GOLDEN GINGER CAKE
Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It's best served just warmed, with a generous helping of whipped cream or vanilla ice cream.
Provided by Alison Roman
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
- In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
- Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
- Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
- Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
- Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it's evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
- Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
BEST EVER EASY GINGER CAKE
I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.
Provided by Kookaburra
Categories Dessert
Time 55m
Yield 20 serving(s)
Number Of Ingredients 13
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.
- Dont 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.
GOLDEN SPONGE CAKE
I've had this recipe for years. It goes together quickly and everybody loves it! Best if prepared the day before serving.
Provided by Carol
Categories Desserts Cakes Sponge Cake Recipes
Yield 24
Number Of Ingredients 8
Steps:
- Grease and flour a 9x13 inch pan. Line the bottom of pan with parchment paper. Prepare the cake mix according to directions on package. After baking, let cool completely. While cake is cooling, prepare the filling.
- To Make The Filling: In a small saucepan over medium low heat, combine flour and milk. Cook, stirring constantly, until mixture thickens and boils. Remove from heat and cool completely.
- In a small bowl, beat flour and milk mixture until fluffy. Add sugar and salt and beat well. Add shortening and beat well. Add butter and beat well. Add vanilla and incorporate thoroughly. Total mixing time should be 8 to 10 minutes, beating very well with each addition. This creates a light and fluffy filling.
- Remove cake from pan and split lengthwise. Spread filling over layer and replace top layer. Cover with plastic wrap and refrigerate overnight. Let cake stand at least one day to develop flavor.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 26.9 g, Cholesterol 11.4 mg, Fat 10.8 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 221.4 mg, Sugar 18.2 g
GOLDEN CAKES
This is an old recipe from the 1923 era. Frost with boiled frosting, using whites of eggs in frosting. Decorate with maraschino cherries.
Provided by Gale
Categories Desserts Cakes Yellow Cake Recipes
Time 30m
Yield 15
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper muffin liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. In a separate bowl, beat together egg yolks and egg white. Beat the egg mixture into the butter and sugar.
- In a separate bowl, sift together flour and baking powder. Stir flour into egg mixture alternately with milk. Stir in almond and vanilla extracts. Pour batter into prepared muffin cups.
- Bake in preheated oven for 15 minutes, until a toothpick inserted into the center of each cake comes out clean.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 36.6 g, Cholesterol 71.5 mg, Fat 7.7 g, Fiber 0.6 g, Protein 3.4 g, SaturatedFat 4.4 g, Sodium 101.1 mg, Sugar 20.5 g
GOLDEN KEY CAKE
Steps:
- Beat 4 eggs (no need to separate them) with sugar until it's three times in volume.
- Whisk sour cream together with dulce de leche, until you reach the same consistency.
- Fold sour cream mixture into whipped eggs.
- In a separate dish, combine baking soda with lemon juice, add to the batter.
- Combine flour together with baking powder. Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix and lose the fluffiness. Spray a 7 or 9 inch cake pan with cooking spray.
- Place half of the batter into a baking pan. If you have another pan in the same in size, repeat with the remaining batter. If you don't have a pan, after baking the first layer, use the same pan.
- Bake at 350F for 30 minutes. Use a toothpick to check if the cake is baked. Once the cake cools, cut the cake into two slices.
- Cmmbine whipping cream with condensed milk. Soak the inside of all slices with the sweetened cream. In the meantime, dice toasted hazelnuts and set aside.
- Whip the butter (room temperature) with 1 can of dulce de leche.
- In a separate bowl, whisk very cold heavy whipping cream until soft peaks. Don't beat the cream for too long or it will separate.
- Fold in dulce de leche mixture into whipped cream.
- Place the layer, soaked with whipping cream, on the bottom, followed by cream and chopped hazelnuts. Place the layer soaked with condensed milk, followed by the cream, then hazelnuts. Repeat in this order until you run out of cake layers.
- Using the remaining cream, decorate the outside of the cake.
- I applied some diced hazelnuts on the sides and the whole pieces on top.
Nutrition Facts : Calories 645 kcal, Carbohydrate 45 g, Protein 9 g, Fat 49 g, SaturatedFat 25 g, Cholesterol 168 mg, Sodium 276 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
GINGER CAKE
Ginger cake very like McVities famous cake
Provided by janjam
Time 1h30m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Grease and line a 20cm square cake tin or a 2lb loaf tin.
- Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
- Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
- Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
- Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.
GOLDEN TURMERIC CAKE
This is the kind of cake I could have for breakfast. It's really deep and savory - not sweet at all.
Provided by Food Network
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚ F. Use the tahini to "grease" the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
- In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.
A FAR, FAR BETTER CAKE
Way back in 2003, I created a yellow cake that was dry, crumbly, and not nearly the cake the world deserves. After all these years I can finally say: we're golden...cake that is. All we needed was more moisture and less starch, proof positive that small, balanced changes can radically improve or...disprove a cake.This recipe first appeared in Season 2 of Good Eats: Reloaded.
