Holiday Treats: Spicy Gingerbread Cakes

Friday, December 18, 2009


Note: Ben was eating plain whipped cream as opposed the Grand Marnier one I recommend.


  • I love making these each year in little loaf pans, wrapping them nicely and including them in gift baskets. Pack some along with a mason jar of homemade lemon curd and you have a lovely teacher gift.


  • My Old Fashioned Gingerbread Cakes
  • (makes 4 mini cakes in 3 X 5 loaf pans)

  • 1/2 cup white sugar
  • 1/4 cup butter
  • 1/4 cup sour cream
  • 1 egg
  • 1 cup molasses
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 1 t. vanilla extract
  • 1 cup orange juice


To Make

Simmer orange juice over medium heat. While simmering, cream the butter and sugar in a medium mixing bowl. Add the egg. Stir in molasses and sour cream.

In a separate large mixing bowl, sift together the dry ingredients. Add the first bowl of moist ingredients. Now add in orange juice and stir.

Pour into four 3 X 5 bread pans which have been sprayed with nonstick cooking spray. Bake in preheated 350 degree oven for 35 to 40 minutes, checking often as ovens vary.

I serve this two ways. I either whip up some heavy cream with Grand Marnier or use some homemade Lemon Curd. Recipes follow.


Grand Marnier Whipped Cream

Using 1 cup of heavy whipping cream in a chilled mixing bowl with chilled beaters, add Grand Marnier. The amount depends on how strong you wish your cream to be. I use 1-2 teaspoons. Add in 2-3 tablespoons of white sugar and beat on low speed for 30 seconds.

Now change to medium-high and beat the cream until soft peaks have formed.

Serve over warm gingerbread and sprinkle with cinnamon.


Lemon Curd (Recipe used is a favorite I found on All Recipes. It will keep in mason jars for a few weeks when kept chilled.)


  • 3 eggs
  • 1 cup sugar
  • 1/2 cup fresh lemon juice
  • 1/4 cup butter, melted
  • 1 tablespoon grated lemon peel


To make: In the top of a double boiler, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook over simmering water for 15 minutes or until thickened. (Recipe courtesy of All Recipes)
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