White Pepper And Lemon Ginger Cake Recipes

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil, sour cream, ground ginger and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in crystallized ginger. Pour batter into pan.
• Bake 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Place cooling rack or heatproof serving plate upside down on pan; turn rack and pan over. Remove pan. Cool completely, about 1 hour.
• In small bowl, stir frosting ingredients until well blended. Spoon over cake. Store loosely covered.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the butter over medium-high heat. Season chicken with 1/2 teaspoon of the lemon pepper and the salt. Place half of the chicken thighs skin-side down in skillet; cook 4 to 5 minutes or until skin is golden brown and chicken releases easily from surface. Turn chicken over; cook 2 minutes. Repeat for remaining chicken.
• Layer chicken thighs, skin-side up, inside slow cooker; sprinkle with garlic. In 2-cup measuring cup, mix chicken broth, lemon peel, lemon juice and remaining 1/2 teaspoon lemon pepper; pour over chicken thighs. Cover and cook on Low heat setting 3 to 3 1/2 hours or until chicken is tender (at least 165°F).
• Remove chicken to serving platter; cover and keep warm. In small bowl, mix water and cornstarch; beat with whisk into cooking juices in slow cooker. Cover and cook on High heat setting 20 to 30 minutes or until slightly thickened and bubbly around edges. Stir in remaining 2 tablespoons butter. Serve sauce with chicken and cooked rice.

Steps:

• Set an oven rack a third of the way up from the bottom and preheat the oven to 325 degrees.
• Thoroughly butter a 10- to 12-cup Bundt (fluted) pan, even if it has a nonstick finish, and include all the crannies of the fluting and the center post; dust all, including the center tube, with fine, dry bread crumbs; invert and tap to shake out excess crumbs; set aside.
• Finely grate the zest of the two lemons; juice the lemons, putting 2 tablespoons of the lemon juice in a cup with the lemon zest; set the rest of the juice aside;add the fresh ginger to the zest-juice mixture and set aside.
• Sift together the flour, baking soda, baking powder and pepper; set aside.
• In the large bowl of the electric mixer, beat the butter until it is soft; add 13/4 cups of the sugar and beat about 1 minute; add the eggs one at a time, beating well after each addition.
• With the mixer at low speed, add the flour mixture in thirds, alternating with the buttermilk (starting and ending with the flour).
• Stir in the lemon-ginger mixture; taste and add more pepper and/or ginger if desired, stirring well; the full amounts of ginger and pepper might be too hot for some folks- if you suspect you're among them, start small and taste a bit of the batter; you can always add.
• Pour and scrape into the prepared pan; Smooth the top by twisting the pan sharply back and forth once.
• Bake 1 hour and 15 to 20 minutes, until a toothpick or cake tester inserted in the middle comes out dry.
• While the cake is in the oven, add to the set-aside lemon juice enough to total 1/3 cup; combine with the remaining 1/2 cup sugar.
• When the cake comes out of the oven, let it stand for 5 to 10 minutes.
• Cover with a rack, invert and remove the pan; put the rack and cake over a plate or sheet of waxed paper or foil to catch drips of glaze.
• Stir the glaze mixture and brush it all over the cake, including the inside of the center hole; let stand until cool.
• Use two spatulas to transfer the cake to a serving plate.

Steps:

• Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
• In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
• In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
• Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
• Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (about 8cm deep) with baking parchment. Put dates in a bowl and cover with boiling water. Heat the butter in a small pan until melted, and stir in the sugar. Allow to cool slightly.
• Beat in the eggs, ginger and lemon zest. Drain the dates and chop them finely. Scrape them into the pan too, and mix well. Stir in the flour, then apple. Spoon into the cake tin, put the tin on a baking sheet (this stops the base browning too much) then bake for about 1¼ hrs, until well risen. A skewer stuck into the cake should come out with a few moist crumbs sticking to it. Leave it to cool in the tin.
• Break the white chocolate into a non-metallic bowl. Heat in the microwave, on medium setting, in one minute bursts until melted (or in a bowl over a pan of simmering water). Remove the cake from the tin and peel off the paper. Trickle the chocolate over the cake, scatter with the crystallised lemon peel and coffee crystals and leave to set before serving. If well wrapped, the cake keeps for at least a week - it just gets better and better. Or, wrap the cooled cake in several layers of cling film before decorating, and freeze for up to two months.

Steps:

• Preheat oven to 325°F.
• Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
• Chill 10 minutes.
• Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
• Whisk together flour, baking powder, ground ginger, and salt.
• Stir together milk and vanilla in a small bowl.
• Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
• Add eggs 1 at a time, beating well after each addition.
• Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
• Mix in ginger sugar until just combined, then lemon juice.
• Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
• Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
• Gradually add confectioners' sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
• Drizzle decoratively over top of cake.
• Serve to six very lucky friends or family members!

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a deep 20cm round cake tin with baking parchment. Put the flour, bicarb and all the spices in a food processor, add the butter and whizz until it has disappeared, then tip into a mixing bowl (or rub in the butter with your fingertips until the mixture resembles fine breadcrumbs).
• Put the sugar, treacle, golden syrup and milk in a saucepan and heat, stirring gently, until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
• Pour the treacle mixture into the dry ingredients, stirring with a wooden spoon as you go. Beat in the egg until the mixture resembles a thick pancake batter. Pour into the prepared tin and bake for 50 mins-1 hr, until a skewer poked in the centre comes out clean. Leave to cool completely in the tin.
• Split the cake through the middle. For the drizzle, stir the lemon zest and juice into the sugars, then immediately spoon all over the top half of the cake.
• For the filling, mix the lemon curd with the diced ginger. For the icing, beat together the ginger syrup, soft cheese, cream and icing sugar until thick enough to hold its shape. Spread the lemon curd filling all over the cut side of the bottom cake, dollop the creamy icing on top, then sandwich with the other half of the cake. The unfilled ginger cake will mature well for up to 3-4 days if wrapped well in baking parchment then foil.