FRESH GINGER CAKE
This recipe is a makeover of a British recipe. It is served in one of the Historic Trust Houses with a bit of tea. The recipe yields a very light intense ginger taste. It does not taste like traditional gingerbread. I prefer it to the dark heavy taste of the regular. Tercile and Golden Syrup was used in place of the molasses and dark Corn syrup. If you have access to a Golden syrup such as Kings Molasses, it can be used in place of both the molasses and the corn syrup. Finally... From Martin James via Flo Baker. http://www.hub-uk.com/family14/family0698.htm
Provided by drhousespcatcher
Categories Breads
Time 55m
Yield 1 9inch round, 6 serving(s)
Number Of Ingredients 12
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.
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Alamin Bin
[email protected]This cake was a little too sweet for my taste, but it was still very good. I would recommend using less sugar next time.
Silvester Mosco
[email protected]I'm not a big fan of ginger, but I thought this cake was delicious. The ginger flavor was subtle and not overpowering.
Mmuolokwu Domitilla
[email protected]This cake was easy to make and turned out perfectly. It was moist and flavorful, and the ginger flavor was just right.
Fall sheer Sheer
[email protected]I made this cake for my holiday party and it was a hit! Everyone loved the spicy flavor of the ginger and the moist texture of the cake.
Crystal Layton
[email protected]This cake is a great way to warm up on a cold day. The ginger and spices give it a nice kick, and the cake is moist and fluffy.
Tisha Moni
[email protected]I was a little disappointed with this cake. It was dry and the ginger flavor was overpowering.
Sagbohan Benoit james
[email protected]I've made this cake several times and it's always a winner. It's so moist and flavorful, and the ginger flavor is the perfect touch. I highly recommend this recipe.
Morgan Booksh
[email protected]The cake was easy to make and turned out great. It was moist and flavorful, and the ginger flavor was just right.
Matthew Farmer
[email protected]This cake was a little too spicy for my taste, but my husband loved it. I think I'll try using less ginger next time.
Ishal anjum
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was moist, flavorful, and had a beautiful golden brown crust. I would highly recommend this recipe to anyone looking for a delicious and easy ginger cake.
Andile Lerato Manasa
[email protected]This was the best ginger cake I've ever had. It was so flavorful and moist. I will definitely be making this again soon.
Shail Shail
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it, and I even got a few requests for the recipe.
Ali Akbar Khan
[email protected]This ginger cake was a hit with my family! The flavors of the ginger, cinnamon, and nutmeg were perfectly balanced, and the cake was moist and fluffy. I'll definitely be making this again.