Fresh Ginger Cake 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.

FRESH GINGER COOKIES

Steps:

• In a large mixing bowl, combine flour, soda, and salt. In a separate bowl, beat ginger, butter, and 1 cup sugar until light and fluffy. Beat in molasses and egg. Gently fold in flour mixture until just combined. Chill for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll dough into 1 1/2 inch balls and then roll them in sugar. Place 2 inches apart on ungreased baking sheets.
• Bake until edges start to brown, about 15 minutes. Centers will be slightly soft. Let stand on cookie sheets 1 minute and remove to racks to cool completely.

DAVID LEBOVITZ'S FRESH GINGER CAKE

Steps:

• Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of fine parchment paper.
• Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.

FRESH GINGER CAKE

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup.
• In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup hot water. Stir in flour mixture just until incorporated; stir in ginger.
• Generously coat a nonstick 3-quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes.
• Transfer pan to a wire rack; let cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing.

FRESH GINGER CAKE

Steps:

• Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
• Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
• Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
• Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
• Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

FRESH GINGER CAKE

Steps:

• Position rack in lower third of oven and preheat to 350°F
• Generously grease a ring mold pan and dust generously with flour.
• Sift the flour, baking soda and salt and set aside.
• Whisk the egg just enough to combine the yolk and white [think egg beaters dear].
• Pour the Molasses, Corn syrup ans water into a cup and stir to combine.
• Place butter in bowl of mixer and with paddle attachment cream on medium until it clings and looks satiny.
• Add the sugar and scrape the bowl. Contine to cream at med speed for 2 to 3 minutes or until light and fluffy. Keep mixer at med add the egg a tbsp at a time. Stop the mixer and scrape the bowl at least once.
• After a couple minutes the mix should be light and fluffy and increased in volume remove the beater. Scrape batter off beater Stir in lemon zest and the ginger.
• Using a rubber spatula stir a quarter of the flour mix inches.
• Add 1/3 molasses mix. Stir to blend. Repeat. Alternate the dry and liquid and end with the flour. Scrape bowl often. You want a smooth mix before the new addition.
• Pour into mold. Spread slightly higher toward edges. Bake 35 to 37 minutes or until sides begin to pull away and surface springs back when touched. Yes the tootpick should come out clean.
• Place the cake on a rack to cool for 5 to 10 minutes.
• With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold. If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold.
• Invert the cake onto a rack covered with parchment. Remove mold. Cool completely. Decorate cake in pattern with powered sugar in a sieve.
• transfer to serving platter.
• The original poster recommended cream cheese frosting. I do not. For the traditional manner sprinkle with confectioners sugar in a pleasing pattern or serve plain. The cream cheese frosting makes it too rich. This is not intended to be a rich overpowering cake.
• To Veganize and it works well with this recipe: use egg sub such as EnerG in place of the egg and use a Vegan butter sub in place of the butter. To low fat use egg sub and use Take Control Light Spread in place of the butter. [I am not certain that is Vegan without checking the package but it is low fat.]. The cake is very forgiving.
• DO watch your time.

BOSCOBEL BEACH GINGER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
• In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.

FRESH GINGER CAKE

Steps:

• Caramelize pears:
• Peel pears and cut each pear lengthwise into 6 wedges, discarding cores. In a bowl toss pears with lemon juice. In a heavy skillet just large enough to hold pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3 minutes. Sprinkle pears with sugar and cook, shaking skillet and turning pears, until sugar is melted and pears are tender. Transfer pears with a slotted spoon to bowl.
• Boil sugar mixture remaining in skillet stirring occasionally and swirling skillet until it begins to turn a golden caramel. Remove skillet from heat and carefully add water, brandy, and cream. Return skillet to heat and simmer sauce, stirring until smooth and thickened slightly. Return pears to skillet and cook until heated through.
• Serve pears and sauce with ice cream.
• Make cake:
• Preheat oven to 350°F. Butter and flour an 8-inch square baking pan.
• In a bowl whisk together molasses, sour cream, butter, brown sugar, egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt. Stir batter until just combined and spread evenly in baking pan. Bake cake in middle of oven until a tester comes out clean, 15 to 20 minutes. Cool cake in pan on a rack 5 minutes and turn out onto rack.
• Server cake with caramelized pears and ice cream.

FRESH GINGER CAKE

Steps:

• Preheat the oven to 180C (gas mark 4). Butter the bottom and sides of a 23cm springform or round cake tin with 5cm sides and line the bottom with a circle of parchment paper.
• In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.
• In a large bowl, mix together the golden syrup, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
• In a small saucepan, bring the water to a boil, then stir in the bicarbonate of soda. Whisk the hot water into the golden syrup mixture, then add the chopped ginger. Gradually sift the flour mixture over the golden syrup mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
• crape the batter into the prepared springform or cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the centre comes out clean, about 1 hour. Leave to cool completely. Run a knife around the sides of the cake to help loosen it from the tin. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.