Holiday Baking: Spicy Gingerbread Cakes with Grand Marnier Whipped Cream

Thursday, December 8, 2011


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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