Cajungingercake Recipes

CAJUN CAKE

Steps:

• 1. Mix all cake ingredients well.
• 2. Spray a 9x13 inch pan with non-stick cooking spray (like Baker's Joy) and add cake batter.
• 3. Bake for 30 min. at 350.
• 4. In a saucepan cook milk, butter, and sugar.
• 5. Cook until thick stirring often about 15 min.
• 6. Add coconut and pecans.
• 7. Spread over warm cake. Cut in squares.

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.

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 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:

• Heat oven to 350.
• In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda.
• Add eggs,pineapple and juice.
• Mix at low speed until blended.
• Pour into pan (I use a long square pan) and bake 30-35 minutes.
• Topping: In a medium sized pan combine the evaporated milk,sugar and butter.
• Bring to a low boil.
• Add pecans and coconut.
• Reduce heat and let simmer while cake is baking.
• Spoon over hot cake.

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!).

GINGER CAKE

Steps:

• Grease and line a 20cm square cake tin or a 2lb loaf tin.
• Pre-heat oven to 170c/gas mark 3. I've got a fan oven to I set mine to 160c.
• Put butter and golden syrup ina small saucepan and melt over a low heat, stirring occasionally, then remove from heat.
• Sift both flours, the soda and the spices into a mixing bowl. Add the sugar and salt , give it a good stir, then add the egg and milk mixing until smooth. Gradually add the melted butter/syrup mix, stirring until well combined.
• Pour the batter into the prepared tin and bake for 50-55mins (fan oven I would say 40-45mins) until risen and firm to the touch. Allow to cool in the tin for 5mins before turning out onto a wire rack to cool.