Gingerbread Poke Cake

Name: Gingerbread Poke Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 1 Tbsp baking soda; 237 milliliters canola oil; 2 Tbsps chopped crystallized ginger; 4 pasteurized egg yolks; 2 eggs; 828 milliliters Gold all-purpose flour; 2 teaspoons ground cinnamon; 1 Tbsp ground ginger; 237 milliliters molasses; 1 teaspoons salt; 59 milliliters sugar; 237 milliliters sugar; 237 milliliters boiling water; 12 servings Whipped cream, if desired; 237 milliliters whipping cream

You can never have too many dessert recipes, so give Gingerbread Poke Cake a try. This recipe makes 12 servings with 433 calories, 6g of protein, and 13g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up molasses, canolan oil, eggs, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a vegetarian diet.

Instructions

Heat oven to 350F. Spray 13x9-inch pan with cooking spray. In large bowl, mix flour, crystallized ginger, ground ginger, cinnamon and salt; set aside.

Ingredients you will need

Candied Ginger

Cooking Spray

Ginger Powder

Cinnamon

All Purpose Flour

Salt

Equipment you will use

Bowl

Oven

Frying Pan

In medium bowl, mix molasses, 1 cup sugar and the oil with wire whisk until blended.

Ingredients you will need

Molasses

Sugar

Cooking Oil

Equipment you will use

Whisk

Bowl

Add eggs, one at a time, stirring with whisk until blended.

Ingredients you will need

Egg

Equipment you will use

Whisk

Add molasses mixture to flour mixture, stirring with whisk until blended. In small bowl, mix boiling water and baking soda until soda is dissolved.

Ingredients you will need

Baking Soda

Molasses

All Purpose Flour

Water

Pop

Equipment you will use

Whisk

Bowl

Add to batter, stirring until blended.

Pour into pan.

Equipment you will use

Frying Pan

Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.

Equipment you will use

Toothpicks

Oven

In 1-quart saucepan, heat whipping cream to simmering. In small bowl, mix pasteurized egg yolks and 1/4 cup sugar; add to cream, stirring with whisk. Strain mixture through fine strainer. Poke warm cake every inch with wooden skewer halfway into cake. Slowly drizzle cream mixture over top of cake. Cool completely, about 1 hour. Store covered in refrigerator.

Ingredients you will need

Cream