Gram Danning's Ginger Cream Slices
 
Prep time
Cook time
Total time
 
My Gram Danning passed her recipe box onto me, which included one of her best desserts, these ginger cream slices. The cake is infused with two types of ginger (I like to add crystalized ginger, too) and topped with a creamy fondant-style icing. These are great with a nice dark roast coffee or herbal teas and even better when shared with loved ones. The bars do dry out fairly quickly, so it’s best to cut and keep them sealed in an airtight container with some plastic wrap (or individually wrapped if they last that long).
Author:
Recipe type: Dessert
Cuisine: American
Serves: 40 slices
Ingredients
  • 3 cup all-purpose flour
  • 1 teaspoon ground ginger (powder)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup shortening (like Spectrum)
  • 1 cup sugar
  • 2 eggs
  • ⅔ cup molasses
  • 2 tablespoon fresh grated or minced ginger
  • 1 cup lukewarm water
  • 1 teaspoon baking soda
  • ⅓ cup minced crystallized ginger (optional)
  • Dairy-Free Fondant Icing:
  • 2 cup sugar
  • 1¼ cups dairy-free milk alternative (unsweetened, plain, or vanilla)
  • 1 teaspoon dairy-free butter alternative
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon salt
Instructions
Ginger Cake
  1. Preheat your oven to 350ºF.
  2. Line a 10×16-inch or 11x15-inch pan with parchment paper. If you don’t have parchment paper, grease and flour the pan.
  3. In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, and salt.
  4. In a large mixing bowl, cream the shortening and sugar until light and fluffy with a hand mixer or stand mixer.
  5. Add the eggs, one at a time, beating well after each addition.
  6. Add the molasses and fresh ginger, and beat to combine.
  7. Measure the water into a glass measuring cup and stir in the baking soda.
  8. Add the dry ingredients alternately with water-soda mixture to the creamed mixture, stirring after each addition.
  9. Fold in the crystallized ginger, if using.
  10. Pour the batter into your prepared pan.
  11. Bake the cake for about 20 minutes, or until the top of the cake springs back when lightly pressed. You can also use the toothpick test in the middle of the cake – it should come out clean.
  12. Let the cake cool completely.
Dairy-Free Fondant Icing
  1. Add the sugar, milk alternative, and butter alternative to a heavy-bottom saucepan. Cook over medium heat until it reaches 232 to 235ºF (the soft ball stage).
  2. Let the mixture cool.
  3. Add the vanilla and salt, and beat until creamy and spreadable.
  4. Once the icing and cake are cool, frost the cake. Cut into slices to serve.
Nutrition Information
Serving size: 1 slice Calories: 157 Fat: 5.6g Saturated fat: 1.7g Carbohydrates: 26.5g Sugar: 18.1g Sodium: 80mg Fiber: .3g Protein: 1.3g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-ginger-cream-cake-slices