1 c Shortening 1 c Brown sugar 2 ea Egg, well beaten 1 c Molasses 4 c Flour 1 t Soda 1 T Water, boiling 1 t Ginger 1 pn Salt Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
How To make Ginger Cakes's Videos
Golden Ginger Cake recipe | Just Cook!
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Golden Ginger Cake
Make a delicious Golden Ginger Cake with this easy recipe, perfect for everyday baking and occasion. Sweet, spongy and sticky. The perfect treat!
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INGREDIENTS:
* 225g Golden Syrup * 100g Butter * 100g Caster Sugar * 75g Stem Ginger in Syrup * 200ml Milk * 2 Eggs * 225g Self-raising Flour * 1 tbsp Ground Ginger * 1 tsp Bicarbonate of Soda * 1 tsp Salt
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Ginger & Walnut Carrot Cake - Nigella: At My Table | Episode 3 - BBC Two
Subscribe and ???? to the BBC ???? Watch the BBC first on iPlayer ???? Programme website: While in some senses Nigella's Ginger and Walnut Carrot Cake is reminiscent of an old fashioned, slightly rustic English Teatime treat, it is also a perfect pudding. Recipe:
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Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Gingerbread Cake. This moist and flavorful Gingerbread Cake is really the perfect dessert for fall and winter. This recipe is also very adaptable. Although it contains lemon zest you could use the zest of one orange. Toasted nuts, minced fresh ginger, or even crystallized ginger could be added.
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How to Make Gingerbread Cake - The Victorian Way
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Today we're in for a real treat. Mrs Crocombe is making one of her favourite recipes - a cheap and delicious Gingerbread Cake.
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INGREDIENTS 500g flour 200g butter (salted, or add a generous pinch of salt to compensate if unsalted) 200g brown sugar 500g black treacle 10-15g ginger 3 small eggs (or two large) 1 tsp bicarbonate of soda A little warm milk
METHOD Start by creaming the butter (stirring or beating the butter until it is a smooth, creamy and a uniform texture). Then, add the sugar and spice, ensuring that you mix them in well. Beat the eggs briefly before also adding to them to the mix.
Add flour a little at a time, mixing well between each handful. Pour in the black treacle as you go. A little warm water can be used to get the last of the black treacle out of the bowl. Then, add a pinch of bicarbonate of soda to the warm milk before pouring it into the middle of the bowl and mixing everything together.
Once the mixture is smooth, line a tin with butter and brown paper before pouring the mixture in. Place in the oven for about an hour at 180 degrees Celsius (an inserted knife or skewer should come out clean once the cake is cooked). Once ready, turn out the cake and leave it to cool, then cut into small pieces to serve. For decoration, try dusting with a little plain icing sugar or dipping the cake pieces in some fondant icing.
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GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally. 2. Remove from heat and add baking soda, stir (the mixture will foam and increase). 3. Add butter gradually and stir. Add egg and stir. 4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball. 5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour. 6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper. 7. Bake at 350F/175C for 10 minutes.
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BAKE AT HOME | Jamaican Ginger Loaf Cake | Cupcake Jemma
Make lockdown a little bit sweeter with this fool proof recipe for one of my favourite home bakes! This Jamaican Ginger Loaf Cake is perfectly moist, dense and moreish and the best thing of all is that it's so easy to make! (Oh, and your house will smell AMAZING). Serve it warm with custard or ice cream or slather it in butter! This recipe also keeps really well if stored in an air-tight container for a few days!
Make sure you take photos of your bakes and tag me so I can see what you are up to! @sallydells and use the tag #cupcakejemma
Stay safe, look after yourselves and have fun baking! xxx
--------------- Preheat oven to 150C (fan assist) I used a standard 2lb loaf tin, 21 x 10cm ( 7cm depth)
260g Plain Flour 2 tbsp Ground Ginger 1 round tsp Ground Cinnamon 1/4 tsp Ground Nutmeg 115g Treacle 115g Golden Syrup 115g Muscovado Sugar 115g Butter 115 ml Water 2 Eggs 2 tbsp Milk 3/4 tsp Bicarbonate of Soda
For the Syrup: 250ml Water 100g Caster Sugar 50g Fresh Root Ginger
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