Lafayette Ginger Cake Recipes

Steps:

• Heat the molasses, butter, sugar, milk, and coffee until sugar is dissolved.
• Sift the flour, spices, and cream of tartar together.
• Beat the eggs until extremely thick.
• Fold the dry ingredients into the molasses mixture alternately with the eggs.
• Add the soda to the last addition of flour.
• Next add the orange juice and rind.
• Mix and pour into a 13x9x2-inch pan lined on the bottom with wax paper.
• Sprinkle with crystallized ginger and bake in a 350* oven for about 40 minutes.
• Cool and frost.
• Frosting:.
• Moisten the cheese with a little cream or sourcream.
• Blend in the sugar.
• Spread cake with jam and cover with the cheese mixture.

Steps:

• 1/4 lb. butter, softened 1/2 cup dark brown sugar 1 cup unsulphured molasses 3 eggs 3 cups all-purpose flour 2 tbsp. ground ginger 1 1/2 tsp. ground cinnamon 1 tsp. ground mace 1 tsp. ground nutmeg 1 tsp. baking soda 3/4 cup buttermilk 1/3 cup fresh orange juice 1 tbsp. grated orange zest 1 cup raisins
• 1. Preheat oven to 350°. Cream butter and sugar together in a large bowl. Stir in molasses, then beat in eggs one at a time. Sift flour, ginger, cinnamon, mace, nutmeg, and baking soda into a medium bowl. Combine buttermilk, orange juice and zest, and raisins in another bowl. Beat flour mixture into creamed mixture one-third at a time, alternating with buttermilk mixture. 2. Pour batter into a greased, floured 9" × 13" baking pan. Bake 40-45 minutes or until a knife inserted in center comes out clean. Serve with whipped cream, if desired.

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:

• 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:

• Heat oven to 400 degrees. Butter a rimmed sheet pan and line it with buttered parchment paper. In a small pan, melt molasses, shortening and ginger together over low heat. Transfer to mixer and mix at medium speed until well blended and slightly cooled, about 3 minutes. Mix in sugar.
• Dissolve baking soda in a tablespoon of hot water and mix into molasses mixture. Working in alternating batches and mixing well after each addition, mix in buttermilk and flour; batter should be quite stiff, not runny. Add more flour a tablespoon at a time, if needed.
• Spread batter evenly in prepared pan. Bake in lower third of oven 10 to 12 minutes, until risen and firm. Cool in pan on rack. Cut into rectangles or use cookie cutters to make shapes.