Moist Ginger Cake Recipes

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:

• Preheat over to 180°c.
• mix the sugAr and margarine in a bowl till light and fluffy.
• Add one egg and some flour with cocoa powder and fold in to the mix.
• Repeat till all egg and flour is gone.
• Grate the stem ginger or chop into small pieces and add into the mix.
• Add 4 tablespoons of golden syrup to the mixture.
• Add 2 tablespoons of syrup from a jar of stem ginger as well.
• Add the cinnamon and orange extract to the mix and fold for a minute or two to get some air into the mixture.
• Place the mixture into one 9 inch cake tin (or any tin you like to use).
• Place just above the middle of the oven for 30 too 35 minutes.
• Take out of the oven and leave to cool slightly before removing it from your cake tin.
• Enjoy with whatever else you like.

Steps:

• Melt butter and golden syrup, set aside.
• Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
• Add eggs and milk. Beat well.
• Add melted butter and syrup and mix well to combine.
• Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
• Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
• Allow to cool in the tins for 10 mins before removing.

Steps:

• Preheat the oven to 350°F Grease a loaf tin with a little vegetable oil and line with baking paper.
• In a large saucepan over a medium heat, gently stir the butter, sugar, syrup and black treacle together until the butter is melted.
• Remove from the heat and stir in the cloves, cinnamon, ginger and bicarbonate of soda. Beat in the egg and pumpkin purée, then the malted milk powder, and finally stir in the flour. Pour the batter into the prepared tin and bake for 10 minutes.
• After 10 minutes, quickly pull the tin out of the oven and sprinkle the chopped crystallised ginger down the centre, then return it to the oven for a further 35 minutes. Let the loaf cool for 10 minutes in the tin before transferring it to a wire rack to cool completely.

Steps:

• Sift flour, spices and salt; stir in dates and ginger.
• Melt molasses and butter Beat egg with sugar.
• Add the two mixtures (above) alternately to dry ingredients, beating all the time.
• Dissolve baking soda in milk; stirr into mixture.
• Pour in 8" square pan lined with non-stick baking paper. Level top and bake at 350 F 45-50 minutes. Let cool on wire rack before removing from pan.
• Remove baking paper and wrap in foil. Store in air-tight container up to 8 weeks.