A few years ago I receive the cutest gingerbread house cake pans and finally this year I got around to baking gingerbread house cakes!
Aren’t they the cutest little things?? I have actually two pans, a mini cakelet house pan and a larger pan that has one big house on it!
The recipe is from Nordic Ware. I am including it here because I am afraid I will lose it!
Gingerbread Cake
recipe from Nordicware
Ingredients
2 3/4 cups cake flour
1 cup granulated sugar
2 tsp ground ginger
2/3 cup brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1tsp salt
2 tsp baking powder
1 cup butter, softened
4 eggs
1 tsp vanilla
1 1/4 cups milk
Directions
Heat oven to 325F (I did convection). Grease and lightly flour pan and set aside. In medius bowl, combine flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder and set aside.
In large bowl, combine sugar, brown sugar, and butter. Beat about 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Alternate adding the flour mixture and milk into the sugar mixture.
Spoon batter into prepared pan. Place pan on a baking sheet and bake for 55-65min (for the cakelet pan on 325F convection, mine were done at 45 minutes). Bake until toothpick inserted in the center does out clean. Cool upright in pan for 10 minutes.
Remove cake from pan onto cooling rack and cool completely.
Sugared Cranberries
To make sugared cranberries, in a sauce pan, add 1/2cup granulated sugar and mix into 1/2 cup water. Add medium heat and stir until it is just sugar has just dissolved. Remove from heat. Then, add fresh cranberries to the sugar syrup. Then take the cranberries and roll in a bowl of granulated sugar. Place on wax paper and allow to dry for at least 1 hour. I did the same thing with the fresh rosemary.
Click Here for the cake pan I used to bake the mini cakes. There is also a larger gingerbread cake pan that I also own.
Overall, I was pleasantly surprised with how well these turned out AND they were tasty!
Hello Angelina, Lovely cakes! May I suggest that you modfy the recipe slightly? Use fresh grated ginger and fresh grated nutmeg. On top of that add about 1/2 tsp of freshlly ground black pepper. You will be surprised how mch more delicious these are AND they will smell heavenly! I’ve done this with my Gingerbread people for my tree and you can smell from across the room.
Author
I bet the fresh ingredients do make it taste better!