Best 6 Gingerbread Cakes With Eggnog Creme Anglaise Spiced Carame Recipes

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Gingerbread cakes with eggnog creme anglaise and spiced caramel are a delicious and festive treat that is perfect for the holiday season. Whether you're looking for a warm and comforting dessert to serve at a party or a special treat to enjoy on a cold winter evening, this recipe is sure to please. The gingerbread cakes are moist and flavorful, with a hint of spice that perfectly complements the creamy eggnog creme anglaise. The spiced caramel adds a touch of sweetness and crunch, making these cakes the perfect finishing touch to any holiday meal.

Here are our top 6 tried and tested recipes!

SKILLET GINGERBREAD CAKE WITH EGGNOG ROYAL ICING



Skillet Gingerbread Cake with Eggnog Royal Icing image

Provided by Claire Thomas : Food Network

Categories     dessert

Time 1h35m

Yield 8 servings

Number Of Ingredients 24

4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for the pan
1 cup all-purpose flour, plus more for the pan
2 tablespoons finely chopped crystallized ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup light brown sugar
2 tablespoons granulated sugar
1/3 cup unsulfured molasses
1/2 cup milk, at room temperature
1 large egg
1 teaspoon grated orange zest
1 1/4 cups powdered sugar, divided
1/2 large egg white
1 teaspoon dark rum
1 teaspoon bourbon
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated nutmeg
1 pinch ground cloves
1/8 teaspoon kosher salt
Pinch cream of tartar
2 tablespoons heavy cream

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease an 8-inch round pan or skillet with butter and lightly coat with flour.
  • In a medium bowl, whisk together the flour, crystallized ginger, baking soda, salt, ground ginger, cinnamon and cloves. Set aside.
  • In a large bowl, whisk together the butter, brown sugar, granulated sugar, molasses and milk. Whisk in the egg and orange zest.
  • Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 25 to 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool.
  • For the eggnog royal icing: Measure out half of the powdered sugar and place in the bowl of a stand mixer or mixing bowl, then add the egg white, rum, bourbon, vanilla, nutmeg, cloves, salt, cream of tartar and heavy cream. Mix at low speed with a paddle attachment or with a hand mixer, adding the remaining powdered sugar. Increase speed to medium and beat until thick and smooth. It should have the texture of a loose buttercream, thick and malleable.
  • Pour the icing over the warm cake and spread evenly with a small spatula. Slice and serve.

STEAMED CORIANDER-GINGERBREAD CAKE WITH EGGNOG CRèME ANGLAISE



Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise image

Though the steaming process leaves it deliciously moist straight from the oven, This cake is even better one or two days later, after the spices have had a chance to meld.

Provided by Julia Usher

Categories     Dessert

Yield Yields two 9-inch cakes

Number Of Ingredients 15

Cooking spray for the cake pans
1 lb., 1 oz. (3-3/4 cups) unbleached all-purpose flour
1 Tbs. baking soda
1 Tbs. ground ginger
1-1/2 tsp. ground cinnamon
1-1/2 tsp. ground cloves
1-1/4 tsp. table salt
6 oz. (generous 1 cup) pitted dates, chopped into 1/4-inch pieces
2 Tbs. plus 1 tsp. whole coriander seeds
6 oz. (12 Tbs.) unsalted butter, at room temperature
3/4 cup granulated sugar
1-1/2 cups molasses
3 large eggs, at room temperature
3 oz. (3/4 cup) walnut halves, toasted and coarsely chopped
1 recipe Eggnog Crème Anglaise

Steps:

