LEMON GINGER MOLASSES CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.)
- Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.
- Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don¿t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.
- Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
GINGER MOLASSES BUNDT CAKE
Serve this cake drizzled with caramel sauce (recipe #78088 goes well with this cake) and whipped cream, it's moist, rich and so delicious, and even better made a day ahead!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350° (oven rack to second-lowest position).
- Grease and flour a 12-inch Bundt pan (shake out excess flour).
- Sift the flour, ginger, baking soda, cinnamon and salt together in a small bowl.
- Add a medium bowl, beat or whisk the molasses, sugar, sour cream, eggs and vanilla until well blended.
- Whisk in 1 cup boiling water and oil, then the dry ingredients; mix well to combine.
- Transfer to prepared pan.
- Bake for about 45-50 minutes, or until cake test done.
- Cool in pan for 20 minutes, then invert to a plate to cool completely.
- Serve slices of cake drizzled with caramel topping and a dollup of whipped cream.
- Delicious!
Nutrition Facts : Calories 475, Fat 20.4, SaturatedFat 3.3, Cholesterol 37.4, Sodium 389.2, Carbohydrate 68.9, Fiber 1.2, Sugar 36.7, Protein 4.8
MOLASSES GINGER CAKE
This easy, dense dark cake packs in a lot of flavor. Molasses, a slightly bitter sweetener, is key, giving the cake just the right character. Chopped dates, raisins and a good dose of black pepper are all in evidence, along with ginger and cinnamon. The end result is so good: If you bet you can stop at one slice, you'll surely lose the wager.
Provided by David Tanis
Categories cakes
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.
- In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
- In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
- Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.
- Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
- Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.
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