Best 4 Fresh Ginger Cake Recipes

DAVID LEBOVITZ'S FRESH GINGER CAKE

Steps:

• Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of fine parchment paper.
• Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.

FRESH NECTARINE-GINGER CAKE

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• Lightly oil and flour a removable bottom cake pan (e.g., angel food cake pan). Set aside.
• In a large bowl, beat (or whisk) together the eggs, milk and oil. Grate the zest off the lemon (use the rest for another purpose) and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. Beat well; stir in the flour and mix until a smooth batter is formed.
• Wash the nectarines and pat them dry. Cut the flesh of four nectarines into small pieces (1/3 to 1/2 inch). Add to batter and stir gently until the fruit is completely incorporated.
• Pour the batter into the prepared cake pan. Slice the remaining necarine very thin and lay the slices on the top of the cake to cover. Sprinkle with the candied ginger and the remaining 2 T sugar.
• Bake 50 to 60 (or 70) minutes until firm and golden. Remove from oven and cool completely before serving.

FRESH GINGER CAKE

Steps:

• Caramelize pears:
• Peel pears and cut each pear lengthwise into 6 wedges, discarding cores. In a bowl toss pears with lemon juice. In a heavy skillet just large enough to hold pears in one layer melt butter over moderate heat and cook pears, shaking skillet, 3 minutes. Sprinkle pears with sugar and cook, shaking skillet and turning pears, until sugar is melted and pears are tender. Transfer pears with a slotted spoon to bowl.
• Boil sugar mixture remaining in skillet stirring occasionally and swirling skillet until it begins to turn a golden caramel. Remove skillet from heat and carefully add water, brandy, and cream. Return skillet to heat and simmer sauce, stirring until smooth and thickened slightly. Return pears to skillet and cook until heated through.
• Serve pears and sauce with ice cream.
• Make cake:
• Preheat oven to 350°F. Butter and flour an 8-inch square baking pan.
• In a bowl whisk together molasses, sour cream, butter, brown sugar, egg, gingerroot, and zest until smooth and sift in flour, baking soda, and salt. Stir batter until just combined and spread evenly in baking pan. Bake cake in middle of oven until a tester comes out clean, 15 to 20 minutes. Cool cake in pan on a rack 5 minutes and turn out onto rack.
• Server cake with caramelized pears and ice cream.

FRESH GINGER CAKE

Steps:

• Position rack in lower third of oven and preheat to 350°F
• Generously grease a ring mold pan and dust generously with flour.
• Sift the flour, baking soda and salt and set aside.
• Whisk the egg just enough to combine the yolk and white [think egg beaters dear].
• Pour the Molasses, Corn syrup ans water into a cup and stir to combine.
• Place butter in bowl of mixer and with paddle attachment cream on medium until it clings and looks satiny.
• Add the sugar and scrape the bowl. Contine to cream at med speed for 2 to 3 minutes or until light and fluffy. Keep mixer at med add the egg a tbsp at a time. Stop the mixer and scrape the bowl at least once.
• After a couple minutes the mix should be light and fluffy and increased in volume remove the beater. Scrape batter off beater Stir in lemon zest and the ginger.
• Using a rubber spatula stir a quarter of the flour mix inches.
• Add 1/3 molasses mix. Stir to blend. Repeat. Alternate the dry and liquid and end with the flour. Scrape bowl often. You want a smooth mix before the new addition.
• Pour into mold. Spread slightly higher toward edges. Bake 35 to 37 minutes or until sides begin to pull away and surface springs back when touched. Yes the tootpick should come out clean.
• Place the cake on a rack to cool for 5 to 10 minutes.
• With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold. If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold.
• Invert the cake onto a rack covered with parchment. Remove mold. Cool completely. Decorate cake in pattern with powered sugar in a sieve.
• transfer to serving platter.
• The original poster recommended cream cheese frosting. I do not. For the traditional manner sprinkle with confectioners sugar in a pleasing pattern or serve plain. The cream cheese frosting makes it too rich. This is not intended to be a rich overpowering cake.
• To Veganize and it works well with this recipe: use egg sub such as EnerG in place of the egg and use a Vegan butter sub in place of the butter. To low fat use egg sub and use Take Control Light Spread in place of the butter. [I am not certain that is Vegan without checking the package but it is low fat.]. The cake is very forgiving.
• DO watch your time.