and vanilla extract.
• Beat for 5 minutes until all of the ingredients are combined and have a fluffier texture. Scape down the bottom and sides of the bowl.
• Combine the flour, ground spices, baking soda and baking powder and salt in a medium bowl.
• With the mixer on low, slowly add in the dry ingredients.
• Scrape the bottom and sides of the bowl and using a spatula, fold it all together.
• Pour into the prepared baking dish and bake in a preheated 350 degree oven for 30 minutes.
• Let the cake cool and then add a fluffy layer of gingerbread frosting over the top OR leave it without and it's just as good!

GINGERBREAD/GINGERBREAD CAKE

Steps:

• Preheat oven to 350°.
• Grease and flour an 8" square pan (or use Pam).
• The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
• When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
• Once everything is mixed in, pour the batter into the prepared pan.
• Bake at 350°. Check for doneness by inserting a toothpick in the middle.
• When it comes out clean, it's done.

SUGAR FREE GINGERBREAD

Steps:

• Cut flesh off the pear and microwave for 1 minute. Puree the cooked pear when it has cooled.
• Cream butter, pear puree and golden syrup in a small bowl for about 2 minutes.
• Gradually add the egg, beating well after each addition.
• Sift the dry ingredients into the butter mixture and with a knife until just combined.
• Combine the dough with well floured hands, knead for two minutes then cover with glad wrap and place in fridge for 15 minutes.
• Roll out dough so it is 1cm thick, cut out shapes and bake for for 8-10 minutes.