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.
Hey hey hey! It's time for another Bakealong. You guys have been really baking your little socks off on these Sundays and I just love seeing all of your bakes on Instagram. This week's recipe is for a Bundt Cake but it's not just a boring old vanilla or chocolate one. This one is a tasty, spiced ginger one. I can't wait to see how yours turn out!
Recipe... SPONGE
250g unsalted butter 220g light brown sugar 1 large egg 345g golden syrup (or dark corn syrup, or honey)
250ml buttermilk (
470g plain flour 1/2 tsp salt 1 tsp baking powder 1 tsp bicarbonate of soda 2 tsp cinnamon 2 tbsp ground ginger 45g grated fresh ginger
CARAMEL DRIZZLE
220 g caster sugar 120ml water 245g double cream 1 tsp vanilla
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Golden Ginger Cake recipe | Just Cook!
#gingercake #cake #recipe
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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Ultimate Ginger Loaf Cake | delicious. Magazine
Soft, squidgy and loaded with spice, our ultimate ginger loaf cake recipe makes a tempting teatime treat. The addition of black treacle adds real depth of flavour and creates the cake’s wonderful sticky exterior. If you’ve never made a ginger cake before, you’ve got to give it a go!
Ingredients: 175g unsalted butter, diced, plus extra for greasing 175g light muscovado sugar 175g black treacle 200ml whole milk 2 large free-range eggs, beaten 250g plain flour 1½ tsp bicarbonate of soda ½ tsp mixed spice 2 tsp ground ginger
Method: 1. Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a 1.5kg loaf tin. 2. Melt together the butter, sugar and treacle, stirring until the sugar has dissolved. Remove from the heat and stir in the milk. Set aside to cool until lukewarm, then beat in the eggs. 3. Sift the flour, bicarbonate of soda, spices and a pinch of salt into a large bowl, then make a well in the centre. Pour in the milk mixture and stir to make a smooth batter. Give the bowl a sharp rap on a work surface to get rid of any air bubbles. 4. Pour the batter into the tin, then bake for 45-50 minutes until a skewer comes out clean. Don’t open the door before 40 minutes has passed as your cake will almost certainly sink in the centre. 5. Leave to cool in the tin, then turn out. Wrap in baking paper, then cling film. Store overnight or for up to 1 week before serving.
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Ginger Cake Recipe
Curse and spit! When you crave the taste of ginger but can't find your gingerbread man cookie cutters you have no choice but to make ginger cake. Recipe at FACEBOOK: TWITTER:
Ginger Biscuits// No eggs ginger biscuit recipe
Ingredients 20 cups flour 1,25kg margarine 3 cups sugar 1kg golden syrup 6teaspoon bicarbonate of soda 9 teaspoon baking powder 2 and half warm milk 20g ginger powder please subscribe and share my video
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This Ginger Cake Recipe has been reported to be the Late Queen Elizabeth favourite Ginger cake recipe so I knew it had to be good, I baked this Ginger Cake in the Cosori Duel Blaze Air Fryer I had to try and work out the temperature and timing for this recipe as there are many oven temperature and baking times, I have to say the Cosori air fryer did not let me down. I HAVE ALSO DONE A COMPARISON WITH RUNNING COST USING A COSORI AIR FRYER WITH THE USE OF MY ENERGY SMART METER AND IT SHOWED IT WAS 65% cheaper than a a standard oven .
This video is part of a collaboration with Cooking with Lauralee Debbie Esplin Food Please visit their channels and show your support
Ingredients 150 grams of Soft salted butter 150 grams of Dark brown sugar (Muscovado) 2 Tablespoon’s of Black treacle 100 Mls of Full Fat Milk 2 Medium Eggs 2 Teaspoons of Ginger Powder Zest of 1 Lemon 200 grams of Self Raising Flour 1 Teaspoon of Baking Powder
For the Sauce 100 grams of Dark brown sugar (Muscovado ) 2 Tablespoon’s of Chopped Stem Ginger 2 Tablespoon’s of syrup from the Stem Ginger 50 Mls of water
Method In a pot add the softened butter and Dark brown sugar Add the 2 Tablespoons of Dark Treacle Add the full fat milk On a low to medium heat stir until butter and sugar have melted DO NOT ALOW TO BOIL set aside to cool In a large mixing bowl add the sieved flour and add the baking powder Add the ground ginger powder to the flour Add the zest of 1 Lemon mix well into the dry mixture Whisk Medium Eggs Add the cooled mixture to the dry mixture Fold in using a spatula Then add the whisked eggs and mix well Place in a lined baking tin Place in air fryer or oven Bake to your air fryer or oven recommendations When a toothpick comes out clean remove and allow to cool for 15 mins Heat the sauce mixture and spoon over the cake while still warm