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.
How To make Ginger Cake's Videos
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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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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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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Gingerbread | fluffy, spicy, molasses-y Christmas loaf
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***RECIPE, MAKES ONE LOAF ***
(Based on an old Joy of Cooking recipe)
1 cup (237 mL) milk or water
1/2 cup (118 mL) mollasses
1/2 cup (118 mL) honey
1/2 cup (one stick, 113g) butter
1/2 cup (100g) granulated sugar
1 egg
2 1/2 cups (300g) all-purpose flour
1/2 teaspoon salt (maybe 3/4 if using unsalted butter)
1 1/2 teaspoons baking soda
2 tablespoons ground cinnamon
2 tablespoons ground ginger (use half if you don't want it very spicy)
a little finely-ground black pepper
Get your oven heating to 350ºF/180ºC. Prepare a 5x9 in (13x23 cm) loaf pan (or really any mid-size cake pan) by either greasing the inside or lining it with a parchment sling.
Pour the milk/water into a microwave-safe measuring jug, along with the molasses and honey. Drop in the butter in chunks. Microwave until the butter chunks are halfway melted, stir, and let them keep melting while you measure out the dry ingredients.
Put the flour in a mixing bowl along with the salt, baking powder and spices. Whisk to combine and fluff up the flour.
The butter should be melted now — put the sugar in with the wet ingredients along with the egg and stir until smooth. Pour the wet mixture into the dry and whisk until just smooth.
Pour into the cake pan and bake for about an hour until done inside. The top usually looks a hair raw when the inside is perfect.
Ginger / Cake / bread /pudding, Easy recipe
How to make Ginger cake/pudding/bread, simple step by step instructions, from start to finish.
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This is to certify that this video is NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be very aware of people’s allergies Thank You.
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Cinnamon Ginger Cake Recipe
Learn how to make a cinnamon ginger cake recipe. This is a nicely spiced oil based loaf cake packed with cinnamon and a hint of ginger. The added chocolate glaze makes the cake pop with flavor.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
Center should read between 200F (93C) and 210F (99C) when fully baked.
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!