Gingerbread. Nonstick baking spray. 1 1/4 cups all-purpose flour. 1 1/2 teaspoons ground ginger. 1 teaspoon baking soda. 1/2 teaspoon kosher salt. 1/4 teaspoon ground cloves ...

If you’re looking for a nice, simple gingerbread cake to serve with just a dollop of whipped cream, bake this cake in a greased 9 × 13-inch (22.5 × 32.5 cm) pan for about 40 minutes, until a ...

Once the mousse reached around 36°C, fold through the soft cream and pour over the gingerbread base. Allow to set in the fridge for 4 hours or until completely set. Serve cold.

Gingerbread Cake. Prep time: 10 minutes Cook time: 45 minutes Serves: 8 to 10. Ingredients: 3 cups all-purpose flour 2 tsp baking soda 2 tsp ground ginger ...

The recipe first appeared in Martha Stewart Living magazine in 1997, and it’s a classic that has certainly stood the test of time. Get the full Gingerbread Cake Recipe at Martha Stewart’s website.

Serve or refrigerate until ready to serve. Spiced Cream Cheese Icing. In the bowl of a stand mixer fitted with paddle attachment, combine 1/2 cup unsalted butter, 8 ounces cream cheese and 2 ...

Ingredients Prep: 1 tablespoon unsalted butter, softened; 2 tablespoons all-purpose flour; For the Dry Mix: 2 1/2 cups all-purpose flour; 2 tablespoon Dutch-processed cocoa powder ...

Ingredients. 1 cup maple syrup; 1 cup sour milk (or sour cream or yogurt) 1 egg, beaten; 4 tablespoons vegetable oil or butter; 2-1/4 cups flour (we use whole wheat) ...

6. Bake the cake for 35 minutes or until a skewer comes out clean. Once baked, leave the cake to cool in the tin for five minutes before transferring it to a wire rack, removing the baking paper ...