  • Bring a large kettle of water to a boil-you'll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan.
  • Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfway with boiling water. Heat the oven to 350°F. Lightly coat two 9×2-inch round cake pans with cooking spray and line the bottoms with parchment. Apply another light coat of cooking spray to the parchment.
  • Sift the flour, baking soda, ginger, cinnamon, cloves, and salt into a large bowl. Stir to combine. Put the chopped dates in a small bowl with 3 Tbs. of the flour mixture. Pull apart any date pieces that may be stuck together and toss to evenly coat with the flour.
  • Crush the coriander seeds with a mortar and pestle or in a spice grinder. Alternatively, seal the seeds in a zip-top plastic bag and use a rolling pin to crush them finely.
  • Put the softened butter in the bowl of a stand mixer fitted with a paddle attachment. Cream the butter on medium speed until very soft and smooth. Gradually add the sugar and continue to beat on medium speed until light and fluffy, about 2 minutes. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the molasses and beat again on medium speed just until evenly incorporated. Add the eggs one at a time, mixing for about 10 seconds after each addition and scraping down the bowl as needed between additions. The batter will look broken.
  • Measure out 1-1/2 cups boiling water. Turn the mixer to very low speed or, if you prefer, do all remaining mixing by hand. Alternate adding the flour mixture and the boiling water in five additions, beginning and ending with the flour. Mix just until each addition is incorporated, as overmixing will lead to a tougher cake-it's fine if the batter looks slightly lumpy. Stir in the reserved date-flour mixture, crushed coriander seeds, and chopped walnuts. The batter will be quite loose.
  • Divide the batter equally between the two prepared cake pans. Set both pans on the center rack and bake until a toothpick inserted in the center of each cake comes out clean, 40 to 55 minutes. Let the cakes cool in their pans about 10 minutes and then invert them onto cooling racks and peel off the parchment paper. (Allow the water-filled baking pan to cool in the oven until it can be safely moved without spilling hot water.)
  • Serve the cakes warm or at room temperature. Cut each cake into 8 to 10 slices and serve each piece with 2 to 3 Tbs. of Eggnog Crème Anglaise.

Nutrition Facts : ServingSize Each cake 8-10, Calories 430 kcal, Fat 180 kcal, SaturatedFat 11 g, TransFat 20 g, Carbohydrate 57 g, Fiber 2 g, Protein 6 g, Cholesterol 125 mg, Sodium 380 mg, UnsaturatedFat 8 g

GINGERBREAD CAKES WITH EGGNOG CREME ANGLAISE & SPICED CARAME



Gingerbread Cakes With Eggnog Creme Anglaise & Spiced Carame image

This recipe is from Chocolatier Magazine December 2001, by Julia Usher. It's a great holiday dessert.

Provided by Kristenblakley

Categories     Low Protein

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 32

eggnog creme anglaise
2 cups heavy cream
1/2 cup sugar
4 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground nutmeg
1 tablespoon rum
1 tablespoon Bourbon
spiced caramel sauce
1 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1 tablespoon light corn syrup
3/4 cup heavy cream
2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
gingerbread cake
2 1/2 cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
2 teaspoons baking soda
3/4 teaspoon salt
4 teaspoons coriander seeds
1/2 cup dates, about 4 oz pitted
1/2 cup butter, softened
1/2 cup sugar
1 cup molasses
2 large eggs, at room temperature
1 cup boiling water

Steps:

