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Allow the pudding mixture to rest for 5 minutes, then mix in the spices and molasses. Stir together until well incorporated. In a separate bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Fold 1/3 of this whipped cream mixture into the gingerbread pudding mix, then pour into the baked pie shell.
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Add sugar and beat until light and fluffy, about 3 minutes. Mix in egg, then mix in molasses until smooth. Sift flour, baking soda, cinnamon, ginger, cloves, and salt into a large bowl. Gradually add dry ingredients to the molasses mixture, mixing after each addition until incorporated. Mix in water until smooth.
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Preheat oven to 350°F. Grease an 8 ½ x 4 ½ inch loaf pan; set aside. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Set aside. In another medium bowl, whisk together the milk, molasses, egg, and vanilla extract. Set aside.
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Preheat the oven to 350 °F. Butter a 9-by-13-inch baking pan, or spray with nonstick spray. Combine the flour, baking soda, salt, ginger, cinnamon, and cloves in a large bowl. In another large bowl, combine the butter, sugar, and molasses with an electric mixer until blended.
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Instructions. Preheat oven to 350°F. Grease and flour an 8-inch or 9-inch square baking pan, spray with nonstick baking spray, or line with parchment paper; set aside. In a large mixing bowl, sift together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
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Instructions. Preheat oven to 350F (175C) and prepare a 9"x9" (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside. Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.
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Instructions. Add sugar, ginger, cinnamon, nutmeg, cloves, allspice, baking soda and salt to the large bowl of a stand mixer. Mix on low speed with the paddle attachment until well combined. Add softened butter, evaporated milk, and molasses.
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Whisk brown sugar, molasses, boiling water, and cubed butter until butter melts. Whisk in baking soda and salt. Let stand until lukewarm, then whisk in egg. Step 2. Whisk together dry ingredients; add to brown sugar mixture, and whisk until smooth. Pour into a greased and floured 9-inch square pan.
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Gradually mix in the flour until a stiff dough forms. Roll out the dough on a well floured surface with a floured rolling pin (there's no need to chill the dough first!). Cut into shapes and arrange on baking sheets lined with parchment paper or silicone mats. Bake in a 375°F preheated oven for 10-12 minutes.
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Instructions. In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves. Set aside. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
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Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) Sift together dry ingredients in a large bowl. Add the butter, molasses and egg and beat for two minutes. Add the boiling water. Beat for another two minutes and turn into prepared pan. Bake 50-55 minutes, or until cake springs back when lightly touched.
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Instructions. Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment with cooking spray as well, and then set aside. In a small saucepan, combine the butter and milk.
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Place the pan in an oven that has been pre-heated to 350F degrees. Let the cake bake for 30 to 40 minutes, or until the cake is done Test the cake by inserting a wooden toothpick into the center of the cake. If the toothpick pulls out clean and free of any crumbs, your cake is done.
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Instructions. Preheat oven to 350 degrees Fahrenheit. Prepare a loaf pan by spraying with baking spray and set aside. In a large mixing bowl, add all the dry ingredients. The flour, brown sugar, ginger, cinnamon, clove, nutmeg, allspice, baking soda and salt. Whisk together until the ingredients are combined.
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Whisk in the brown sugar, molasses, and egg until combined. Add the flour, ginger, cinnamon, salt, baking powder, and baking powder, stirring together until smooth. Transfer the batter to the prepared pan, and bake the gingerbread for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist.
