Double Ginger Sour Cream And Bundt Cake With Ginger Infused Strawberries Recipes

Steps:

• Position rack in center of oven and preheat oven to 350°F.
• Brush softened butter (2 T) generously all over the inside of a 12 cup Bundt pan.
• Sprinkle turbinado sugar over butter in Bundt pan
• Whisk flour, ground ginger, baking powder and salt in a medium bowl; set aside
• In mixer, add 1 C softened butter, mix until smooth.
• Add 2 C sugar, mix about 2 minutes.
• Add eggs one at a time, mixing well in between each egg.
• Beat in 1 large egg yolk and vanilla.
• Add flour mixture in 3 additions.
• Alternate flour with adding sour cream in 3 additions.
• Mix in crystallized ginger.
• Spread batter in pan, carefully avoiding mixing in sugar. You want the sugar to stay on the outside of the cake, not mix it with the batter.
• Bake until light brown, about 55 minutes.
• Transfer to rack, cool 15 minutes.
• Gently tap bottom of pan, and using a spatula, carefully loosen on all sides.
• Place cake plate atop Bundt pan and turn over. The cake should fall onto the cake plate.
• Cool completely.
• For strawberries:.
• Combine ginger, water, sugar, and lemon juice in small saucepan.
• Bring to a boil over medium high heat.
• Boil until mixture is reduced, about 4 minutes.
• Remove from heat, cool to room temperature.
• Place hulled and cleaned strawberris into a medium bowl.
• Strain ginger water and pour over the berries.
• Cover and chill at least one hour.
• Cut cake into slices, add berries with syrup.
• Garnish with mint leaf.

Steps:

• Preheat oven to 350 degrees.
• Grease and flour bundt pan.
• Sift flour, ground ginger, cinnamon, cloves, baking powder and salt.
• Sit aside.
• In a large bowl, cream together brown sugar and butter until fluffy.
• Beat in eggs one at a time.
• Stir in vanilla and fresh ginger.
• Beat in flour mix alternately with Milk until completely mixed.
• Pour batter into pan.
• Bake 45-50 minutes or until cakes tests done.
• Let cool 10 minutes before removing from pan.
• Dust with confectioners' sugar before serving.
• Serve and Enjoy!

Steps:

• Cream margarine and sugar.
• Add egg yolks and sour cream. Mix till nice and fluffy.
• Add flour, baking powder and baking soda. Mix well.
• Beat egg whites till STIFF, then fold into mixture.
• Pour batter into a greased and floured Bundt cake pan.
• Sprinkle the topping of sugar, cinnamon and nuts over top of batter.
• Dot with little small, thin pats of margarine.
• BAKE at 325° for one hour or till done.
• Cool 15 minutes before turning out of pan.

Steps:

• Grease and lightly flour a 1.4 litre (6 cup) fluted bundt tin. Preheat the oven to 180C/160C fan/gas 4.
• Put the butter and sugar into a bowl and beat well using an electric mixer until the mixture is very light and fluffy. Add the eggs a little at a time, beating well between each addition. Add a little flour if the mixture starts to separate. Add the vanilla extract.
• Mix together the flour, baking powder and salt and stir half into the butter mixture together with half the soured cream. Beat well together.
• Add the remaining flour and soured cream and mix well. Spoon into the prepared tin and spread level.
• Bake in the oven for 35-40 mins. When cooked remove from the oven and leave to cool in the tin for 5 mins.
• To make the glaze put all the ingredients into a small pan and heat until the butter has melted. Bring to the boil then reduce the heat a little and simmer for 3 mins. Remove from the heat and allow to cool and thicken.
• Turn the cake out onto a wire rack over a tray. Pour or brush half of the glaze over the cake. Leave to soak in. Then pour the remaining glaze over the cake. Leave until completely cold before serving.

Steps:

• Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream. Bake according to directions given for baking a bundt cake. Cool on rack, place on serving plate, and dust with confectioners sugar.