Ginger Marmalade Cake Recipes

Steps:

• Soak the mixed fruit in the tea overnight until the fruit swells.
• Pre-heat the oven to 180C, Gas Mark 4.
• In a bowl, combine the flour, sugar.
• In another bowl mix the egg and marmalade, then add the fruit mix, ground ginger and treacle.
• Mix wet and dry ingredients together.
• Mix well and place in a lined or non-stick 8x11-inch tin and bake in the oven for approx 40 minutes.
• Leave to cool before slicing.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Brush an 8-inch square baking pan with canola oil. Beat the egg whites and granulated sugar with a mixer until stiff peaks form, about 8 minutes.
• Meanwhile, whisk both flours, the almonds and baking powder in a bowl. Beat the egg yolks in a large bowl. Whisk 1/2 cup oil, the orange and lemon juices and the marmalade into the yolks until combined. Stir in the dry ingredients, then fold in the beaten egg whites until just combined. Add the raisins, if desired.
• Transfer the batter to the prepared pan. Bake until the cake is golden and springs back when touched, about 30 minutes.
• Meanwhile, make the syrup: Bring 3/4 cup water and the granulated sugar to a boil in a saucepan; squeeze in the orange juice and add the peel. Simmer until syrupy, about 20 minutes. Cool slightly.
• Pour the syrup over the cake while both are still warm. Cool completely, then cover with plastic wrap and let soak overnight. Cut into squares and top with confectioners' sugar and/or almonds.

Steps:

• Set oven to 350 degrees (oven rack to secon-lowest position).
• Butter and flour two 9-inch round cake pans.
• In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
• In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
• Stir in the dry ingredients with a wooden spoon; mix to combine well.
• Fold in the carrots and nuts.
• Divide the batter between the two pans.
• Bake for about 40-45 minutes, or until the cakes test done.
• Transfer the cakes to racks and cool for about 15 minutes.
• Turn out the cakes onto racks to cool completely.
• Frost the cooled cake with favorite frosting.

Steps:

• Heat the oven to 190C/170C Fan/gas 5 and line a 23 x 33cm Swiss roll tin with baking parchment. Whisk the aquafaba for 6 mins, or until it reaches soft peaks, then add the caster sugar and vanilla, 1 spoonful at a time, whisking in between each addition so that the mixture turns to stiff peaks. Sieve in the self-raising flour with the ground ginger, then use a metal spoon to fold the flour into the aquafaba mix. Pour into the lined tin and smooth with a spatula so it's evenly spread. Bake for 20 mins until just firm to the touch.
• While the sponge is baking, lay a piece of baking paper onto a work surface and dust with caster sugar. Once the sponge has baked, turn it out on the sugared paper and peel off the baking paper on the bottom. Allow to cool a little, then use the sugared paper to gently roll up the sponge from the shortest edge. Leave to cool a little longer in the rolled-up shape (this will make it easier to roll up again later), then gently unroll to cool completely.
• Whisk the coconut yogurt or cream with the icing sugar until thickened. Once the cake is cooled, spread it with the marmalade leaving a 2cm border, then scatter with the stem ginger. Spread the coconut yogurt on top, keeping the border, then use the sheet of baking paper again to help you to roll up the sponge back into the rolled shape. Remove the baking paper, trim the ends, then place on a serving dish, dust with icing sugar and serve.

Steps:

• Preheat oven to 350 degrees F. Spray two 9" cake pans with non stick spray, or grease and flour. In large bowl, combine the cake mix, oil, eggs, orange juice and zest and extract. Beat with mixer two minutes and divide evenly between the cake pans. Bake for 25 minutes, or till tester comes out clean. Cool in pans for 15 minutes, then cool completely turned out on racks.
• Meanwhile, combine orange juice and sugar to make syrup. Stir to dissolve sugar. Poke holes in the cake with a toothpick or wooden skewer and spoon the syrup over each eayer, allowing the syrup to be absorbed before adding more.
• For frosting, beat the cream cheese and butter, then add the sour cream. Carefully fold in the whipped topping and set aside.
• Place one layer on a serving plate. Heat the marmalade to thin it slightly, cool five minutes, then spread half on the bottom layer. Top with second layer, and spread the
• frosting over top and sides of the cake. Add the second half of the marmalade to the top center of the cake leaving 1 1/2" of the frosting plain. Refrigerate til ready to serve. Refrigerate left over cake (if you are lucky enough to have a slice left.)

