Jamaican Ginger Cake | Everyday Gourmet S6 E11
As seen on Everyday Gourmet.
Cinnamon Ginger Cake Recipe
Learn how to make a cinnamon ginger cake recipe. This is a nicely spiced oil based loaf cake packed with cinnamon and a hint of ginger. The added chocolate glaze makes the cake pop with flavor.
For the recipe that has detailed information including nutrition, click here:
Recipe tips:
Center should read between 200F (93C) and 210F (99C) when fully baked.
If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Easy Gingerbread Cake
This Gingerbread Cake recipe is a classic holiday treat! It’s perfectly spiced with a combination of ginger, cinnamon, and cloves! Cozy and festive with rich and warm flavors, you will fall in love with this delicious old-fashioned dessert. I paired mine with an optional buttercream but it is just as delicious with a dusting of powdered sugar! It's one of my favorite Christmas cakes.
RECIPE:
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You've never had a moist GINGERBREAD CAKE like this before! Easy recipe with butterscotch sauce
RECIPE:
SHOP:
This moist and flavorful gingerbread cake recipe promises to be a showstopper at your next gathering! It’s full of comforting spices, and topped with a super easy butterscotch sauce that really takes this gingerbread cake to another level.
INGREDIENTS:
For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Gingerbread Cake
▢2½ cups (300 g) flour - plain, all purpose
▢2 tsp baking powder
▢¾ tsp baking soda
▢½ tsp salt
▢3 tsp ginger powder - ground ginger, can reduce to 2 tsp for a less spiced/more kid friendly cake
▢2 tsp ground cinnamon
▢¼ tsp ground cloves
▢¼ tsp ground nutmeg
▢1 cup (200 g) light soft brown sugar - firmly packed (see note 1)
▢¼ cup (57 g) unsalted butter - melted
▢¼ cup (55 g) unflavoured vegetable oil - I use canola oil
▢½ cup (140 g) blackstrap molasses - see note 2 for using regular molasses
▢1 large egg - room temperature
▢1 tsp vanilla essence/extract
▢¾ cup (180 g) hot water - make sure it's very hot - almost boiling
Butterscotch Sauce
▢½ cup (100 g) light soft brown sugar - firmly packed (see note 1)
▢½ cup (120 g) whipping or heavy cream
▢½ tsp vanilla essence/extract
▢⅛ tsp ginger powder
▢⅛ tsp ground cinnamon
▢¼ cup (57 g) unsalted butter - cold, cut into cubes
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BAKING ESSENTIALS:
Cake Tins (8x3-inch) -
Hand Mixer -
Whisks -
Electronic Kitchen Scale -
Glass Mixing Bowls -
Spatulas -
Measuring Spoons & Cups -
Cake Release -
Pastry Brush -
NICE-TO-HAVE:
KitchenAid Stand Mixer -
Cake Stand -
Food Processer -
Immersion Blender -
CAKE DECORATING ESSENTIALS:
Offset Spatula -
Piping Bags -
Piping Tips -
Cake Scraper -
Steel Turntable -
Cake Boards -
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Ginger Cake Recipe Queen Elizabeth`s Favourite Recipe
This Ginger Cake Recipe has been reported to be the Late Queen Elizabeth favourite Ginger cake recipe so I knew it had to be good, I baked this Ginger Cake in the Cosori Duel Blaze Air Fryer I had to try and work out the temperature and timing for this recipe as there are many oven temperature and baking times, I have to say the Cosori air fryer did not let me down.
I HAVE ALSO DONE A COMPARISON WITH RUNNING COST USING A COSORI AIR FRYER WITH THE USE OF MY ENERGY SMART METER AND IT SHOWED IT WAS 65% cheaper than a a standard oven .
This video is part of a collaboration with
Cooking with Lauralee
Debbie Esplin Food
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Ingredients
150 grams of Soft salted butter
150 grams of Dark brown sugar (Muscovado)
2 Tablespoon’s of Black treacle
100 Mls of Full Fat Milk
2 Medium Eggs
2 Teaspoons of Ginger Powder
Zest of 1 Lemon
200 grams of Self Raising Flour
1 Teaspoon of Baking Powder
For the Sauce
100 grams of Dark brown sugar (Muscovado )
2 Tablespoon’s of Chopped Stem Ginger
2 Tablespoon’s of syrup from the Stem Ginger
50 Mls of water
Method
In a pot add the softened butter and Dark brown sugar
Add the 2 Tablespoons of Dark Treacle
Add the full fat milk
On a low to medium heat stir until butter and sugar have melted DO NOT ALOW TO BOIL
set aside to cool
In a large mixing bowl add the sieved flour and add the baking powder
Add the ground ginger powder to the flour
Add the zest of 1 Lemon mix well into the dry mixture
Whisk Medium Eggs
Add the cooled mixture to the dry mixture
Fold in using a spatula
Then add the whisked eggs and mix well
Place in a lined baking tin
Place in air fryer or oven
Bake to your air fryer or oven recommendations
When a toothpick comes out clean remove and allow to cool for 15 mins
Heat the sauce mixture and spoon over the cake while still warm
Serve and enjoy
#gingercakerecipe #queenelizabethfavouritegingercake #queenelizabethii #Andrewssimplecookin
YORKSHIRE PARKIN | Sticky Ginger Parkin | British Recipe #gingercake #yorkshireparkin #gingerparkin
This bold and robust ginger parkin is made the traditional Yorkshire way, with steel cut oats, ginger pieces, and black treacle (molasses) that produce this deliciously sticky and chewy cake.
Unlike most everyday baking recipes, this is unusual in that the flavors and texture improve with time...so be prepared to bake this and then WAIT around 3 days before it reaches peak state!
The Parkin has its roots in both Yorkshire and Lancashire. The Yorkshire Parkin recipe historically uses black treacle/molasses and the Lancashire version is lighter and uses golden syrup. In this recipe, I have opted to use both although it is heavier on the molasses.
INGREDIENTS
1½ cups steel cut oats (pulsed in food processor)
¾ cup all purpose/plain flour
1½ teaspoons baking powder
2 teaspoons ginger powder
1 teaspoon all spice
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup golden syrup or corn syrup
⅔ cup black treacle or molasses
¾ cup brown sugar
½ cup butter
¼ cup crystallized ginger, finely chopped
1 egg, lightly beaten
2 tablespoons milk
DIRECTIONS:
1. Preheat oven to 300°F (150°C). Grease an 8” x 8” baking tin.
2. Measure out the steel cut oats and put through a food processor to break down. The oats should not be a flour and some chunks should remain.
3. Add all the dry ingredients into a large mixing bowl and combine: flour, oats, ginger, nutmeg, all spice, salt, and baking powder.
4. In a small saucepan add in butter, brown sugar, black treacle/molasses, golden syrup/corn syrup. Stir until the butter and sugar have melted, making sure not to boil. Then remove from the heat and allow to cool for 5 minutes.
5. Pour the warm sugar mixture into the dry ingredients, and stir until combined. Then stir in the crystallized ginger pieces, the egg, and milk.
6. Pour the batter into the baking tin and bake in the oven for approximately 1 hour and 15 minutes. Use a toothpick to check if it is fully baked - it is ready if it comes out clean. Allow the Parkin to cool in the baking tin for a few minutes.
7. Then turn it face down onto a cutting board, slide the baking tin out, and remove the parchment paper. Allow the parkin to cool for 10-15 minutes before cutting into equal sized squares.
Store in an airtight container and ALLOW IT TO REST FOR 2-3 DAYS.
It takes this time for the flavor and sticky texture to fully develop...it WILL be worth the wait so be patient!
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