  • Make eggnog creme anglaise: in med saucepan, combine sugar and cream.
  • Bring to a boil. over med high heat, stirring occasionally to dissolve sugar.
  • Place egg yolks and salt in a bowl and whisk until blended. Set aside.
  • Once cream and sugar are boiling whisk 1 cup hot cream into the eggs, gradually. Return egg yolk mixture to the sauce and cook.
  • Stirring constantly with wooden spoon for 1-3 minutes, or until custard is thick enough to coat the back of wooden spoon.
  • Immediately strain into a bowl set over a larger bowl filled with ice. Stir custard for 10 minutes or until cooled. Stir in vanilla, rum, bourbon and nutmeg.
  • Press plastic wrap on surface of custard. Refrigerate until thickened and cold at least 2 hours.
  • Make Spiced Caramel Sauce.
  • Place sugar, water, lemon juice and corn syrup in heavy-bottomed saucepan. Mix sugar with water, corn syrup and lemon juice - should look like wet sand.
  • Bring to a boil over med high heat. Stirring to dissolve sugar.
  • Continue to boil without stirring, until syrup turns to a deep caramel color swirl to evenly distribute color. WATCH syrup closely.
  • Remove from heat and immediately pour in cream. Allow mixture to bubble up and settle stir in butter. Add spices and stir until well combined.
  • Cool pour into container and refrigerate can be warmed before serving.
  • Gingerbread Cakes.
  • Preheat oven to 350 degrees.
  • Original recipe used molds and tin foil. . . I have a mini bundt cake pan (large cupcakes or muffin tin would work) that I used instead. I sprayed with cooking spray.
  • Sift Flour, spices, baking soda and salt together in a bowl and set aside.
  • Original recipe called for coriander seeds and crushing them with a rolling pin I just used ground coriander and only half the amount called for since it was already ground.
  • Dice dates into pieces and coat with 2 tablespoons of flour set aside.
  • In large mixing bowl beat butter and sugar on medium speed for 3 minutes, until light and fluffy. Scrape down the sides of bowl. Beat in molasses. Add eggs one at a time beating well after adding each egg.
  • Add flour and boiling water alternately. Scraping down sides as necessary. Mix in walnuts (I skipped the nuts as our family has allergies to walnuts), dates and coriander seed (I added this to the flour).
  • 1/3 cup batter in each large muffin tin. Bake 15-17 minutes. Turn out on wire rack and cover with plastic wrap over the top. When warm place in zip lock bags.
  • Serve each cake with 3 tablespoons creme anglaise on plate before plating cake, and 1 tablespoon caramel sauce on top.

Nutrition Facts : Calories 641.9, Fat 32.5, SaturatedFat 19.5, Cholesterol 186.5, Sodium 512.9, Carbohydrate 83.2, Fiber 1.9, Sugar 53.5, Protein 6.1

GINGER CRèME ANGLAISE



Ginger Crème Anglaise image

Categories     Sauce     Dairy     Egg     Ginger     Dessert     Bake     Wheat/Gluten-Free     Winter     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 4

a 4-inch piece peeled fresh gingerroot
1 cup half-and-half
3 large egg yolks
2 tablespoons sugar

Steps:

  • Cut gingerroot into 4 pieces and smash with flat side of a knife. In a small heavy saucepan bring half-and-half and gingerroot just to a simmer over moderately low heat, about 10 minutes (do not let boil). While mixture is heating, in a bowl whisk together yolks and sugar until smooth. Add hot half-and-half mixture in a slow stream, whisking, and transfer custard to pan. Cook custard over moderately low heat, stirring constantly with a wooden spoon, until a thermometer registers 170°F, about 5 minutes (do not let boil). Pour custard through a fine sieve into a clean bowl and cool. (Crème anglaise may be made 3 days ahead and chilled, covered. Bring crème anglaise to room temperature before serving.)

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE



Gingerbread Beignets with Eggnog Creme Anglaise image

Classic treats from New Orleans--puffy spiced deep-fried beignet dough dusted with cinnamon-sugar--are served with a creamy dipping sauce.

Provided by Allrecipes Member

Yield 24

Number Of Ingredients 22

1 cup evaporated milk, heated until warm but not hot
1 (.25 ounce) package active dry yeast
1 egg, lightly beaten
½ cup molasses
2 tablespoons sugar
1 tablespoon vegetable oil
4 ½ cups all-purpose flour, divided
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
⅓ cup shortening
1 cup Vegetable oil for deep-frying
¼ cup sugar
1 teaspoon ground cinnamon
2 cups eggnog
½ cup milk
¼ cup sugar
6 large egg yolks egg yolks
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Steps:

  • For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
  • Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  • Add half of flour mixture to milk mixture. Mix well.
  • Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
  • On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
  • Line a plate with paper towels; set aside.
  • Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
  • Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
  • For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
  • Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
  • Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
  • Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
  • Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.9 g, Cholesterol 74.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 129.7 mg, Sugar 12.2 g

GINGERBREAD BEIGNETS WITH EGGNOG CREME ANGLAISE



Gingerbread Beignets with Eggnog Creme Anglaise image

Classic treats from New Orleans--puffy spiced deep-fried beignet dough dusted with cinnamon-sugar--are served with a creamy dipping sauce.

