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.
FRESH GINGER CAKE
David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.
Provided by Amanda Hesser
Categories cakes, dessert
Time 2h
Yield 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams
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.
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 POUND CAKE
Provided by Guy Fieri
Categories dessert
Time 2h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
- Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
- Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
- Invert the cake onto a parchment lined cooling rack.
- Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
- Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
- In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
- Cook's Note: This glaze can be made ahead.
GOLDEN EGGS
Provided by Gesine Bullock-Prado
Categories Cake Mixer Egg Side Bake Easter Kid-Friendly Vanilla Spring Cinnamon Nutmeg Butter Buttermilk Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield 12 eggs or about 12 muffin-sized cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 325°F. Spray your molds with nonstick spray (I, obviously, use egg-shaped molds. You can use a muffin pan or any other small baking molds.)
- Sift together the flour, baking powder, salt, and nutmeg. Set aside.
- In an electric mixer fitted with either the paddle or the whisk attachment, whip the butter and sugar together until light and fluffy.
- This can take up to 10 minutes, depending on the temperature of your butter.
- As you're whipping away, stop and scrape down the sides of the bowl to make sure all the butter is incorporated into the sugar.
- You can't make magic without a lot of patience. So keep whipping and keep scraping.
- Add the eggs one at a time, whipping after each one until the egg is fully incorporated into the batter.
- Scrape down the bowl every now and again as well.
- Add the vanilla.
- Once all the eggs are incorporated, alternate adding the flour mixture and the buttermilk, mixing slowly.
- After they are well incorporated but not overbeaten, take a rubber spatula and fold the batter a few times to make sure everything is evenly distributed and the batter is smooth.
- Distribute the batter into your molds, filling each cavity a little less than halfway.
- Bake for about 15 minutes. Baking time varies depending on the size of your mold, so check for a very light golden brown color and make sure the cake springs back when you touch it.
- Unmold your little cakes and while they are still warm, dunk them quickly in the melted butter, then dredge them in the cinnamon and sugar.
- One warning: people are going to call you a stinking liar. They will not believe that these precious morsels aren't fried like a donut. But that's the cost of making magic.
MOIST GOLDEN CAKE
from BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes by Shirley O. Corriher
Provided by Second2None
Categories Dessert
Time 1h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
- Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
- In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
- Beat in the vanilla. On medium speed, blend in the oil.
- On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
- In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
- On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
- In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
- Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
- Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.
Nutrition Facts : Calories 3962.4, Fat 200.5, SaturatedFat 77.8, Cholesterol 1371.3, Sodium 2106.8, Carbohydrate 499.9, Fiber 4.1, Sugar 306.7, Protein 46.1
GOLDEN CHOCOLATE CAKE
At our Wisconsin farm, dessert was just as important as the main course. This idea has followed us to California, where I'm still on the lookout for good dessert recipes. This moist cake is a favorite since it's chock-full of fun ingredients like chocolate candy bars, pecans and coconut. -Kay Hansen, Escondido, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, sour cream, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in candy bars, chocolate chips, nuts and coconut. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. , Cool in pan 15 minutes before removing to a wire rack to cool completely. Chill before slicing. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 412 calories, Fat 25g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 330mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
FRESH GINGER CAKE
This is the most often requested recipe in my repertoire, and I've passed it on to many, many people. It appears so often on Bay Area menus (sometimes called Dave's ginger cake, which, I admit, amuses and flatters me) that I sometimes think I'm responsible for too much of a good thing. Then I order it, taste it, and decide not to worry: This simple cake is wonderful.
Provided by David Lebovitz
Categories Cake Ginger Brunch Dessert Bake Mother's Day Fall Shower Vegetarian Pescatarian Dairy Free Tree Nut Free Soy Free Kosher
Yield Serves 10-12
Number Of Ingredients 11
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.
More about "golden ginger cake recipes"
EASY GINGER CAKE - SUPERGOLDEN BAKES
From supergoldenbakes.com
Ratings 9Calories 324 per servingCategory Dessert
- Preheat the oven to 180C/350F. Line a rectangular tin (mine was 23x29cm) with baking paper letting the edges hang over the sides.
