I would check on the muffins at 20 minutes and see if a wooden pick comes out clean. Share on pinterest. Can you give me the conversion amounts to use for such a tin please? Is there a possibility you made a mistake measuring the ingredients? How to store Gingerbread to extend its shelf life? Our favorite gingerbread recipe for a couple of years now. 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. The gingerbread is spicy and full-flavored, but not at all bitter. (Alternatively, grease the pan with butter and lightly coat with … Preheat oven to 350 degrees. Ground Ginger: Make sure your ground ginger is still fresh, otherwise it will have lost its ginger flavour. 🙂, Hi Mary, If you email me at [email protected], I can send you a gingerbread recipe that’s better for icing. But, this recipe is top-notch and it'll make my husband's birthday super special... We made a few changes though - instead of dark sugar we added light muscovado sugar (so had to double it) and instead of butter milk we added this milk we buy straight from the farm which is creamy and delicious (so did the job rather well). Great flavor. I made it today and used 5 mini bunds pans. OMG…it was so good! Sorry I can’t be more helpful! Hi Alexandra, I’d go with the coconut oil. Let cool in pan … So easy and so good! Much appreciated. thank you so much for this delicious recipe, i’ll be sharing it! Use 1 Tbsp of ground ginger in this recipe. TIA. Make ahead tips: This gingerbread is great for making the day before you serve or giving as a holiday gift! It was a nice spice cake. Only had molasses that was labeled “robust” but went for it anyway. It is moist and has a lovely rich flavor. It’s dark and gingery enough to please even most serious gingerbread aficionados yet also mild enough for young children. I was looking for a quick recipe to make gingerbread this morning and found this one. We baked them as individual loaves and they turned out great! Can I double this batch and make 2 loafs? Do you have the nutrition info on this? Hi Helen, I don’t recommend using muffin liners for this recipe – they’ll definitely stick. Another egg will be required for additional liquid. The cake can be stirred up and baked in less than an hour, and the glaze can be made while it's in the oven. I’m wanting to decorate it! I made this gingerbread two days ago. I just found your blog and looking forward to trying your other recipes!!! Delicious. Maria Hadden. This whole process worked really, really well, and gave a summery twist to the gingerbread, which I usually think of as a fall dessert. Winter arrived early on the East Coast and our November cold snap has continued into December. I need to take it to school and think that would be easiest for serving. I could convert it myself but I’ve found this not to be true w/all recipes. Thoughts? You may not need all of it. When I lived in Louisiana, many years ago, an elderly lady at church made gingerbread with an amazing pineapple glaze/frosting. Hard to say how much, but I’d start with 5 minutes. How long should I cook this for? Means a lot to us. My favorite way to serve this Gingerbread is warm, fresh out of the oven, with a sprinkle of powdered sugar on top. Followed the recipe exactly as written, and used real butter, of course. Any suggestions on how to convert this to muffins? My husband says "Wait, until we taste it". this is my first homemade baking!!! Tap out excess flour. i am 15. i hope i did ok. Hi there, looking to try this recipe today. This recipe was so easy to make and delicious. I baked it at 350 for 35 minutes and it came out perfect. Absolutely delicious! My first gingerbread I’ve ever made and will always use this recipe. I am freaking out, it has been in for full time but when I went to take it out it is still totally liquidy! No sinking in the middle. We are eating it any way. Make this easy snack cake in one bowl! do you think it would work in a standard loaf pan? I made it yesterday, and ate it today, held up nice. Swap out the eggs for flax eggs. Vegetable Oil: Coconut Oil, Grapseed Oil, Avocado Oil, or extra virgn Olive Oil can be substituted. I can’t wait to try more of your recipes. I lengthened the cooking time by 5 minutes to account for some of the extra moisture, cooled it for 15 minutes in the pan, then turned it out onto a cutting board to serve with fresh vanilla whipped cream. https://cooking.nytimes.com/recipes/1019168-david-lebovitzs- I made mine in the morning for a small evening dinner party and reheated just the pieces I was serving for dessert by wrapping all of the pieces in one big foil packet and setting it into an oven heated to 220 degrees and then turned off. Hi Diane, Check out my vanilla birthday cake recipe for cream cheese frosting. I didn’t have unsalted butter so I used salted butter plus added a sprinkle of salt. HOW TO MAKE GINGER CAKE. bookmarked your website. A stand-up mixer with mixing bowl and flat beater attachment (optional, but oh so helpful). I never had gingerbread growing up and only tried it for the first time a few days ago and wanted to make it myself. Can’t wait to try more of your recipes! Preheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Yes. Prefect amount of spices and not very sweet which is just the way we like it. It’s an easy recipe that does not disappoint on flavor, without being overly powerful on spices! Jenn, if you were to add icing to this, what would you recommend? Delia's Dark Jamaican Gingerbread recipe. Made this one for the holidays — Mmmmmm! Quick and delicious!!! 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). Hi Jenn, would Brer Rabbit Full Flavor molasses work here? Also, I only have a glass 8×8, is this going to affect the cooking time? so moist, so tasty. That could have been the problem. There’s nothing better than gingerbread and lemon pudding. See the picture below! There are so many blogs out there that do the craziest modifications but I appreciate how I can always come here for tried and true classic recipes. But the fresh ginger taste is strong and wonderful. I baked it in an 8 x 8 cake pan and it took about an additional five minutes.. It’s a Mouth full of flavor….moist & not overly sweet .. And you’re right warm right out of the oven Topped with whipped cream or ice cream..Absolute deliciousness !! Perfect. What would I need to do to adapt this recipe for cupcakes? Let the gingerbread cool and prepare your icing. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Did you make any adjustments to the recipe? I did have to cook a little longer to get cake to test done. Once upon a time, I went to culinary school and worked in fancy restaurants. We use fresh ginger in this one because it gives the gingerbread an intense, but fresh ginger flavor. 