FRESH GINGER CAKE
This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup.
- In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup hot water. Stir in flour mixture just until incorporated; stir in ginger.
- Generously coat a nonstick 3-quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes.
- Transfer pan to a wire rack; let cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing.
APRIL BLOOMFIELD'S GINGER CAKE
A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 13
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.
HOMEMADE GINGERBREAD WITH FRESH GINGER
Steps:
- Preheat oven to 350° F. Grease (with butter) and flour a 9x5 inch loaf pan. Tap out excess flour.
- In a medium sized bowl, combine flour, baking soda, cinnamon, allspice, cloves and salt. Stir well and set bowl aside. In a separate small bowl, stir together buttermilk and vanilla and set aside.
- Combine butter and brown sugar in the bowl of an electric mixer. Beat on medium speed until fluffy and light in color, about 3-4 minutes. Beat in molasses and ginger until combined and then one at a time, add in the eggs, beating in until well incorporated. Once everything is mixed in, scrape down bowl and paddle. add one third of the flour mixture and beat on low speed until incorporated. add half of the buttermilk mixture and beat until the batter looks smooth, add in another third of the flour mixture. add remaining buttermilk and then the remaining flour mixture. the batter should be nice and smooth.
- Pour batter into prepared pan and place on the center rack of your oven. bake for 55 minutes or until a wooden pick inserted in the center comes out clean. Let the cake cool completely in the pan before removing.
- While the gingerbread is cooling, prepare your icing. Make the icing by stirring the vanilla and the powdered sugar together in a small bowl. Stir the milk, 1 Tbsp at a time until you get a pourable consistency. We used about 4 1/2 Tbsp of milk for this.
- When the gingerbread is cooled and removed from the pan, evenly pour on the icing. You may not need all of it. Let the icing set before slicing and serving.
Nutrition Facts : ServingSize 1 slice, Carbohydrate 63 g, Protein 5 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 73 mg, Sodium 409 mg, Fiber 1 g, Sugar 43 g, Calories 384 kcal
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 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 1h30m
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 the cake to loosen it from the 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
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.
GINGERBREAD CAKE
Provided by Bon Appétit Test Kitchen
Categories Cake Milk/Cream Ginger Dessert Bake Christmas Kid-Friendly Lemon Winter Cinnamon Christmas Eve Bon Appétit Vegetarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- For cake:
- Preheat oven to 350°F. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.
- Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.
- For topping:
- Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.
BOSCOBEL BEACH GINGER CAKE
This is a Jamaican cake. It attracted rave reviews at my church Valentine's tea party. It has been a mainstay at prayer breakfasts too.
Provided by Margorita Whyte
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, ground ginger, cinnamon and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving.
Nutrition Facts : Calories 362.2 calories, Carbohydrate 46 g, Cholesterol 104.3 mg, Fat 17.7 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 10.5 g, Sodium 364.9 mg, Sugar 24.7 g
FRESH GINGER CAKE
This recipe is a makeover of a British recipe. It is served in one of the Historic Trust Houses with a bit of tea. The recipe yields a very light intense ginger taste. It does not taste like traditional gingerbread. I prefer it to the dark heavy taste of the regular. Tercile and Golden Syrup was used in place of the molasses and dark Corn syrup. If you have access to a Golden syrup such as Kings Molasses, it can be used in place of both the molasses and the corn syrup. Finally... From Martin James via Flo Baker. http://www.hub-uk.com/family14/family0698.htm
Provided by drhousespcatcher
Categories Breads
Time 55m
Yield 1 9inch round, 6 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in lower third of oven and preheat to 350°F
- Generously grease a ring mold pan and dust generously with flour.
- Sift the flour, baking soda and salt and set aside.
- Whisk the egg just enough to combine the yolk and white [think egg beaters dear].
- Pour the Molasses, Corn syrup ans water into a cup and stir to combine.
- Place butter in bowl of mixer and with paddle attachment cream on medium until it clings and looks satiny.
- Add the sugar and scrape the bowl. Contine to cream at med speed for 2 to 3 minutes or until light and fluffy. Keep mixer at med add the egg a tbsp at a time. Stop the mixer and scrape the bowl at least once.
- After a couple minutes the mix should be light and fluffy and increased in volume remove the beater. Scrape batter off beater Stir in lemon zest and the ginger.
- Using a rubber spatula stir a quarter of the flour mix inches.
- Add 1/3 molasses mix. Stir to blend. Repeat. Alternate the dry and liquid and end with the flour. Scrape bowl often. You want a smooth mix before the new addition.
- Pour into mold. Spread slightly higher toward edges. Bake 35 to 37 minutes or until sides begin to pull away and surface springs back when touched. Yes the tootpick should come out clean.
- Place the cake on a rack to cool for 5 to 10 minutes.
- With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold. If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold.
