Sunday, 25 March 2012

Dairy Free Whipped Cream-Lemon Curd

Gingerbread Cake

I made this cake for Thanksgiving and it was delicious.  I served it with dairy free lemon curd and it could also be served with dairy free whipped cream or topping.  Another great way to utilize this cake is to cut it into squares and create a trifle with it.  I would layer the gingerbread with some type of raspberry or cranberry sauce and a dairy free whipped topping that is flavored with lemon or lemon curd.
This recipe came from the Food Network Kitchens, but was made dairy free by me.
Unfortunately, this was the best pic I snapped.  Shown with lemon curd.Gingerbread Cake
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-1 cup vegetable oil-1 cup sugar-1 cup unsulphured molasses-1 to 2 tablespoons minced crystallizedginger-2 large eggs, at room temperature, lightlybeaten with a fork-3 cups all-purpose flour-1 tablespoon ground ginger-2 teaspoons ground cinnamon-1 teaspoon fine salt-1/4 teaspoon ground cloves-1 cup water-1 tablespoon baking soda
Lightly grease or butter (with dairy free butter) a 9 by13 by 2-inch cake pan and line the bottom with a piece of parchment or waxpaper (I used a bunt pan and baked as directed...it turned out great!).  Preheat the oven to 325 degrees F.
In a large bowl,whisk together the oil, sugar, molasses, and crystallized ginger.  Add the eggsand whisk until smooth.
In another largebowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan,bring the water to a boil (I boiled the water in the microwave to save time).  Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined.  Transfer the batterinto the prepared pan.  Bake the cake in the center of the oven, until atoothpick inserted into the center comes out clean, about 45 minutes.  Cool thecake in the pan on a rack.
This cake is a definate crowd pleaser and would nicely finish off any holiday meal.  Enjoy! read more..

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