How To make Scottish Ginger Cake
Ingredients
3
cup
flour, all-purpose
1/2
teaspoon
salt
2
teaspoon
baking soda
1
tablespoon
ginger, ground
1/3
cup
golden raisins
1/3
cup
mixed candied peel, chopped
1/3
cup
crystallized ginger, chopped
3/4
cup
molasses
3/4
cup
butter
1/3
cup
brown sugar, packed
3
each
eggs, beaten
2-3
tablespoon
milk
Directions:
A rich cake, this improves with keeping in an airtight tin. Very nice served with tea.
Preheat oven to 325F (165C). Generously grease an 8 inch square baking pan; set aside. Sift flour, salt, baking soda and ground ginger into a large bowl. Stir in raisins (plump them in some sherry or water before using), candied peel and cystallized ginger; set aside.
In a medium-size saucepan, combine molasses, butter and brown sugar. Stir over low heat until butter is melted. Remove from heat. Beat in eggs and milk. Make a well in center of reserved dry ingredients. Pour in molasses mixture and beat thoroughly. Pour into cake pan.
Bake 1 1/4 hours, or until top springs back when lightly touched with finger. Cool in pan on a wire rack. Makes 8 to 12 servings.
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Gingerbread Cake with Caramel Sauce (vegan) | Liv's Holiday Menu
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Probably The Best Ginger Cake Ever | Justin Gellatly
Justin's signature cake from his book Bread, Cake, Doughnut, Pudding. Easy and unbelievably good. Get the recipe:
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How to Make Justin Gellatly's Ginger Cake
Baking cakes is something most of us first do as children, helping out in the kitchen (even if it's just licking the bowl). From the classic Victoria sponge to a rich spicy ginger cake, everyone loves a piece of cake.
Dark, rich, spicy and moist, this ginger cake is one of my best recipes and probably the best ginger cake in the world, if I do say so myself. You can ice it and serve it as a celebratory cake, but it is also great as a dessert -- serve it warm, with cider and caramel sauce and some vanilla ice cream.
The King of Pudding . . . St John's secret weapon, Justin Gellatly, the man behind the bread, the wobbly custard tart and the legendary doughnut - Observer Food Monthly
With over 150 recipes covering bread, biscuits, buns and cakes, hot, warm and cold puddings, ice cream, those doughnuts, savoury baking and store cupboard essentials, Bread, Cake, Doughnut, Pudding, is full of recipes you'll want to make again and again.
Published on 29th May 2014
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Sticky Ginger Loaf Cake
This lovely Sticky Ginger Loaf Cake is moist and full of that lovely ginger flavour. It is a great alternative to a Christmas cake, or even a Christmas Pudding for those who don't like those. Perfect served just sliced, or as dessert with some custard or cream.
Chapters/Time Codes
0:00 Sticky Ginger Loaf Cake
1:07 Preheat the oven
1:46 Ingredients
3:18 Melt ingriedents/Make Batter
7:34 Fill tins and bake.
8:43 Taste Test
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Gingerbread | Easy Traditional Recipe :)
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Hey folks! Today I made this wonderful gingerbread :) Perfect for this time of year…lovely served warm with custard or ice cream! Or with a cup of tea or coffee. I’ve drizzled over a wee bit of icing, but that’s completely optional of course,
Everything I used will be listed below.
-Cheryl x
______________________________________________________________________
I’m using an 8 x 12 inch cake tin
2 Cups (260g) plain or all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon salt
2 Teaspoons ground cinnamon
2 Teaspoons ground ginger
1 Teaspoon ground cloves
1 Teaspoon nutmeg
1/2 Cup (113g ) room temperature butter - unsalted
1/2 Cup (110g) light brown sugar
1/4 Cup (50g) granulated white sugar
2 Medium eggs - room temperature
1/2 Cup (120 ml) (130g) Treacle or molasses
1 Cup (240 ml) Whole milk - room temperature
1 Cup (130g) Icing sugar
A couple of teaspoons warm water
1/2 Teaspoon vanilla extract
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