Coriander Ginger Cake Recipes

Steps:

• Combine the molasses, sugar and butter. Add the eggs, ginger root, spices and salt.
• Sift the flour with the baking soda three times. Add to the butter mixture a little at a time, alternating with the hot water. Stir in the raisins and nuts.
• Put the mixture into a well- greased mold with a capacity of five to six cups. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
• Unmold the cake on a rack and let cool for 30 minutes before serving.

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.

Steps:

• Preheat oven to 300 degrees.
• Cream butter and sugars until light and fluffy.
• Add eggs one at a time until mixed well.
• Combine flour, soda, and salt.
• Alternately add flour and sour cream until combined with egg/butter mixture.
• Add extract and zest to cake batter.
• Gently fold candied ginger mixed with 3 tablespoons flour into cake batter -.
• Pour into large bundt pan, sprayed with baking spray.
• Bake at 300 degrees for 1 hour and 10 minutes ~ check for doneness ~ cover top of cake with aluminum foil if it is getting too dark!
• Continue baking if necessary ~ check at 5 minute intervals till done. Cake in my photo baked for 1 hour and 15 minutes.
• If desired, brush hot cake with an orange juice/sugar syrup to glaze ~.or top each serving with orange curd.

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Steps:

• To make the cake, put the orange in a saucepan, cover with water, bring to the boil and simmer for 1 hr or until you can pierce the orange easily with a knife.
• Drain, leave to cool, then cut the orange into quarters. Cut each quarter in half so that you have 8 pieces, and remove any pips. Put 75g of the sugar in a small pan and add 100ml water and the orange pieces. Heat gently until the sugar has dissolved, then turn up the heat and simmer for 10 mins. Allow the orange to cool slightly, then either blitz with a stick blender or liquidise to a pulp. Crush the coriander seeds using a pestle and mortar or a spice grinder, then add to the warm orange pulp along with the polenta. Stir to combine, then leave to cool.
• Heat oven to 190C/170C fan/gas 5. Grease and line the base and sides of a 22cm loose-bottomed cake tin. Put the butter, flour, baking powder, eggs and the remaining 100g caster sugar in a large mixing bowl along with the cooled orange pulp. Mix until thoroughly blended using an electric hand mixer. Spoon into the prepared tin and bake for 35-45 mins or until springy to the touch - a skewer inserted into the centre should come out clean. The cake should be pale in colour and just leaving the sides of the tin. Transfer to a wire rack and leave to cool.
• Meanwhile, prepare the decoration. Using a potato peeler, peel half the zest from the orange into large strips, then slice very thinly so that you have lots of orange zest shreds (like you would for marmalade). Put the caster sugar and 100ml water in a small saucepan set over a low heat until the sugar has dissolved, then add the orange shreds. Bring to the boil, then simmer for 8-10 mins until the shreds are quite soft. Remove using a slotted spoon and set aside on a tray lined with baking parchment.
• When the cake has cooled, sift the icing sugar into a small bowl. Juice the orange and add enough of it to the icing sugar to make a runny icing. Drizzle the icing over the cooled cake and scatter the orange shreds on top.