Old Fashioned Gingerbread Cake
This beautifully delicate, moist and spicy gingerbread cake recipe was kindly given to me by a family friend! It's a recipe that has been passed down through generations and likely dates back to the Victorian era, over 100 years ago! And it shows, as the original recipe calls for shortening to be used!
This gingerbread cake packs a punch in terms of flavour, but it's not overly sweet. I've added a dollop of whipped cream to add some sweetness to this dessert, topped with crystallised candied ginger pieces for decoration - and to let everyone know it's definitely a ginger cake!
This gingerbread cake is the perfect dessert for the forthcoming winter months, as well as Christmas! If you're not keen on whipped cream, you could certainly serve this gingerbread cake with a scoop of vanilla ice cream, or some smooth and warming custard!
Fancy making your own custard at home? Check out my recipe here:
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INGREDIENTS
3 eggs
227g butter, melted
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
200g sugar
240g plain flour
236ml water, boiling
320g black treacle
2 tsp baking soda
2 tbsp hot water
sugar (to top)
whipped cream and crystalised candied ginger (optional)
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Chapters:
0:00 - This Recipe Is Over 100 Years Old!
0:25 - Let's Make Gingerbread Cake!
1:15 - Adding Dry Ingredients
1:39 - Pour and Bake
2:07 - Your Gingerbread Cake!
2:13 - Fancy Trying Another Easy Bake?
#gingerbread #gingerbreadcake
1-2-3-4 Cake - Jamie Deen's Favorite Coconut Cake - Blast from the Past
Jamie's favorite cake is a simple cake known as a 1-2-3-4 cake.
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It gets its name from the ingedients:
1 cup of butter, 2 cups of sugar, 3 cups for flour and 4 eggs.
Ingredients
2 sticks butter, at room temperature
2 cups granulated sugar
3 cups self-rising flour, sifted
4 eggs
1 cup milk
1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 350°.
Step 2
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs,1 at a time, beating well after each addition.
Step 3
Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
Step 4
Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
Enjoy!
Betty's Penuche Icing for her Applesauce Spice Cake
Betty demonstrates a penuche candy icing for the Applesauce Spice Cake, uploaded yesterday. Penuche is known in the Southern states, as well as parts of New England. It is a wonderful, caramel-flavored candy that can be used as icing, and it goes perfectly with Applesauce Cake or Spice Cake, so I put it on an Applesauce Spice Cake!!!
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Penuche Icing for her Applesauce Spice Cake
1 stick butter or margarine
1 cup light brown sugar, firmly packed
1/4 cup milk
2 cups confectioner's sugar
hot water, as needed
In a medium-sized saucepan, melt 1 stick of butter or margarine. Add 1 cup brown sugar, and bring to a boil. Lower the heat, and boil for 2 minutes, stirring constantly. Add 1/4 cup milk, and bring back, just to a boil, stirring constantly. Cool to lukewarm. Gradually add 2 cups confectioner's sugar, as needed. (You may not need all of it.) Beat the candy until it is of spreading consistency. If it is too thick, add a little hot water; if too thin, add more confectioner's sugar. Spread it generously on my 9-inch square Applesauce Spice Cake. (This is enough icing to spread a two-layer cake.) Very Southern! Very delicious!!!
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Easy Sponge Cake Recipe, extremely moist and flavorful.
Sponge cake is one of the easier cakes to bake, I doubt you could go wrong with this simple recipe, it’s super moist and extremely flavorful.
**Ingredients**
2 cups flour (baking or all purpose)
1 cup sugar (granulated or brown)
1 stick butter or 1/2 cup
3 Eggs
1 cup evaporated milk (or milk of your choice)
2 tsp vanilla essence
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp lime zest
1 tbsp cooking oil (optional)
Bake into an 8 inch pan in a preheated oven at around 180 degree Celsius or 350 degree Fahrenheit for 40-50 minutes or until a toothpick comes out clean.
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After 20 years of baking, I never thought an eggless VANILLA CAKE could be this good
EGGLESS VANILLA CAKE RECIPE:
WHIPPED CREAM FROSTING RECIPE:
SHOP:
I don’t think I’ve ever been as frustrated when recipe testing as I was when it came to trialing out an eggless vanilla cake! ????
Well, I can laugh about it now, because after some drastic changes to the methods I was using, I finally came up with the perfect eggless vanilla cake! It is soft, moist, flavourful and you wouldn’t have a clue that it didn’t have any eggs!
INGREDIENTS:
- 2½ cups (330 g) flour - regular, all purpose
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (185 g) yoghurt - regular (not Greek), room temperature
- 1½ cups (300 g) white granulated sugar
- 1½ tbsp vanilla essence/extract
- ½ tsp baking soda
- ½ cup (113 g) unsalted butter
- ¼ cup (50 g) unflavoured vegetable oil - I use canola
- 1 cup (240 g) milk
Bake at 160 °C (320°F) with the fan on for 28 minutes, or until a toothpick comes out clean. If you don't have a fan oven, bake at 175 °C (347°F).
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Summer Spice Cake Recipe
Spice up your summer with this flavourful dessert.
Ingredients
Spice Cake:
1/2 cup (113 grams) Unsalted Butter, room temperature
1 1/4 cups (260 grams) Brown Sugar
2 Large Eggs, room temperature
1 cup (220 grams) Pumpkin Puree
1 tsp Vanilla Extract
2 cups (200 grams) Cake Flour, sifted
1/4 tsp Champion Baking Powder
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp INDI Ground Cinnamon
1/4 tsp INDI Ground Ginger
1/8 tsp INDI Ground Cloves
1/2 cup (120 ml) Buttermilk, room temperature (or add 1 tbsp Lemon Juice or Vinegar to 1 cup of Milk and let sit for 5 minutes)
Cream Cheese Frosting:
8 ounces (225 grams) Full Fat Cream Cheese, room temperature
1/4 cup (55 grams) Butter, room temperature
1 1/2 tbsp Cardamom Syrup
3 cups (350 grams) Champion Icing Sugar
Directions
Preheat the oven to 350°F or 180°C. Butter, or lightly spray with a non-stick vegetable spray, two 8 inch cake pans. Line the bottom of each pan with a round of parchment paper.
In the bowl of your electric mixer or with a hand mixer, beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the pumpkin puree and vanilla extract and beat until incorporated, the batter will look curdled.
In a separate bowl, whisk together the flour, baking soda, Champion baking powder, salt, INDI ground cinnamon, INDI ginger powder and INDI ground cloves. Add the flour mixture and buttermilk alternately to the batter, in three additions.
Evenly divide the batter between your two pans. Bake for approximately 25 minutes, or until a toothpick inserted in the center of the cake just comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. Cool completely before frosting.
Frosting: Place the cream cheese and butter in the bowl of your electric mixer, fitted with the paddle attachment (or use a hand mixer) and beat until smooth. Add the maple syrup and confectioner’s sugar and beat until light and creamy and of spreading consistency. Add more sugar or maple syrup if needed.
Assemble: Place one of the cake layers on your serving plate. Frost with a layer of icing. Place the second cake on top of the first layer and frost the top and sides of the cake. Garnish with whole or chopped nuts, if desired. Refrigerate and bring to room temperature before serving.