How To make Ginger Ginger Cake
----------------------------RITA TAULE - BTVC62A---------------------------- 3 c All-purpose flour; sifted
1/4 ts Baking soda
6 oz Candied ginger (abt 3/4 cup)
3 1/2 oz Ginger; fresh *
8 oz Butter; unsalted (2 sticks)
2 3/4 c Sugar
6 lg Eggs; separated
1 c Sour cream
Adjust a rack 1/3 up from bottom of oven and preheat oven to 350F. Butter a 10x4 1/4-inch angel food tube pan (it may be a 1 piece non-stick pan) with an 18 cup capacity; butter pan even if it has a non-stick finish. Dust it all over with fine, dry bread crumbs, invert over paper and shake out excess crumbs and set the pan aside. Sift together the flour and baking soda and set aside. Cut the candied ginger into 1/4 to 1/3-inch pieces and set aside. Grate the fresh ginger and set aside. In the large bowl of an electric mixer, beat butter until soft. Gradually beat in the grated fresh ginger and 2 1/4 cups of the sugar (reserving the remaining half cup). Then, beat in the egg yolks. On low speed, gradually add the sifted dry ingredients in two additions, alternately with the sour cream in one addition. Remove the bowl from the mixer. Stir in half of the diced, candied ginger (reserve the remainder). Set aside. In the small bowl of the electric mixer (with clean beaters) beat the egg whites until they hold a soft shape. Reduce the speed to moderate and gradually add remaining half cup of sugar. Then increase the speed again and beat only until the whites hold a peak when the beaters are withdrawn. In three additions, fold the whites into the batter; with the first 2 additions, fold only partially, don't be too thorough and with the last addition, do not fold more than necessary to incorporate the whites. Turn into the prepared pan and smooth the top. Sprinkle the reserved candied ginger on top. Bake for about 1 hour, or, until a cake tester inserted gently into the cake comes out clean. (The cake will not rise to the top of the pan). Let the cake cool in the pan for 10 to 15 minutes. (The cake will sink about 1 inch as it cools). Then cover the pan with the cakeplate and, holding the pan the plate firmly together, turn them over and remove the pan and let the cake cool. This is a Maida Haetter recipe. *a piece 3 to 4 inches long and about 1 inch thick -----
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A moist Gingerbread Loaf made with brown sugar, golden syrup and sweet spices like ginger and cinnamon!
Written Recipe -
This gorgeous gingerbread cake is super easy to make and perfect for Christmas! It’s so easy to make! It’s basically a one-bowl recipe and you probably have most of the ingredients sitting in your pantry right now. All the mouthwatering flavour comes from deliciously rich golden syrup that mix with butter and brown sugar for a deep caramel flavour (YUM!). Then you add a handful of spices and you have the perfect Gingerbread Cake Loaf. I’ve made this loaf a number of times already and it’s a household fave, especially during the Christmas season.
Make sure you take photos of your bakes and tag me so I can see what you are up to @bakewithshay and use the tag #bakewtihshay
i n g r e d i e n t s
100 g butter
2 tablespoon golden syrup
1 egg
1/2 cup brown sugar
1 cup plain flour
1 teaspoon baking powder
2 teaspoons ginger powder
1 teaspoon cinnamon
1 teaspoon baking soda
3⁄4 cup milk
m e t h o d
Preheat oven to 180°C and Line a loaf tin with baking paper.
Mix melted butter and golden syrup together.
Add egg, and sugar - mix well
Sift and mix in all other ingredients except the baking soda and milk.
Mix the baking soda with the milk then stir this into the mix. The mixture will be quite
runny.
Pour into the loaf tin and cook for about 35 mins or until ready when tested with a skewer.
The Best Gingerbread Cake Recipe | How Tasty Channel
Quick and Easy, this gingerbread cake recipe is so moist and soft, the best gingerbread cake made with simple ingredients you can make for Christmas and Holiday season!
Delicious served with vanilla ice cream, whipped cream and maple syrup on top!
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how to make fluffy ginger cake with orange zest - easy christmas cake recipe
Fluffy ginger cake with orange zest; a simple soft cake scented with ginger, cinnamon, and fresh orange.
Original recipe posted on my site:
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* ~ FLUFFY GINGER CAKE WITH ORANGE ZEST RECIPE ~ *
INGREDIENTS:
- 200g (13 tbsp) soft butter or margarine
- 100g (½ cup) caster sugar or soft brown sugar
- 120g (⅓ cup) maple syrup or golden syrup
- 2 tsp vanilla extract
- 3 large eggs
- 200g (1 ½ cup) self-raising flour
- 2 tsp ground ginger
- 1 tsp ground mixed spice
- 1 tsp ground cinnamon
- Zest of ½ an orange
- Pinch of salt
- Icing sugar, for dusting (optional)
INSTRUCTIONS:
1) Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
2) Grease and line a 20 x 20 cm (8 x 8 in) square cake tin.
3) In a large bowl, beat together your soft butter and sugar for 2 minutes.
4) Add the syrup and vanilla and whisk for a further 2 minutes
5) Beat your eggs in one at a time until the mixture is fluffy.
6) Tip in the flour, spices, zest, and salt and gently whisk in until JUST combined into a smooth cake batter. (Over-mixing can make your cake come out tough or chewy, and no one wants that!)
7) Pour the mixture into your prepared tin and smooth over the top.
8) Bake in the preheated oven for 30-35 minutes. By this time the cake should be risen, and a skewer inserted into the centre should be clean when removed.
9) Remove the cake from the oven and allow to cool completely in the tin before removing and slicing into squares.
10) Dust over some icing sugar (if using), and enjoy!
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Fresh Ginger Cake | Aaron Craze
Yes Food Tubers - Aaron's back with a classic cake recipe. Dark, sticky cake infused with spice and rum. Perfect with a little bit of butter or ice cream. It's naughty but it's very, very nice people.
What's your favourite cake Food Tubers? Any other classics you'd like us to try? Tell all in the comments box below....
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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.
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