TRIPLE GINGER SKILLET CAKE
This cake, at its best when warm, is full of dark molasses flavor and three kinds of ginger (fresh, ground and crystallized). It can be served with powdered sugar, whipped cream or even ice cream - a drizzle of caramel sauce is especially nice, too.
Provided by Erin Jeanne McDowell
Categories cakes, dessert
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
- In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
- Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
- Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 3 grams, Carbohydrate 64 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 233 milligrams, Sugar 42 grams, TransFat 0 grams
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LindokuhLee Makosi
[email protected]I'm not sure what went wrong, but my cake turned out really dry. I followed the recipe exactly, but it just didn't come out right. I was really disappointed because I was looking forward to trying this cake.
Prem Temilsena
[email protected]This cake was okay, but not great. It was a bit too dense for my taste and the ginger flavor was a bit overpowering. I probably wouldn't make it again.
Suliman Mutaz
[email protected]I was a bit disappointed with this cake. It was dry and lacked flavor. I think I might have overcooked it, but even so, I don't think it would have been very good even if it had been cooked perfectly.
Estilito Jrslore
[email protected]This cake was a bit too spicy for my taste, but my husband loved it. He said it was the perfect amount of heat. The cake itself was moist and flavorful, but I would have preferred it to be a little less spicy.
Willishere
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect combination of moist and fluffy, with just the right amount of sweetness. The ginger flavor is subtle but noticeable, and it pairs perfectly with the cinnamon and
poubg Qavlmly
[email protected]This cake is so easy to make and it always turns out perfectly. I love the way the ginger, cinnamon, and nutmeg flavors blend together. It's the perfect cake for a cold winter day.
Midlsfezoma Militer
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had. The ginger flavor was perfect and the cake was so moist.
Taskiya akter Tayeba
[email protected]This cake was a hit at my dinner party! Everyone raved about how delicious it was. The ginger flavor was subtle but present, and the cake was perfectly moist. I'll definitely be making this again.
masum bellah
[email protected]I followed the recipe exactly and the cake turned out perfectly! It was so moist and flavorful, with just the right amount of sweetness. My family loved it and I'm sure I'll be making it again soon.
Street jumpers Dance crew
[email protected]This triple ginger skillet cake was an absolute delight! The combination of ginger, cinnamon, and nutmeg gave it a warm and comforting flavor that filled my kitchen with a wonderful aroma. The cake itself was moist and fluffy, with a crispy crust tha