Tag: gingerbread

HONEY GINGERBREAD CAKE – Butter with a Side of Bread by Gordon Ramsay

Gingerbread Cake made with honey instead of molasses for a sweetly spiced holiday cake! Festive Gingerbread cake with cranberries & walnuts perfect for dessert!

This Christmas gingerbread cake is a perfect addition to any holiday party. What makes it unique is that it’s a gingerbread cake without molasses! Of course, we keep the name, because “Honey Ginger Cake Recipe” doesn’t have the same festive feeling we want when people think of this fruity and nutty cake.

What is a Honey Gingerbread Cake?

It’s a versatile holiday cake that takes under an hour to prep, make, and bake (sounds great, right?) This honey gingerbread recipe is a beautiful golden brown cake that adorns any table. Packed with flavor, this fluffy and moist cake is both versatile and delicious!

Honey Gingerbread Cake Ingredients

-Honey: You can use pasteurized, raw, or even agave depending on preferences. Each honey will alter the flavor and color slightly.

-Butter: We need 1 stick (½ cup) of unsalted butter to add needed fats and richness to this cake.

-Sugar: With ½ cup of white granulated sugar we can get a much needed sweetness for this cake, without being too sweet.

-Flour: We will need to use 3 cups of all-purpose flour to make the base of this cake batter.

Spices: Using 1 teaspoon of cinnamon, ground ginger, and ground nutmeg we can create a flavorful spiced cake that tastes nutty and delicious.

-Baking powder: This is our leavening agent which will work to make the cake nice and fluffy. We need 2 leveled teaspoons of baking powder for the perfect cake.

-Cranberries: With ½ cup of dried cranberries (or other dried fruits) we can add a little color, flavor, and chewiness to every slice.

-Walnuts: ½ cup of roughly chopped walnuts is perfect for adding a buttery texture and nice flavor to the batter, but you can substitute with almonds, pecans, pistachios, or even hazelnuts!

-Eggs: Using 2 medium sized eggs we can create the binder this cake needs to hold together. Eggs also help cakes to keep a great texture too!

-Cocoa Powder: Adds to the flavor (as well as brown color) with just 2 teaspoons of unsweetened cocoa.

How to Make Honey Gingerbread Cake

Preheat your oven to 350F degrees or 300F if it’s a convection oven.

Grease a 9x9inch pan with oil or butter and then set it aside.

In a bowl, melt the butter and then stir in the honey until combined.

Whisk the eggs and sugar together in another bowl until fluffy and bright.

Add the honey mixture to the egg mixture.

In another bowl, whisk together the dry ingredients (except for the cranberries and walnuts).

Pour the flour mixture into the bowl of wet ingredients and add in the cranberries and walnuts. Gently fold them all together until combined. Do not over mix.

Bake for about 25 minutes or until it’s golden brown and cooked thoroughly. A toothpick should be able to be inserted into the center and come out clean. Enjoy!

Honey Gingerbread Cake

Gingerbread Cake made with honey instead of molasses for a sweetly spiced holiday cake! Festive Gingerbread cake with cranberries & walnuts perfect for dessert!

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Course: Cake, Dessert

Cuisine: American

Keyword: Honey Gingerbread Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 16

Calories: 294kcal

Ingredients

1 cup honey
1 stick unsalted butter (1/2 cup)
1/2 cup sugar
3 cups all-purpose flour
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
2 tsp baking powder (leveled scoops)
1/2 cup dried cranberries (note 1)
1/2 cup walnuts, roughly chopped (note 2)
2 medium sized eggs
2 tsp unsweetened cocoa

Instructions

Preheat your oven to 300° convection or 350° upper/lower heat and grease a 9×9 inch pan with oil or butter.
Melt the butter and stir in the honey until combined.
Whisk the eggs with the sugar until bright and fluffy.
Mix honey and egg mixture together.
Now put all the dry ingredients except the cranberries and the walnuts in a bowl and whisk together.
Pour the flour mixture and the fruits and nuts into the bowl with the egg/honey mixture and gently fold together until combined. Don´t overmix it.
Bake for around 25 minutes until golden brown and cooked. Check with a toothpick to see if cake is properly cooked.

Notes

Note 1: You can substitute the cranberries with other dried fruit (raisins…) 1:1
Note 2: you can use also other nuts like almonds, pecan, pistachios or hazelnuts

Nutrition

Can I make this cake ahead?

Yes! The best part is that it gets even better if it had a chance to sit and let all the spices properly infuse. So it really tastes better from the second day on. How many times can you say that about leftovers?

Can I make more?

Yes, that’s no problem. Just double the amounts and use a bigger pan (9×13) or two pans (8×8). If you use a bigger pan you might need to adjust the baking time accordingly.

