Magicgingercake Recipes

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.

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.

CINNAMON GINGER CAKE

Steps:

• 1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well.
• 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth.
• 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.

FRESH GINGER CAKE

Steps:

• Position rack in center of oven and 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 parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium 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 the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the 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 the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

MAGIC CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch baking dish.
• Beat egg whites in a large bowl with an electric mixer until stiff.
• Combine egg yolks and white sugar in another large bowl; beat with an electric mixer until light and fluffy, about 2 minutes. Add butter and vanilla extract; beat until smooth, about 2 minutes. Fold in flour. Beat in milk slowly. Fold egg whites gently into the batter.
• Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is golden, 45 to 70 minutes. Let cool, about 30 minutes. Dust top with confectioners' sugar.

MOIST GINGER CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9-inch tube pan. I used 4 1/2-inch diameter spring forms.
• Combine the melted butter, egg and sugar in a mixer fitted with a paddle attachment,. Add the molasses and water and mix.
• Sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, and mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth. Fold in walnuts.
• Pour into the prepared pan and bake in the center of the oven for about 35 minutes (the same amount of time is needed for the mini). Let cool in pan for 10 minutes, then turn out on to a wire rack.