Sticky Ginger Fig Cake With Cinnamon Brandy Sauce Recipes

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STICKY GINGER CAKE

This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 17



Sticky Ginger Cake image

Steps:

  • Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
  • In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
  • Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
  • Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

1/4 cup honey
1/4 cup molasses
1/4 cup packed dark brown sugar
2 tablespoons butter
2 teaspoons grated gingerroot
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 tablespoon honey
1 tablespoon molasses
1 tablespoon water
1 teaspoon powdered sugar

GINGERBREAD CAKE WITH BRANDY SAUCE AND WHIPPED ORANGE FLOWER CREAM

Provided by Food Network

Categories     dessert

Time 2h35m

Yield 24 cupcakes

Number Of Ingredients 19



Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream image

Steps:

  • Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger
  • In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
  • In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack.
  • Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff.
  • For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar.
  • Serve cupcakes with whipped cream and brandy sauce.

Cooking spray
1 cup vegetable oil
1 cup white sugar
1 cup molasses
2 large eggs
1 tablespoon freshly grated gingerroot
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
1 pint whipping cream
1 teaspoon orange flower water
1 tablespoon powdered sugar
Pinch cream of tartar
1 tablespoon butter
2 tablespoons brandy
2 cups confectioners' sugar

STICKY PEAR & GINGER CAKE

This is a cross between a sticky toffee pudding and a ginger cake. Serve warm with ice cream or cream as a dessert

Provided by Sara Buenfeld

Categories     Afternoon tea, Dessert, Treat

Time 2h30m

Number Of Ingredients 14



Sticky pear & ginger cake image

Steps:

  • Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
  • Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
  • While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
  • To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.

Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 89 grams carbohydrates, Sugar 72 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.64 milligram of sodium

250g stoned dates , finely chopped
300ml milk
100g butter , plus extra for the tin
140g ginger preserve (you'll find this with the jams)
140g dark muscovado sugar
3 large ripe pears (we used Conference)
175g self-raising flour
50g pecan nuts, reserve 10 and chop the rest
1 tsp bicarbonate of soda
2 tsp ground ginger
½ tsp mixed spice
2 eggs , beaten
85g light muscovado sugar
150ml brandy

CAPE BRANDY SAUCE

For the African part of the World Tour! From Food Network. Use for bread pudding or just plain old ice cream!!

Provided by Jessica K

Categories     Sauces

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 6



Cape Brandy Sauce image

Steps:

  • In a saucepan, heat the butter, sugar, salt, and water for 5 minutes over medium heat.
  • Add the brandy and vanilla extract and heat an additional minute.

Nutrition Facts : Calories 304, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 166.9, Carbohydrate 50.1, Sugar 50.1

1 tablespoon butter
1 cup sugar
1/4 teaspoon salt
5 ounces water
1/2 cup brandy
1 teaspoon vanilla extract

STICKY CINNAMON FIGS

A simple and stylish nutty fig pudding ready in just 10 minutes

Provided by Jane Hornby

Categories     Dessert, Dinner, Lunch, Supper

Time 10m

Number Of Ingredients 6



Sticky cinnamon figs image

Steps:

  • Heat grill to medium high. Cut a deep cross in the top of each fig then ease the top apart like a flower. Sit the figs in a baking dish and drop a small piece of the butter into the centre of each fruit. Drizzle the honey over the figs, then sprinkle with the nuts and spice.
  • Grill for 5 mins until figs are softened and the honey and butter make a sticky sauce in the bottom of the dish. Serve warm, with dollops of mascarpone or yogurt.

Nutrition Facts : Calories 162 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium

8 ripe figs
large knob of butter
4 tbsp clear honey
handful shelled pistachio nuts or almonds
1 tsp ground cinnamon or mixed spice
mascarpone or Greek yogurt, to serve

STICKY GINGER CAKE WITH LEMON ICING

Make and share this Sticky Ginger Cake With Lemon Icing recipe from Food.com.

Provided by coffeelicous

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15



Sticky Ginger Cake With Lemon Icing image

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
  • Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 287.6, Fat 9.7, SaturatedFat 5.7, Cholesterol 38, Sodium 445.1, Carbohydrate 50.4, Fiber 2.5, Sugar 22.7, Protein 3.7

225 g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
115 g butter, cut into cubes, plus extra for greasing
115 g dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml whole milk
85 g ginger in syrup, drained and finely grated
1 egg
50 g icing sugar, sifted
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice

STICKY STEM GINGER CAKE WITH LEMON ICING

Try this moist and gooey stem ginger cake

Provided by Tom Dolby

Categories     Afternoon tea, Buffet, Snack, Supper, Treat

Time 1h

Number Of Ingredients 15



Sticky stem ginger cake with lemon icing image

Steps:

  • Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  • Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  • Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
  • Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  • To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium

225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter, cut into cubes, plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger, finely grated
1 egg
50g icing sugar, sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice

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