Mamma G's Triple Ginger Skillet Cake
Ingredients
1 stick, unsalted butter
3/4 cup granulated sugar
1 cup molasses (not blackstrap)
1 (2 inch) piece ginger, peeled
1 large egg
21/2 cups all-purpose flour
1 tsp baking soda
2 tsp ground ginger
1 teaspoon cinnamon
1/2 tsp sea salt
3/4 cup whole milk
1/2 cup diced, crystallized ginger
Turbinado sugar, as needed, for finishing
Powdered sugar, as needed, for finishing
Spicy Gingerbread Christmas Cake | Recipe for ginger cake
In this video, We'll make my Christmas Special Gingerbread Cake which is spicy, tender, and full of decadent ginger flavour. Celebrate Christmas this year with this easy and tasty recipe of gingerbread cake. Since it's not available everywhere, I make my ginger cake without molasses and it turns out just as moist and decadent!!
For more delicious recipes like this, visit thecocoanutcraze.com
Ingredients:
1 cup peeled, thinly sliced fresh ginger
1 cup sugar
1 cup neutral tasting oil
1 cup Brown Sugar
2 1/3 cups flour
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
2 tsp baking soda
1 cup boiling water
2 large eggs
Meringue Frosting:
4 Egg whites
1 Cup Sugar
1 Pinch of cream of tartar
सामग्री:
1 कप पतले कटा हुआ ताजा अदरक
1 कप चीनी
1 कप तेल
1 कप ब्राउन शुगर
2 1/3 कप मैदा
1 टी स्पून अदरक
1 चम्मच पिसी हुई दालचीनी
1/2 टीस्पून पिसी हुई लौंग
2 चम्मच बेकिंग सोडा
1 कप उबलता पानी
2 बड़े अंडे
मेरिंग्यू फ्रॉस्टिंग:
4 अंडे की सफेदी
1 कप चीनी
1 चुटकी टार्टारी
Music:
Lightness by Nomyn
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
bensound.com
#gingercake #chrismasrecipes #gingerbread #thecocoanutcraze recipe for a ginger cake, recipe for ginger cake, recipes for ginger cake, spicy ginger cake #Christmascakerecipe
Sticky Ginger Cake Recipe
Make sure to try out this AMAZING Sticky Ginger Cake Recipe. You will not regret it.
INGREDIENTS
½ cup (113 g) butter + for greasing
½ cup (100 g) dark brown sugar, soft
2 tbsp. (44 g) Lyle’s golden syrup
2 tbsp. (44 g) dark molasses
½ cup + 1.5 tbsp. (150 ml) milk
1 egg
1 cup (150 g) flour
2 tsp. (6 g) ginger
2 tsp. (6 g) cinnamon
½ tsp. (1.5 g) nutmeg
½ tsp. (1.5 g) allspice
1 tsp (6 g) salt
1 tsp (5 g) baking soda
DIRECTIONS
1) Preheat the grill to 350°F (180°C), preparing to use indirect heat. Preferably, light two outside burners leaving the ones in the middle off. Grease a loaf pan with butter or nonstick, or place a cast iron frying pan onto the barbecue to preheat with the grill.
2) In a saucepan, melt the butter, brown sugar, golden syrup, and molasses together until everything is dissolved. Add the milk and then allow the syrup mixture to cool for a bit.
3) While the syrup is cooling, sift together the dry ingredients. Once cool enough that the syrup won’t cook the egg, whisk in the egg. Gently add the wet ingredients into the dry and fold together until homogenous.
4) Pour the batter into a loaf pan or remove the cast iron frying pan from the barbecue using heat-resistant barbecue gloves and toss in a couple tablespoons of butter, turn the pan to allow the melting butter to coat the bottom and sides. Pour in the batter.
5) Bake the cake using indirect heat for 25 to 30 minutes, or until a cake tester comes out clean with a few crumbs.
6) Using heat-resistant barbecue gloves, remove the cake from the grill and allow it to cool on a heat-safe surface. You can serve warm, directly from the pan, or turn it out onto a tray for serving. Enjoy it alone with a cuppa or top with custard or clotted cream.
This Barbecued Sticky Ginger Cake Recipe is fragrant and well-spiced, has a little kick at the end. It’s perfect, still warm, with butter or whipped cream and the best on any day that is cold. Serve this as a nibble at your next family or friend gathering for instant accolades.
Find us on social!
