Best Prize Winning Gingerbread Cake Recipes

OLD FASHIONED GINGERBREAD CAKE

Steps:

• Preheat oven to 350 F
• Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
• Sift together dry ingredients in a large bowl.
• Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
• Add the boiling water.
• Beat for another two minutes and turn into prepared pan.
• Bake 50-55 minutes, or until cake springs back when lightly touched.

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.

CONTEST-WINNING GINGERBREAD WITH LEMON SAUCE

Steps:

• Preheat oven to 350°. Beat shortening, sugar, molasses and eggs until well blended. Combine next five ingredients; add to molasses mixture alternately with hot water. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool on a wire rack., Meanwhile, for lemon sauce, combine first five ingredients in a small saucepan until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat. , Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from heat. Gently stir in butter, lemon juice and zest, increasing juice if needed to thin sauce. Serve with warm cake. Refrigerate leftover sauce.

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

GINGERBREAD SNACKING CAKE

Steps:

• Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
• In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
• Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

PRIZE WINNING GINGERBREAD CAKE

Steps:

• 1. Preheat oven to 350.Grease and flour an 8inch square baking pan.
• 2. Sift flour,baking powder,baking soda and the spices together.Set aside,
• 3. Cream the shortening and sugar.Add and stir in **molasses.Add eggs and beat well.
• 4. Stir in 1/2 of dry ingredients,add the hot water and stir it in.Then add the remaining dry ingredients.Beat all by hand maybe 30 seconds.
• 5. Spread evenly into the prepared square baking pan. Bake for 45min's. **To help molasses come out of a measuring cup,either spray with a Pam type spray first or even put hot water in the cup first to warm the cup.Either way,the molasses will slide right out!