Ginger cake recipes
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Sticky Ginger Cake with Ginger Fudge Icing
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Jamacian Ginger Cake
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Tom Aikens Ginger Cake
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Ingredients
- 200g unsalted butter diced
- 175g molasses sugar
- 3 tbsp black treacle
- 150ml milk
- 2 Large eggs beaten
- 4 peices of stem ginger.dained from syrup and chopped
- 300g self raising flour
- 1 tbsp ground ginger
- FOR THE ICING
- 4 tbsp ginger syrup drained from jar
- 300g golden icing sugar sifted
- 140g unsalted butter softened
- 2tsp lemon juice
Method
- 1.
- Prehaet the oven to 160'C/gas 3/ fan oven 140'c. Butter and line the base of a 23cm/9inround cake tin. Gently melt the butter sugar and treacle,cool breifly,then stir in the milk. Beat in the eggs and add the chopped stem ginger. Sift the flour ,ground ginger and a pinch of salt into thewarm mixture. Combine thoroughly.
- 2.
- Spoon the cake mixture into the tin andlevel te surface.Bake for 30-35 minutes or until firm and risen.Cool in the tin for a hour, then transfer onto a wire cooling rack.
- 3.
- Skewer the top of the cooled cake all over , the poutr 2tbsp of the syrup over. Beat together the icing sugar,butter, lemonjuice and remaining ginger syrup,and spread all over the cake.
- A beautiful cake ideal for parties or puddings.
Ingredients
- 175g Butter
- 175g Soft brown sugar
- 175g Golden syrup
- 200ml milk
- 2 eggs (whisked)
- 325g SR flour
- 2tsp Ginger
- 1tsp Cinnimon
- 1tsp Mixed spice
- 1 ½ tsp Bicarbonate of Soda
Method
- 1) Heat Oven to gas 2 / 150C and grease and line a loaf tin.
- 2)Heat sugar, syrup and butter over low heat until all melted.Remove from heat and add milk mix until smooth, then add eggs and mix in. Nex fold in dry ingredients. Pour in to loaf tin
- 3) Bake for an hour, Then cover with baking paper and cook for a further 30 mins. Until a knife comes out clean when inserted into the middle.
- 4) Remove from the oven and leave for 5 minutes.
Ingredients
- 230g Self-Raising Flour
- 4g Bicarbonate Soda
- 7.5g Ground Ginger
- 2.5g Ground Cinnamon
- 2.5g Ground Allspice
- 110g Unsalted Butter
- 110g Black Treacle
- 110g Golden Syrup
- 110g Dark Brown Sugar
- 140ml Milk
- 140ml Coca-Cola
- 45g Stem Ginger, chopped
- 2 Eggs, beaten
Method
- Preheat oven to 200 degrees centigrade / 180 degrees in a fan oven / Gas Mark 6. Grease and flour a 900g loaf tin, then sift the flour, bicarbonate soda and spices into a bowl. Add the diced butter and rub in so it's like fine breadcrumbs. Melt the treacle and syrup in a pan then leave to cool to room temperature. In another pan melt the sugar in the milk, add the stem ginger and Coca-Cola then put this into the flour mix and add the treacle mix and egg. Pour this all into the cake tin and bake for 45 minutes. You will be able to tell when it is cooked by inserting a skewer into the middle of the cake and if it comes out dry, it's ready.
1 Comments
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Add commentLoulabelle Mon Oct 19 2009 • Reply
I used gluten free flour to make this recipe suitable for Coeliacs, and I must say it was absolutely delicious!!! The cake was moist and did not crumble like others I have made. I will definately be making this cake again soon!