Celebrate the Season with Gingerbread!

ginger breadWhen you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served warm with a dollop of fresh whipped cream? We’ve been leaning towards the latter!

In celebration of the holiday season, we’re sharing a couple of gingerbread recipes with you. The first yields a dark, moist cake, and the second (adapted from a USDA/NFSMI recipe) is geared toward high volume service. Both are delicious served either warm or chilled, and both recipes are written for the CVap Thermalizer Oven.

Moist Gingerbread (Small Batch)

Ingredients:

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Preparation:

  1. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  2. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into a prepared pan.
  3. Bake on Channel 4 for 20-25 minutes in a preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Gingerbread (Large Batch @100 Servings)

Ingredients:

¾ gallon + ½ cup enriched all-purpose flour
¼ gallon whole wheat flour
¼ cup baking soda
3 ½ cups sugar
1 Tablespoon salt
2 Tablespoon cinnamon
2 teaspoon ground ginger
2 teaspoon ground cloves
3 ½ cups vegetable oil
20 large egg whites
1 quart 3 ½ cups water, hot
1 quart 3 cups molasses
2 cups chopped ginger

Preparation:

  1. Select Channel 3 to preheat CVap Thermalizer. Prepare two 18×26 size pans by covering with parchment paper.
  2. Combine flour, sugar, baking soda, salt, cinnamon, cloves, and ground ginger in a mixing bowl. Mix on low speed for 1 minute until ingredients are combined.
  3. In a separate bowl, mix vegetable oil, egg whites, hot water, and molasses with a large wire whip until blended.
  4. Slowly add the wet oil mixture to the dry ingredients. Mix on low speed for 1 minute.
  5. Pour @ 1 gallon of batter into each sheet pan and scatter chopped ginger over the top.
  6. Place in the preheated Thermalizer oven and bake 35 minutes.
  7. Cut each pan into 5×10 pattern or 50 pieces per sheet pan.

To Hold Warm Gingerbread

Hold baked gingerbread for up to two hours in CVap with the Food Temperature set at 140° F and the Food Texture set at 5° F.