Steps:

• Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
• Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
• Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
• Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

Steps:

• Preheat the oven to 350°F.
• Grease and line a 8in round cake tin.
• In a bowl, cream together the butter, sugar, zest and orange juice of 1 orange until light and fluffy.
• Next gradually beat in the egg, followed by the flour, baking powder, cereal, sultanas, marmalade and corn syrup.
• Spoon into the prepared tin, then flatten the surface with the back of a spoon.
• Place in the oven and cook for 1¼ hours or until the cake springs back when lightly touched.
• Leave to cool in the tin before turning out.
• Combine together the cream cheese and icing sugar until soft and silky smooth, then spread evenly over the surface of the cake, finishing with a sprinkling of orange zest from the remaining orange.
• Serve immediately.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a 900g/ 2lb loaf tin with greaseproof paper. Place the flour, mixed spice, caster sugar, zests, dried fruit and a pinch of salt into a large bowl.
• Melt the butter and 2 tbsp marmalade in a saucepan, then stir in the milk. Pour liquid into the dry ingredients, add the white wine vinegar and mix well.
• Pour the cake mixture into the lined loaf tin and bake for 1 hr, or until an inserted skewer comes out clean.
• Meanwhile, make the glaze by heating the remaining marmalade with 2 tbsp water and the icing sugar until bubbling and syrupy. When the cake is cooked remove it from the oven, pour over the marmalade glaze, then sprinkle with demerara sugar. Leave to coolin the tin.

Steps:

• Mix all ingredients together with a spoon then whisk with an electric whisk until fluffy
• Place into a greased paper baking tin
• Bake at 160 fan for 40-45 minutes
• When cooked heat 3 tablespoons of marmalade and a tablespoon of water. Brush into cake. Leave to cool
• Make the drizzle by mixing the icing sugar with water until quite runny. Drizzle over the cake

Steps:

• Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
• Sift flour, baking soda and salt in a bowl.
• In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
• Beat in the eggs and vanilla.
• Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
• Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
• finally add in the remaining dry ingredients and beat until smooth.
• Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
• (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
• Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
• Let the layers cool completely in the pans.
• When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
• Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
• Invert the remaining layer and peel off the waxed paper.
• Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
• In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
• Add the sour cream a little at a time and whisk until spreading consistency.
• Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
• Chill for 2 hours at least and STAND BACK when you serve it!

Steps:

• Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line with baking paper.
• In a large mixing bowl beat the margarine and sugar together until light and fluffy.
• In a separate bowl mix together the flour, baking powder and cocoa powder.
• Gradually add the eggs, one at a time, with a little of the flour mixture, folding the ingredients in.
• Add the remaining flour. Add the milk, marmalade and orange extract. Mix all of the ingredients together to form a soft dropping consistency. You will need to mix together well to break up the marmalade, but don't worry if there are some marmalade lumps still present as they will be pockets of added yum when the cake is finished.
• Split the mixture between the two tins and cook for approx 25 minutes, or until a knife inserted into the centre of the cake comes out clean.
• Leave the cakes to cool in the tin for about 10 minutes before turning out on a cooling rack.
• Put all of the margarine required for the cocoa buttercream into a clean bowl. Gradually sieve the icing sugar (around 40g at a time) and cocoa powder into the bowl using a fine meshed sieve, stirring together each time you add more until you have a smooth buttercream.
• Once the two halves of cake are cool enough, spread the 3 tablespoons of orange marmalade of one of the halves and the cocoa buttercream on the other half and sandwich the two together.
• Place the cake on a large plate and decorate by sprinkling lightly with icing sugar using a fine meshed sieve.

Steps:

• Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
• When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
• Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• In a bowl, mix together first 7 ingredients, set aside.
• In another bowl, cream butter, blend in sugar, egg, marmalade and molasses.
• Add flour mixture to creamed mixture, stir to combine.
• Stir in boiling water, batter will be smooth.
• Pour batter into a 8" square cake pan which has been lined with greased parchment paper.
• Bake in 325F degree oven for 45-50 minutes.
• Best served warm.
• I have served this as a dessert topped with whipped cream! Yummy!