Cajungingercake Recipes

CAJUN GINGER CAKE

Steps:

• Preheat oven to 350°F.
• Cream together butter and brown sugar.
• Beat in the molasses, the sour cream, the ginger and the egg yolks.
• Sift together the flour, baking powder and soda, salt and cinnamon.
• Stir gradually into molasses mixture until well blended.
• Beat egg whites until stiff but not dry, and fold into batter.
• Fold in nuts.
• Generously butter a 9 x 9 x 2" baking pan.
• Pour in batter and smooth top.
• Bake for 25 to 30 minutes or until tester comes out clean.
• Cool briefly in pan, then invert onto rack.
• Sieve powdered sugar on top of cake and enjoy.

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.

MAGIC GINGER CAKE

Steps:

• Mix everything BUT NOT the milk.
• Heat the milk to just below boiling then pour over mixed ingredients.
• Mix well or until butter has melted (although I have left some whole bits in).
• Pour into a greased lamington tin
• Bake 45 minutes @ 180°C.
• Serve with a dusting of icing sugar.

CAJUN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.