Old-Fashioned Gingerbread Recipe

Recipes: Soft Gingerbread Cake & Cupcakes with Cream CheeseFrosting

Nov 25, 2008 Donna Diegel

Moist gingerbread cupcakes & gingerbread cake, topped with ginger brandy whipped cream or cream cheese frosting. Easy recipe made with molasses, cinnamon & ginger.

Here's a Thanksgiving and Christmas recipe that will give everyone the warm holiday fuzzies. Try this soft and moist gingerbread, served warm from the oven with ginger brandy whipped cream and a cup of hot cocoa. Want happy kids? Make gingerbread cupcakes, decorate them with cream cheese frosting and holiday sprinkles, and wait for the smiles!

Old Fashioned Gingerbread Recipe

3 3/4 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 1/4 Tablespoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 cup solid shortening
1/2 cup sugar
1 large egg
1 1/3 cup molasses
1 cup room temperature water

Directions: How To Make Homemade Gingerbread

Preheat oven to 325 degrees F.
Spray or grease a 9" X 13" glass, stoneware or non-stick baking pan with vegetable spray, butter or shortening.
In a large bowl, sift together flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside.
In a large bowl of a stand mixer, or with a hand mixer, beat together the shortening and sugar until fluffy.
Scrape sides of bowl. Add the egg and mix again, then the molasses, scraping if necessary.
On low speed, add dry ingredients, alternating with water until the batter is smooth. Scrape sides of bowl one more time.
Pour into prepared pan and bake for approximately 45 minutes or until tooth pick comes out clean. Cool on wire rack, and serve warm with sweetened ginger brandy whipped cream or store-bought caramel sauce.
Serves 12-15. Cover leftovers.

Sweetened Ginger Brandy Whipped Cream

2 cup heavy whipping cream
1/2 cup powdered (confectioners') sugar, sifted
1 Tablespoon brandy
1 teaspoon ground ginger

Directions:

With an electric stand or hand mixer, whip heavy whipping on medium - high speed until the cream is semi stiff. This may take a minute or two depending how powerful the mixer is.
Add powdered sugar, brandy and ginger and whip until stiff.
Place in a pastry bag fitted with a large star tip and pipe on individual pieces, or simply spoon the whipped cream on top.

How To Make Gingerbread Cupcakes

Prepare regular size cupcake or muffin pans with paper liners. Silicone cupcake liners are a relatively new invention. They're colorful and cute, easy to use, don't melt, clean up easy and are reusable.
Make gingerbread cake batter as described above. Fill cupcake pans or liners 3/4 full.
Bake at 350 degrees for 22-25 minutes or until pick comes out clean.
Remove from oven to a wire rack and cool completely before frosting with cream cheese frosting (see below).
Makes 18-24 cupcakes depending on size of pans. Decorate as desired.

Cream Cheese Frosting Recipe

8 ounces cream cheese, softened
2 Tablespoons butter, softened
2 cups confectioners' (powdered) sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon (optional)
water as needed

Directions: How To Make Cream Cheese Frosting

Using a large mixer bowl with a paddle or beater, beat cream cheese and butter until creamy. Scrape down sides of bowl. Add confectioners' sugar 1/2 cup at a time, beating after each addition until light and fluffy. Add vanilla and cinnamon if desired and beat again.
If the frosting is too stiff, add a teaspoon of water at a time until spreading consistency is achieved.
Spoon cream cheese frosting in a large pastry bag with a large star tip. Decorate cupcakes with holiday sprinkles or as desired.

Looking for More Thanksgiving and Christmas Desserts?

Carrot Cake with Cream Cheese Frosting

Pumpkin Cupcakes & Cake Recipe

Soft Sugar Christmas Cookies Recipe

Pumpkin Cheesecake with Gingersnap Cookie Crust

Cherry Cheesecake with Graham Cracker Crust

The copyright of the article Old-Fashioned Gingerbread Recipe in Baking & Desserts is owned by Donna Diegel. Permission to republish Old-Fashioned Gingerbread Recipe in print or online must be granted by the author in writing.