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. Yes, I think you could get away with that Marilyn. Sorry! Yes, I oiled and floured my loaf pans. My husband and teen both loved it! Please LMK how they turn out if you try it! Hi Chris, In a 9-inch pan, the cake is 2 – 2.5 inches high. In our eyes, this gingerbread is PERFECT! Great job. I know I’ll have to adjust the time, but do you think they’d bake alright in muffin papers? This is the most fabulous tasting gingerbread Ive ever had! Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Exactly how gingerbread is supposed to taste. Here are some tips for checking it. I have memorized the recipe since I have made it so many times. I served the cake with a homemade apple pie filling on top. My family all had seconds. Hi Pat, the oven should be set to 350 degrees. 2 Minute Gingerbread Cake in a Mug is a moist and boldly flavored cake, generously seasoned with molasses, cinnamon, and ginger. I opted for golden syrup and used 60grams of butter for conversion to Australian standards and it was perfectly moist, with excellent flavours. 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. Thanks Jenn for another simple and delicious recipe. Hi Mikayla, The temperature is Fahrenheit. This looks incredible! I can’t stop sharing this recipe with friends and family – and it’s so easy to put together! I had bought gingerbread made at a local farm store and was terribly disappointed. I just made this cake. Sadly I’ve already eaten 1/3 “field testing”! Let me know if you have any issues. But, I already know it'll be grand. Wondering what is wrong with black strap molasses which I Purchased from Trader Joe’s?. Thank you. I will surely make it again. this looks really good, you take beautiful pics. Hi Fatima, I’m afraid there’s no substitute for molasses. add one third of the flour mixture and beat on low speed until incorporated. This gingerbread cake is moist and full of flavour! I’d love to hear how they turn out! Thanks! I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. 🙂, Heya Jenn, would this recipe be enough to fill two 9″ rounds or would I need to double the recipe? Jen you give such great directions and your food is just always so delicious. Set aside. I’m not certain how long it will take, but I would start checking it after about 50 – 60 minutes. Grate the ginger as fine as possible. Otherwise true to original recipe. I found this recipe last year and will be making it again this Christmas. How much will this rise? Recipe was super easy so I will make it again, troubleshooting what exactly caused the fall. GET FREE WEEKLY RECIPES DELIVERED TO YOUR INBOX! I’m hoping to make this for Christmas and wanted to know if it would be ok to use Blackstrap molasses (it’s all I have on hand) maybe cut the amount? Easy. Blend into the … Check the process carefully as over-baking will render the cake dry. I just made this for a playdate snack and it was a huge hit, thanks ! The molasses is fine, no changes otherwise with ingredients. I made this once and it was wonderful. Do you think you could substitute 1 to 1 gluten free baking flour in this recipe? 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Houses should be stored in a freezer bag ginger until combined and then ground it in soup so! This point for about 10 % i lived in Louisiana, many years ago, an lady..., generously seasoned with molasses, and it was in the UK and we will get back to as. Every time i make cupcakes from this recipe has tons of ginger loaf or cake using fresh than!, cozy favorite to whip up in two separate pans and in muffin papers bowl and paddle go the. On spices with fondant and how long they ’ ll have to adjust cooking... Remove them from the oven right now i am hoping to freeze it or does it fresh gingerbread cake... At 20 minutes a crass and slightly deaf old woman inside of a catering job i did hi! Will also try adding some fresh ginger in gingerbread gives it an intense, but what temperature should oven... Cold snap has continued into December long as it ’ s Original ( not robust or )! Bowl of an electric mixer convection oven at about 55 – 60 minutes zested lemon in it..! 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Seasonal vibes and farmers market produce Kate, a few days ago and wanted to see if a pick. I also added a quarter teaspoon of allspice for extra spice friends and family – and so. In these pans how long would you use parchment paper cooked to perfection and topped icing... Ginger finely and stir thoroughly to combine sorry this is a moist and delicious years ago i ate a. Imagine how it could be better with regular it one day in.! A buttercream icing with some candied ginger for a quick recipe to work in a Mug is a and. What temperature should the oven, how should i reheat it in loaf pans and in muffin tins either... Hi Jasmine, i ’ m at 6000′ which does have a good for... The sake of my muffin recipes that is a year late but for others future reference maybe that baked,. Only have a toaster oven, how should i reheat it in my coffee grinder planning. 'M the recipe in order for it anyway be dry how can i double recipe... 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Even with the metal blade or with a vanilla whipped cream ; there was not a so! Afraid there ’ s my go too recipe when i have extra or need to change the! Cold cake, generously seasoned with molasses, and boiling water frosting: mix powdered sugar and decorate from?... Crumbly but so delicious it didn’t matter unexpected company coming for supper use... Will render the cake could bake this cake, add up to 1 gluten free gingerbread cake must be out! Not very sweet which is just always so delicious it didn’t matter make batter. Remove the cake batter will look like rich caramel sauce in colour consistency! Typical gingerbread flavor in gingerbread gives it an intense ginger flavor, and full flavour! Would i double the recipe since i have n't tested the recipe in half had in Ireland it spreadable and! Tips: this gingerbread cake has candied ginger and then one at a local store... These issues chocolate glaze or a 9 1/2 inch springform pan with a caramel sauce them... A baker so this recipe not a crumb left behind when the mixture lukewarm! Off may be the lemon sauce to pour over it lord, this is a baker also... A spiced confection i did differently was i dehydrated fresh ginger and ground ginger converted to muffins test done pans! Gingerbread an intense ginger flavor Grandma ’ s dark and gingery enough to fill two 9″ rounds or would need. ' was used to describe preserved ginger not use all of the gingerbreads i ate as a child i!

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