Provided by Allrecipes Member

Yield 24

Number Of Ingredients 22

1 cup evaporated milk, heated until warm but not hot
1 (.25 ounce) package active dry yeast
1 egg, lightly beaten
½ cup molasses
2 tablespoons sugar
1 tablespoon vegetable oil
4 ½ cups all-purpose flour, divided
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
⅓ cup shortening
1 cup Vegetable oil for deep-frying
¼ cup sugar
1 teaspoon ground cinnamon
2 cups eggnog
½ cup milk
¼ cup sugar
6 large egg yolks egg yolks
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon

Steps:

  • For gingerbread beignets: Combine evaporated milk and yeast in a large bowl; add egg, molasses, 2 tablespoons sugar, and vegetable oil. Stir until yeast dissolves and mixture is combined.
  • Sift together 4 cups flour, salt, 1/2 teaspoon cinnamon, nutmeg, ginger, and cloves in a medium bowl.
  • Add half of flour mixture to milk mixture. Mix well.
  • Add shortening, blending until combined, then add remaining flour mixture. Knead until mixture comes together, adding remaining 1/2 cup flour, a bit at a time, if needed. Form dough into ball, wrap in plastic wrap, and refrigerate at least 4 hours, or overnight.
  • On a floured board, roll dough to 1/3-inch thickness. Cut into 24 squares. Cover with a clean dish towel and set aside in a warm, draft-free area for 45 minutes.
  • Line a plate with paper towels; set aside.
  • Add vegetable oil to a deep-sided pot to a depth of 3 inches. Heat oil to 375 degrees F. Drop in dough squares a few at a time, turning frequently with a long-handled slotted spoon. Cook until puffed and golden. Remove with slotted spoon and transfer to the plate lined with paper towels. Lightly tent with foil to keep warm while remaining beignets cook.
  • Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl. Dust hot beignets with cinnamon-sugar mixture; serve warm.
  • For eggnog creme anglaise: Combine eggnog and milk in a large, heavy saucepan over medium-high heat. Cook until very hot but not simmering.
  • Meanwhile, combine sugar and egg yolks in the bowl of an electric mixer fitted with the whisk attachment. Beat until light, thick and fluffy.
  • Very slowly drizzle in hot eggnog mixture while beating at medium-low speed.
  • Transfer mixture back to saucepan over medium-low heat. Cook, stirring constantly, until sauce thickens and becomes creamy, 10 minutes. Do not simmer or the egg yolks will curdle.
  • Remove the sauce from the heat, whisk, and strain through a fine sieve. Stir in nutmeg and cinnamon, if using. Serve warm with Gingerbread Beignets.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 32.9 g, Cholesterol 74.9 mg, Fat 16.7 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 4 g, Sodium 129.7 mg, Sugar 12.2 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use Fresh Ingredients: The fresher your ingredients, the better your gingerbread cakes will taste. If possible, use organic ingredients for the best flavor.
  • Don't Overmix the Batter: Overmixing the batter can result in tough, dense cakes. Mix just until the ingredients are combined.
  • Bake the Cakes at the Right Temperature: The ideal baking temperature for gingerbread cakes is 350 degrees Fahrenheit. If you bake the cakes at a higher temperature, they may burn.
  • Let the Cakes Cool Completely: Before you frost the cakes, let them cool completely. This will help the frosting set properly.
  • Make the Eggnog Crème Anglaise Ahead of Time: The eggnog crème anglaise can be made up to 3 days in advance. Just store it in the refrigerator until you're ready to use it.
  • Serve the Cakes Warm: Gingerbread cakes are best served warm. You can warm them up in the microwave or oven before serving.

Conclusion:

Gingerbread cakes with eggnog crème anglaise are a delicious and festive holiday treat. They're perfect for serving at a Christmas party or as a special dessert for your family. With a few simple tips, you can make these cakes at home with ease. So gather your ingredients, preheat your oven, and get ready to bake a batch of these delicious treats!

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