Instagram:
TikTok:
Twitter:
Facebook:
Website:
#recipe #cooking #grill #bbq #bbqlife #grilling #food #foodie #chili
EASY Old-Fashioned Sourdough Gingerbread Cake
It doesn't get much better than this old-fashioned gingerbread cake with a decadent caramel sauce that's easy to throw together with simple pantry ingredients AND uses leftover sourdough starter too! *CLICK SHOW MORE FOR RECIPE*
MAKE YOUR OWN SOURDOUGH STARTER:
The EASIEST Beginner Bread Recipe:
Our Favorite Simple Sourdough Loaf:
✔️ Sourdough Gingerbread Cake Recipe
INGREDIENTS:
3/4 cup brown sugar or sucanat
1/2 cup melted butter
3/4 cup molasses
2 eggs
1 cup sourdough starter
1/2 teaspoon baking soda
1 cup flour
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup hot water (100 degrees F)
Caramel Sauce Ingredients:
1/2 cup packed brown sugar
1 tablespoon organic cornstarch
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9-inch pan.
Beat the brown sugar and butter together in with a mixer (or by hand) until smooth.
Mix in the molasses, eggs, sourdough starter, and baking soda.
In a separate bowl, combine the flour, ginger, cinnamon, and salt.
Add the dry ingredients to the wet mixture, stir, then mix in the hot water until just combined.
Spoon the batter into the prepared pan, then bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Serve warm, with caramel sauce drizzled over the top.
TO MAKE THE CARAMEL SAUCE:
In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup water and whisk until smooth. Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla. Serve immediately or store in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.
✔️Old-Fashioned Gingerbread Cake (non sourdough version)
From the Prairie Homestead Cookbook: homesteadcookbook.com
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar, preferably organic whole cane sugar
2 large eggs
3/4 cup hot water (100°F)
3/4 cup molasses
INGREDIENTS:
Preheat the oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses. Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, with the caramel sauce (recipe above) drizzled over the top. The gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.
✔️ Old-Fashioned on Purpose T-Shirts:
✔️ Order organic groceries in bulk:
✔️All my favorite homesteading supplies & ingredients:
✔️ Where to purchase sucanat:
???? LIVE OLD-FASHIONED ON PURPOSE:
+ The Prairie Homestead Cookbook:
+ Learn How to Cook Like a Homesteader:
+ Learn How to Can (Safely!):
+ Prairie Homestead Merch!
+ The Homestead Mercantile:
???? OTHER PLACES WE HANG OUT:
+ The Old-Fashioned on Purpose Podcast:
+ The Prairie Homestead Blog:
+ Follow Along on Instagram:
Gingerbread Spice Cake Recipe | Life's Little Sweets
LINK to FULL RECIPE:
LINK to SUBSCRIBE:
This Gingerbread Spice Cake is flavorful, with aromatic spices, molasses and honey & maple agave nectar! It has a dairy-free & vegan option, so everyone can enjoy this moist & delicious cake :) Spice up things with a warm slice topped with Vanilla Coconut Icing.
Find & Follow Life's Little Sweets on Social Media:
Twitter@LifesLilSweets
Pinterest:
Instagram:
Facebook:
Snapchat @ lifeslilsweets
Christmas Ginger Cake (With Dates & Orange Marmalade)
Here's a really delicious and festive ginger cake. Making this (and especially eating it) really put me in the Christmas mood!
This recipe is based on one I saw Adam Ragusea make here:
Which in turn is based on one from Joy of Cooking - which might be this one:
Please show some love to Babatunde over on his channel ( ) - this was supposed to be a collab with him, but he was too unwell to make it this week.
Here’s the recipe:
Ingredients:
Dry Mix:
200g Plain (all purpose) flour
2 TABLEspoons ground ginger
1TABLEspoon ground cinnamon
1 TABLEspoon ground nutmeg
1.5 TEAspoons bicarbonate of soda (baking soda)
½ TEAspoon salt
Wet Mix:
110g Unsalted butter (if you use salted, you might adjust the salt above)
100g Dried dates, chopped
50g Orange marmalade
300g Molasses or black treacle
140ml Milk
1 egg
Directions:
Combine the dry ingredients in a large bowl
Combine the wet mix ingredients (not the egg or milk yet) in a bowl or pan and warm them until the butter melts. Don’t boil.
Add the milk to the wet ingredients and allow this mixture to cool until it is about body temperature
Add the egg to the wet ingredients and whisk together thoroughly
Add the wet mix to the dry ingredients and stir until fully combined
Transfer to a lined baking tin and bake at 180C (350F) for 30 to 45* minutes
(these are fan oven temperatures, you might need to adjust cooking temperature or time for other oven types, but test with a skewer or stick until it pulls out clean and it should be OK). *A wider, shallower tin will bake quicker than a deeper, narrower one.
When cooled, remove from the tin, cover and ideally leave for 24 hours before serving, for the cake to become more moist and chewy.
Substitutes:
If you want a lighter cake, substitute golden syrup, corn syrup or honey for some of the molasses
Instead of the milk, you could use water, fruit juice or even a dark ale