Ginger Cakes Recipes

Steps:

• Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
• In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
• Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
• Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Steps:

• Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
• (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
• Sift all of the dry ingredients into a medium mixing bowl.
• Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
• (This step can also be done in the microwave.) Add water to syrup mixture.
• Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
• Mix until well combined.
• Don’t be concerned that the mixture is quite liquid at this stage.
• Pour cake mixture into prepared tin.
• Tap tin lightly on bench to dispel air bubbles.
• Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
• Check towards the end of the baking time to ensure the edges are not burning.
• The cake should be dark but must not be blackened at the edges.
• (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
• When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
• Then, carefully invert it onto a rack or bread board to cool.
• Icing the Cake: Sift the icing sugar into a small mixing bowl.
• In a separate small mixing bowl, beat the butter (or margarine) until smooth.
• Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
• Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
• Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

Steps:

• Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
• In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
• In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Steps:

• This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
• Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
• In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
• Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
• Pour into the prepared tin(s).
• Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
• This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!