- Put the treacle, golden syrup and butter in a large bowl. Microwave for one minute, until the butter starts to melt. Stir together until the butter is completely melted. If you haven’t got a microwave you can heat this on the stove in a large pot over low heat.
GOLDEN GINGER CAKE - FOOD CHANNEL
From foodchannel.com
Estimated Reading Time 4 mins
GOLDEN CHIFFON CAKE - JOYOFBAKING.COM *VIDEO RECIPE*
From joyofbaking.com
GINGER CAKE RECIPE | MUMSNET
From mumsnet.com
GINGER CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GOLDEN FRUIT CAKE — FOOD TO LOVE | RECIPE | FRUIT CAKE ...
From pinterest.com
GINGER CAKE RECIPE - BBC FOOD
From bbc.co.uk
GOLDEN BUTTER CAKE LAYERS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
EASY GINGER CAKE RECIPE {EGG FREE, DAIRY FREE, VEGAN}
From fussfreeflavours.com
A DOZEN LEFTOVER EGG YOLKS AND A GOLDEN ANGEL FOOD CAKE
From sweetinsomniac.wordpress.com
JAMAICAN-STYLE GINGER CAKE WITHOUT TREACLE/GOLDEN SYRUP
From mumsnet.com
A PIECE OF CAKE | FOOD | THE GUARDIAN
From theguardian.com
GOLDEN FRUIT CAKE | RECIPES | PBS FOOD
From pbs.org
GINGER GOLDEN SYRUP CAKE: RACHEL ALLEN - RTE.IE
From rte.ie
GOLDEN ANGEL FOOD CAKE - RECIPE | COOKS.COM
From cooks.com
10 BEST GOLDEN BUTTER CAKE MIX RECIPES - YUMMLY
From yummly.com
CHRISTMAS GOLDEN POUND CAKE RECIPE - CITYSCOPE FOOD AND ...
From cityscopefoodanddrink.com
GINGER CAKE WITH LEMON AND PISTACHIO ICING RECIPE | GOOD FOOD
From goodfood.com.au
LEMON-COCONUT GOLDEN ANGEL FOOD CAKE
From lemontreedwelling.com
GOLDEN LAYER CAKE | CANADIAN LIVING
From canadianliving.com
GOLDEN ANGEL FOOD CAKE – HOMEMADE
From withhomemade.com
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
THIS GOLDEN GINGERBREAD CAKE WILL MAKE YOUR TASTE BUDS SMILE
From pinterest.com
STICKY GINGER CAKE - CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
GOLDEN CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GOLDEN CAKE | FOOD FROM PORTUGAL
From foodfromportugal.com
GOLDEN SPONGE CAKE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
ERIN FRENCH BUTTER CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
A STICKY SITUATION: TWO GOLDEN SYRUP RECIPES | FOOD | THE ...
From theguardian.com
STICKY CHOCOLATE GINGERBREAD CAKE RECIPE | GOOD FOOD
From goodfood.com.au
JAMAICAN GINGER CAKE | TESCO REAL FOOD
From realfood.tesco.com
GOLDEN SYRUP CAKE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
AUTHENTIC JAMAICAN GINGER CAKE - ISLAND GIRL CHIC
From islandgirlchic.com
FRESH GINGER CAKE WITH GOLDEN GINGER CREAM | FOOD TO LOVE
From foodtolove.co.nz
MIJUNE PAK'S STICKY-SWEET GOLDEN HONEY CAKE RECIPE
From thekit.ca
GOLDEN ANGEL FOOD CAKE - RECIPE | COOKS.COM
From cooks.com
GOLDEN VANILLA BIRTHDAY CAKE RECIPE - OPRAH.COM
From oprah.com
GOLDEN PINEAPPLE POUND CAKE - DASH OF JAZZ
From dashofjazz.com
You'll also love