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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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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.

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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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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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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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Add the egg, molasses and maple syrup. Combine flour and remainder of dry ingredients in a separate bowl. Add the flour mixture and the hot water alternately, blending well after each addition. Pour into a greased and floured pan. (I usually use a bundt pan) Bake at 350 for 35-40 minutes.

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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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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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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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3/4 tsp salt. Directions: Preheat your oven to 325°F. Grease and flour a 9"x9"x2" baking pan. Beat the first three ingredients (molasses, water and butter) in a large mixing bowl on low speed, scraping bowl constantly, for 30 seconds. Combine the rest of the ingredients in another large bowl, then add to the wet ingredients.

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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 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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Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add the molasses and egg and beat until well combined. In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture.

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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.