- Invert the cake onto a rack covered with parchment. Remove mold. Cool completely. Decorate cake in pattern with powered sugar in a sieve.
- transfer to serving platter.
- The original poster recommended cream cheese frosting. I do not. For the traditional manner sprinkle with confectioners sugar in a pleasing pattern or serve plain. The cream cheese frosting makes it too rich. This is not intended to be a rich overpowering cake.
- To Veganize and it works well with this recipe: use egg sub such as EnerG in place of the egg and use a Vegan butter sub in place of the butter. To low fat use egg sub and use Take Control Light Spread in place of the butter. [I am not certain that is Vegan without checking the package but it is low fat.]. The cake is very forgiving.
- DO watch your time.
FRESH NECTARINE-GINGER CAKE
A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.
Provided by BarbryT
Categories Breads
Time 1h5m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees Fahrenheit.
- Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
- In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
- Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
- Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
- Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.
PEAR SAUTEED WITH RED BEER, FRESH GINGER CAKE, AND RED BEERSORBET
Steps:
- Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
- Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
- Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.
FRESH GINGER CAKE
Easy, Moist Ginger Cake
Provided by Tesseract
Time 1h30m
Yield Makes one 23-cm cake; 10 to 12 servings
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C (gas mark 4). Butter the bottom and sides of a 23cm springform or round cake tin with 5cm sides and line the bottom with a circle of parchment paper.
- In a food processor fitted with the metal blade or with a chef's knife, chop the ginger until very fine. Set aside.
- In a large bowl, mix together the golden syrup, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves, and pepper.
- In a small saucepan, bring the water to a boil, then stir in the bicarbonate of soda. Whisk the hot water into the golden syrup mixture, then add the chopped ginger. Gradually sift the flour mixture over the golden syrup mixture, whisking to combine. Add the eggs and whisk until thoroughly blended.
- crape the batter into the prepared springform or cake tin and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the centre comes out clean, about 1 hour. Leave to cool completely. Run a knife around the sides of the cake to help loosen it from the tin. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.
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4.8/5 (4)Total Time 1 hr 25 minsCategory DessertsCalories 417 per serving
- Heat oven to 325 (160 C) degrees. Spray the bottom and sides of a 9 x 5 –inch loaf pan with non-stick spray and line with a piece of parchment paper so that it overhangs on the two long sides.
- Put ¼ cup of the sugar in a pie dish or shallow bowl. Add the lemon zest and ginger and massage the two together with your fingers. You can also use a small wooden spoon or a fork, but you will miss the aromatic therapy!
- Beat the 2 sticks butter in a heavy-duty standing mixer fitted with the paddle attachment on medium-high speed for 1 minute. Add the ginger-lemon sugar and beat for a few seconds before adding the remaining 1 cup sugar. Beat 2 minutes, until lightened and fluffy.
- Lower the mixer speed and drizzle in the eggs and salt. Beat on medium-high speed for 2 more minutes – the mixture might look curdled but don’t worry. Slow the mixer to stir, scrape down the sides of the bowl and add half the flour. Mix about 15 seconds before adding the remaining flour. Mix just until there’s no more flour visible.
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- Sift flours, soda and spices into a bowl. In the bowl of an electric beater, cream butter then beat in sugar until light and fluffy.
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- Put flour, baking powder, baking soda, cinnamon and sugar in a large bowl and mix gently with a whisk. Alternatively, sieve all the dry ingredients with the exception of sugar onto a large bowl, add sugar and give your dry ingredients a quick mix to incorporate sugar.
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5/5 (12)Total Time 1 hrCategory DessertCalories 377 per serving
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- Add the egg and molasses and mix well. In a separate bowl mix the dry ingredients together: flour, baking soda, cinnamon, ginger, cloves and salt.
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- 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.
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- 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.
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4.8/5 (5)Total Time 42 minsEstimated Reading Time 4 mins
- Preheat oven to 325’F. Oil a 9 inch springform pan and line bottom with a circle of parchment paper. Cut a strip of old dish towel that fits around the outside of pan. Set aside.
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3.5/5 (7)Calories 448 per servingTotal Time 7 hrs 20 mins
- Preheat oven to 350 degrees F. Stir together crushed gingersnaps and the melted butter. Press onto bottom of a 9-inch springform pan. Bake in the preheated oven for 5 minutes.
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- Bake in the preheated oven about 45 minutes or just until center is set. In a small bowl, stir together the sour cream and the 2 tablespoons sugar. Using a spoon, spread mixture evenly over top of baked cheesecake. Cool in pan on wire rack for 15 minutes. Loosen crust from sides of pan; cool 30 minutes more. Remove sides of pan; cool cheesecake completely. Cover; chill in refrigerator for at least 4 hours or up to 24 hours.
- Just before serving, warm the caramel topping and spoon over top of cheesecake, allowing some to drip down sides. If desired, top with strips of crystallized ginger. Makes 12 servings.
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