Bestevereasygingercake Recipes

BEST EVER EASY GINGER CAKE

Steps:

• Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
• (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
• Sift all of the dry ingredients into a medium mixing bowl.
• Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
• (This step can also be done in the microwave.) Add water to syrup mixture.
• Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
• Mix until well combined.
• Don’t be concerned that the mixture is quite liquid at this stage.
• Pour cake mixture into prepared tin.
• Tap tin lightly on bench to dispel air bubbles.
• Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
• Check towards the end of the baking time to ensure the edges are not burning.
• The cake should be dark but must not be blackened at the edges.
• (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
• When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
• Then, carefully invert it onto a rack or bread board to cool.
• Icing the Cake: Sift the icing sugar into a small mixing bowl.
• In a separate small mixing bowl, beat the butter (or margarine) until smooth.
• Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
• Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
• Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

SUPER MOIST GINGER CAKE

Steps:

• Melt butter and golden syrup, set aside.
• Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
• Add eggs and milk. Beat well.
• Add melted butter and syrup and mix well to combine.
• Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
• Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
• Allow to cool in the tins for 10 mins before removing.

GINGER CAKE

Steps:

• Preheat oven to 350°.
• Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper.
• Coat wax paper with cooking spray; set aside.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.
• Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes).
• Add the egg, and beat well.
• Beat in the applesauce and molasses (batter may look slightly curdled).
• Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended.
• Repeat procedure with remaining flour mixture.
• Add Guinness stout, and beat just until combined.
• Scrape batter into prepared pan.
• Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool in pan on a wire rack for 10 minutes; remove from pan.
• Cool completely. Spread cake with whipped topping. Cut into 8 wedges.