Cajun Ginger Cake Recipes

CAJUN CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, sift together flour, 1 1/2 cup sugar, salt and baking soda. Add eggs, pineapple, and juice. Mix at low speed until well blended.
• Pour batter into prepared pan. Bake in preheated oven until a tester comes out clean, 30 to 35 minutes. Have the topping ready when the cake comes out of the oven.
• To Make Topping: In a saucepan, combine milk, 3/4 cup sugar, and margarine. Bring to a boil and cook for 2 minutes, stirring constantly. Add pecans and coconut and combine. Remove from heat.
• When cake comes out of the oven, pour on the topping and carefully spread on while cake is still hot.

CAJUN CRAB CAKES

Steps:

• Preheat oven to 250 degrees F.
• Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
• Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
• Mix all ingredients together and store in an airtight container.

CAJUN GINGER CAKE

Steps:

• Preheat oven to 350°F.
• Cream together butter and brown sugar.
• Beat in the molasses, the sour cream, the ginger and the egg yolks.
• Sift together the flour, baking powder and soda, salt and cinnamon.
• Stir gradually into molasses mixture until well blended.
• Beat egg whites until stiff but not dry, and fold into batter.
• Fold in nuts.
• Generously butter a 9 x 9 x 2" baking pan.
• Pour in batter and smooth top.
• Bake for 25 to 30 minutes or until tester comes out clean.
• Cool briefly in pan, then invert onto rack.
• Sieve powdered sugar on top of cake and enjoy.

CAJUN CAKE

Steps:

• Cake:.
• Beat eggs and sugar.
• Sift dry ingredients and add to egg mixture, mixing well.
• Mix in pineapple.
• Bake in a 13x9 greased pan at 350 degrees for 35 minutes.
• Icing:.
• Mix sugar, milk and butter over medium heat until mixture thickens well. Remove from heat and stir in coconut and pecans.
• Pour over cake as soon as you take cake from oven.
• Allow cake to cool before serving.
• Refrigerate leftovers (like you'll have any!).

APRIL BLOOMFIELD'S GINGER CAKE

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.

ENOLA PRUDHOMME'S CAJUN FIG CAKE

Steps:

• Combine all ingredients and mix well if using oil. If using butter, cream with sugar before adding remaining ingredients; beat well.
• Pour into well greased and floured 12-inch tube pan; bake at 325 degrees for 1 1/2 hours or until cake tester inserted in center comes out clean.
• Cool in pan; run knife around sides and turn out.

PECAN CAJUN CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease an 11x14-inch baking dish.
• Mix flour, pineapple, 1 1/2 cups white sugar, eggs, baking soda, and salt together in a large bowl; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.
• Combine 1 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil for 1 minute. Remove saucepan from heat and stir pecans and vanilla extract into sugar mixture.
• Pierce the top of the cake with a toothpick and spread pecan topping over cake.