How To make Scottish Ginger Cake

Starbucks DIY | How to Make a Spiced Gingerbread Loaf Perfect For the Holidays In One Bowl | MANCAKE

It’s almost that time of year again where I can hardly wait to make a stop at Starbucks for a piece of their Gingerbread Loaf Cake. It always become a mid-week pick me up when my PSL just won't cut it.

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My rich, flavorful gingerbread cake has ALL the holiday spices you love. It's paired with a smooth cream cheese frosting, and leaves plenty of room for some chopped walnuts for garnish.

Now I know homemade cakes can be a scary thing for many people. This recipe ideally skips all of the typical fuss and stress around baking a cake. A simplified cake base with a perfectly smooth frosting is all you need.

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Howdy! My name is Dan, creator & sort of charming host of MANCAKE! Dad to my Corgi-Jack Gwennie & avid baker. Far from a lot of bakers out there, I don't have kitchen memories with my mom. I don’t have treasured heirloom recipes, & I had absolutely no background in baking before I found my passion for it at 23.

With teaching myself through creative ambition & trial and error over the years, I decided to invite everyone into my kitchen to share my recipes. Though MANCAKE, I hope to encourage other home bakers to discover their joy in the kitchen and see that baking from scratch isn’t as scary as it may seem. Actually, it may be just what you need to unwind after a stressful day.

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Gingerbread Two Ways - BBC Good Food

Kick your weekend off with some festive baking! Our @bakingtheliberty is here to show you two ways with gingerbread - a gingerbread & honey loaf that's perfect for toasting, and classic biscuits to make with the kids. Which one will you bake? Find these recipes in our Christmas issue, available to order to your door here:

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Gingerbread cake with chocolate orange

Gingerbread cake with chocolate orange.
This ginger cake is very easy. I love to have it warm with custard.
Feel free to decorate however you desire.

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Enjoy

Ingredients:

1/2 cup granulated sugar- 100g

1/2 cup butter- 112g

1 large egg , beaten

1 cup black trickle

2 1/2 cups all-purpose flour- 315g

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup very hot water

Decoration -
100g melted chocolate
9x chocolate orange segments
handful of dry mango

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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Scottish Gingerbread Cake Slab Traditional Family Recipe

These delicious Scottish Gingerbread Slabs are so delicious and such a lovely warming Autumn treat! I can't think of a better time of year to make them.

FULL RECIPE - angiemilne.com

These Gingerbread Slabs are based on a traditional Scottish Gingerbread recipe which is a fmaily favourite of ours. They travel well and make lovely snacks with a cup of tea.

I hope you enjoy them! Angie x

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​I love sharing my family recipes and content with you all and it really makes me happy to hear how much you all enjoy making and learning these recipes. Sometimes I will be gifted products to share and paid to create recipes for products. This recipe contains no gifted products or paid promotional material. I always work with relevant brand and products I love.

Scottish Sticky Gingerbread Traditional Scottish Gingerbread Recipe

We love a slice of this Traditional Scottish Sticky Gingerbread Cake and when its available in the kitchen it gets snapped up for breakfast, school snacks, packed lunches and even afternoon coffee breaks. It goes so well with a thin spreading of butter, some warm custard or a little jam. Such a delicious sticky hearty treat.


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This recipe also works really well with the following soup as a lunch:


I think the flavour of this cake works really well in Autumn with the cinnamon and warming ginger. The smell coming out of the oven is absolutely amazing and fills the kitchen with the aromas of Autumn. Tradtionally this ginger cake would have been complete without all the icing and peel toppings but I think they add a little extra which makes it all the more delicious. If you would rather you can leave the cake comeplete after baking without the icing and the peel as it works really well without the topping too.


This recipe is based on an old traditional Scottish recipe and produces quite a dense sticky cake. This might make your cake knife come out a little sticky after cooking even though it may be cooked through. If it's firm then you should be ok. Just make sure you don't over cook it as you want the moisture in thise cake. As mentioned above you can leave the cake as it is after cooking and serve without the icing if you like.



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