Can I freeze the gingerbread cake?

Yes, this gingerbread cake is freezable. I recommend that you pack it tightly into freezer bags (if you want to do single servings) and then freeze for up to 4 months. This makes it great for a grab-and-go treat!

Looking for more Holiday recipes? Check these out:

A delicious and festive cranberry and walnut packed honey gingerbread cake is a great way to adorn your holiday table this year. Try it soon and see that you’re in for a real treat!

Gingerbread Cake made with honey instead of molasses for a sweetly spiced holiday cake! Festive Gingerbread cake with cranberries & walnuts perfect for dessert!

GINGERBREAD WHOOPIE PIES – Butter with a Side of Bread by Gordon Ramsay

Gingerbread whoopie pies are soft, spiced gingerbread cookies with a lovely cream cheese filling. Perfect gingerbread treat for the holidays!

These tasty cream cheese frosted gingerbread whoopie pies are a holiday hit but since they’re made with basic pantry ingredients, you can enjoy them all year long if you wanted to. Bring some holiday spirit in March, July, or late August and I’m sure no one will complain! Such a great treat when you want something a little more unique and sweet.

What are gingerbread whoopie pies?

Whoopie pies are pillowy soft dome shaped cookies that are given a nice frosting-like filling. While traditional whoopie pie recipes are chocolate this one is gingerbread flavored! Even better, the filling is a nice, rich, and creamy cream cheese filling that pairs great with that gingerbread flavor we love and expect in every bite.

Gingerbread whoopie pie ingredients

For the whoopie pies you will need:

-Flour: We need 1 cup of all-purpose flour to make a gluten-filled base for the cookie dough.

-Baking soda: This is the leavening agent that helps the cookies to puff up while baking. We need 1/3 teaspoons of baking soda to do this.

-Sugar: 1/3 cup of brown sugar will help to add a depth of flavor, sweetness and a little caramelization around the cookie edges when they set.

-Spices: We need 1/2 teaspoon of ground ginger, 1/3 teaspoon of cinnamon and 1/8 teaspoon each of ground nutmeg and ground cloves so that we can get a well spiced cookie.

-Salt: 1/4 teaspoons of salt will help to enhance the flavors in this dish.

-Vanilla: We need 1 teaspoon of vanilla extract. Use high quality vanilla for better results.

-Egg: One egg will work as the binder for the cookie dough so that they don’t fall apart before being eaten.

-Butter: Adding a richness and fat into the mix is 1/4 cup of melted butter.

-Molasses: 1 Tablespoon of this adds brown color and that “special something” we get in gingerbread cookies, making these really taste like the real deal.

-Milk: This will help to a little more moisture to the dough so they turn out perfectly. We need 1 tablespoon of milk to do this.

For the cream cheese frosting we will need:

-Cream cheese: The star of the show in this simple frosting recipe- we need 1/4 cup of softened cream cheese to really get the creamy texture we want.

-Butter: With 1 ounce of softened and unsalted butter, we can get a great depth of flavor.

-Powdered sugar: With 3/4 cup of powdered sugar we can get a smooth and sweet filling.

-Vanilla: Adding a little flavor to the frosting is 1/3 teaspoon of vanilla. Use high quality for better flavor.

How to make gingerbread whoopie pies

Mix together the flour, ginger, cinnamon, nutmeg, cloves, salt, and baking soda in a medium sized bowl.

In a large bowl, combine the melted butter, brown sugar and molasses.

Whisk in the egg, milk, and vanilla extract until they are well combined.

Add the dry ingredients to the wet ones and then carefully mix until just combined.

Cover the bowl in cling wrap and then place it in the fridge for 1 hour (at minimum) but up to 12 hours.

Preheat your oven to 350 degrees F and then scoop out the dough in 1 tablespoon sized scoops and roll them into a ball. Place the balls 2 inches apart on a prepared baking sheet.

Bake the dough balls for 10-15 minutes or until they are puffed up and just set. Let them cool completely before you start frosting.

When you’re ready to frost, beat together the cream cheese and butter until fluffy in a mixing bowl.

Whisk in the powdered sugar and vanilla extract until combined.

Spread or pipe the frosting on the bottom of a cookie and then top with another cookie forming a cookie sandwich. Repeat with the remaining cookies until all have been completed.

Let the frosted cookies chill for 30 minutes and then dust with powdered sugar, if desired. Enjoy!

Gingerbread Whoopie Pies

Gingerbread whoopie pies are soft, spiced gingerbread cookies with a lovely cream cheese filling. Perfect gingerbread treat for the holidays!

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Course: Cakes, Dessert

Cuisine: American

Keyword: Gingerbread Whoopie Pies

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Servings: 8

Calories: 255kcal