Provided by Sarah Chanin
Categories Sweets
Time 3h30m
Number Of Ingredients 9
Steps:
- Place an oven rack in the top third of the oven and crank the box to 350°F. Then prep two 9-inch round aluminum cake pans by rubbing on a thin layer of butter on the bottoms and sides, and then flour. Finally, line the bottoms of both with a round of parchment paper.
- SiftYou can use a sifter for this or a fine sieve. the flours together with the baking powder and set aside.
- Load the paddle attachment onto your stand mixer and beat the butter on low speed just until smooth, about 1 minute. Follow with the sugar and salt, boosting the speed to medium. Continue to beat until the mixture is light and fluffy, about 4 minutes, stopping to scrape down the sides of the bowl after each minute or so.
- With the mixer still on medium, add the egg yolks one at a time, fully incorporating one before adding the next. When all eight are in, kill the mixer and scrape the bowl. Return the speed to low and slowly addI like to use a paper plate to dose in the flour...great multitasker. half the flour mixture.
- When the first half of the flour mix is worked in, add half of the milk and all of the vanilla. Stop and scrape the bowl yet again then return to low and slowly add the remaining flour. Then scrape one more time, making sure there's no dry flour hiding in the bottom of the bowl. Congratulations, you've conquered the creaming method.
- Divide the mixture between the two pans. I use a scale to ensure even distribution and that means about 660 grams per pan. Smooth the tops with a rubber spatula and tap the pans against the counter to remove any air pockets.
- Bake until the cakes reach an internal temperature of between 207 and 210°F, which typically takes between 30 and 35 minutes. The cakes should be golden brown and a toothpick inserted into the center of the cakes should come out clean.
- Remove from oven and cool cakes on a wire rack for 15 minutes then de-pan onto the rack and cool to room temp before frosting.
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- Preheat the oven to 350F/177C and line three, 8-inch (20-cm) cake pans with parchment paper and spray the sides with a baking spray.
- Prepare the cake layers first: in a large mixing bowl, combine the eggs, dulce de leche, vanilla and sugar. Beat on medium speed for 2 to 3 minutes until the mixture is smooth. Next, add in the buttermilk and oil. In a small ramekin, combine the instant coffee and hot water; stir to dissolve, then add to the batter. Beat the batter for another minute, until it’s smooth.
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4.7/5 (30)Calories 200 per servingTotal Time 45 mins
- To assure crumble-free removal of the cake from the round pan, line the pan with parchment., Stir together the flour, sugar, baking powder, salt, and Cake Enhancer in a medium-sized mixing bowl., Cut the butter into pats, and add it to the bowl.
- Mix at low speed until the mixture is evenly crumbly., In a small bowl or measuring cup, whisk together the milk, eggs, vanilla, and almond., Add half the milk/egg mixture to the flour in the bowl.
- Beat just to combine, then add the remaining milk/egg mixture, beating just to combine., Stir in the lemon juice., Beat the batter at high speed for 15 seconds, to make sure everything is totally combined., Scoop the batter into the prepared pan, smoothing the top with a spatula., Bake the cake on your oven's middle rack for 35 to 38 minutes, until a toothpick inserted into the center comes out clean, and the center of the top springs back when pressed lightly with your finger., Remove the cake from the oven, and place it on a rack.
GOLDEN GINGERBREAD WITH HARD SAUCE - SPRINKLE BAKES
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Reviews 10Servings 8Cuisine AmericanCategory Dessert
- Cream the butter in a bowl with an electric mixer. Add sugar and beat until light and smooth. Add the molasses and egg yolks; mix thoroughly. Sift the flour with the baking soda, salt and spices and add to the creamed mixture alternately with the buttermilk.
- In a separate bowl, beat the egg whites until stiff. Fold the egg whites into the creamed mixture using a large rubber spatula. Pour the batter into a well-greased and floured mold (a bundt pan, or 6 to 8 mini bundt pans). Bake for 30 to 40 minutes (check mini cakes at 25 minutes), or until the cake springs back when pressed.
- Let the cake rest in the pan for 5 minutes then turn it out onto a wire rack and let it cool completely.
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4.1/5 (477)Total Time 1 hr 5 minsServings 24Calories 190 per serving
- Preheat the oven to 350°F. Lightly grease (but don't flour) the bottom only of your choice of pan(s): one 9" x 13" pan, two 9" round cake pans, three 8" round pans, or the wells of two muffin tins (24 muffin cups).
- You can also line the muffin tins with papers, and spray the insides of the papers., In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt., Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy., Combine the milk and vanilla and add, all at once.
- Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds., Scrape the bottom and sides of the mixing bowl., With the mixer running at low speed, add 1 egg.
- Increase the speed to medium and beat for 30 seconds., Repeat this procedure with the second egg.
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