How To make Ginger Cake
2 1/2 ts Butter, softened
1 1/2 c Flour
2 tb Sugar
1 Egg
3/8 c Honey
2 tb Ginger, fresh, grated
1 t Lemon zest, grated
1 t Vanilla
1 t Baking soda
3/4 ts Baking powder
1/2 ts Coriander
1/2 ts Cinnamon
1/8 ts Cardamom
pn Salt 2 tb Crystallized ginger, chopped
1/2 c Buttermilk
2 ts Confectioners sugar
Preheat oven to 350. Rub 1/2 t butter into 8 in round cake pan. Dust pan with 1 t of the flour. In a large bowl, beat the remaining 2 T butter with the sugar until light and fluffy. Whisk in the egg, honey, fresh ginger, lemon zest and vanilla. Sift the remaining flour with the baking soda, baking powder, coriander, cinnamon, cardamom and salt. In a small bowl, toss the crystallized ginger with 1/2 t of the dry ingredients to coat completely. Set aside. Alternately, add the remaining dry ingredients and the buttermilk to the butter mixture, beating well after each addition. Stir in the crystallized ginger. Pour the batter into the prepared pan. Bake for about 35 minutes, or until a cake tester inserted the center comes out clean. Transfer the cake to a rack and let cool in the pan for about 10 minutes. Turn out and let cool. Sift top with confectioners sugar. 211 cal.
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How To Make A Delicious Spicy Gingerbread Cake | The Hairy Bikers Comfort Food
Who doesn't love comfort food? The Hairy Bikers teach you how to make a delicious spicy gingerbread cake.
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Easy Gingerbread Cake
This Gingerbread Cake recipe is a classic holiday treat! It’s perfectly spiced with a combination of ginger, cinnamon, and cloves! Cozy and festive with rich and warm flavors, you will fall in love with this delicious old-fashioned dessert. I paired mine with an optional buttercream but it is just as delicious with a dusting of powdered sugar! It's one of my favorite Christmas cakes.
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You've never had a moist GINGERBREAD CAKE like this before! Easy recipe with butterscotch sauce
RECIPE:
SHOP:
This moist and flavorful gingerbread cake recipe promises to be a showstopper at your next gathering! It’s full of comforting spices, and topped with a super easy butterscotch sauce that really takes this gingerbread cake to another level.
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Gingerbread Cake
▢2½ cups (300 g) flour - plain, all purpose
▢2 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt
▢3 tsp ginger powder - ground ginger, can reduce to 2 tsp for a less spiced/more kid friendly cake
▢2 tsp ground cinnamon
▢¼ tsp ground cloves
▢¼ tsp ground nutmeg
▢1 cup (200 g) light soft brown sugar - firmly packed (see note 1)
▢¼ cup (57 g) unsalted butter - melted
▢¼ cup (55 g) unflavoured vegetable oil - I use canola oil
▢½ cup (140 g) blackstrap molasses - see note 2 for using regular molasses
▢1 large egg - room temperature
▢1 tsp vanilla essence/extract
▢¾ cup (180 g) hot water - make sure it's very hot - almost boiling
Butterscotch Sauce
▢½ cup (100 g) light soft brown sugar - firmly packed (see note 1)
▢½ cup (120 g) whipping or heavy cream
▢½ tsp vanilla essence/extract
▢⅛ tsp ginger powder
▢⅛ tsp ground cinnamon
▢¼ cup (57 g) unsalted butter - cold, cut into cubes
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Professional Baker Teaches You How To Make GINGERBREAD CAKE!
Classic Gingerbread Cake is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-x-13-inch pan
Cuts into 18 to 24 portions
Ingredients
1 cup (225 g) unsalted butter, at room temperature
1 cup (200 g) packed dark brown sugar
¾ cup (195 g) fancy molasses
2 large eggs at room temperature
2 Tbsp (30 ml) lemon juice
2 Tbsp (12 g) finely grated fresh ginger
2 ¼ cups (335 g) all-purpose flour
½ tsp (2 g) ground cinnamon
½ tsp (2 g) ground cloves
½ tsp (2 g) ground nutmeg
½ tsp (2 g) ground allspice
½ tsp (2 g) salt
½ cup (125 ml) boiling water
½ tsp (3 g) baking soda
2 Tbsp (12 g) finely chopped crystallized ginger
icing sugar, for dusting
lightly sweetened whipped cream, for serving
Directions
1. Preheat the oven to 350 F (177 C) and grease a 9-x-13-inch cake pan.
2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the centre comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.
The cake will keep, wrapped, for up to 3 days.
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The Perfect Gingerbread Cake - The Royal Recipe
It amazes me how some food smells bring back memories. Whenever I smell someone baking gingerbread cake now it reminds me of walking home from school and entering the house to the smell of gingerbread cake my mother was baking. Oh it takes me back. Happy memories!
This recipe makes two cakes so refrigerate the second one (up to a month) or share it with family and friends. It's super easy to make, two pans and a bowl and the most moist, delicious, fragrant gingerbread cake I think you will ever have tasted. Try it. Link to the treacle and golden syrup below (but as say in the video, you don't have to use these)
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Link to the golden syrup...
Link to the black treacle...
The Recipe -
Gingerbread Cake
Makes two 8” round ginger cakes
1 lb flour
8 oz butter
4 tsp ginger
2 tsp cinnamon
2 tsp pumpkin spice seasoning (mixed spice)
2 tsp baking soda
8 oz golden syrup (you can use corn syrup)
8 oz black treacle (you can use molasses)
20 fl oz milk
10oz sugar
3 eggs
Preheat the oven to 350 degrees F.
Add the flour, ginger, cinnamon, pumpkin spice seasoning, baking soda to a bowl and rub in the butter to fine crumbs.
Whisk the sugar into the milk and bring to a boil in a heavy based pan and at the same time bring the syrup and treacle to a boil in a sperate pan.
Whisk the milk mixture into the flour mix followed by the syrup mix. Add the eggs. Pour immediately into the cake tin and bake for about 20 – 25 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly before slicing.
theroyalchef.com
How To Make Soft and Moist Ginger Cake
An easy to make ginger cake .This delicious old fashioned, perfect with coffee or tea.
Ingredients
225g/8oz self-raising flour
1 tsp bicarbonate of soda
2 tbsp ground ginger
1 tsp ground mixed spice
100g/3½oz butter, diced
100g/3½oz black treacle
100g/3½oz golden syrup
100g/3½oz light muscovado sugar
1 free-range egg, beaten
275ml/9½fl oz full-fat milk
Oven: 180C/160C Fan/Gas 4.
Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.