Country Womens Association Delicious Date And Ginger Cake Recipes

APRIL BLOOMFIELD'S GINGER CAKE

April Bloomfield's Ginger Cake image

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

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.

COUNTRY WOMEN'S ASSOCIATION DELICIOUS DATE AND GINGER CAKE

Country Women's Association Delicious Date and Ginger Cake image

From the Country Women's Association Cakes Cookbook, stated as contributed by B. Lee from Tasmania. This cake turns out just as well made with a purchased gluten-free blended self-raising flour to make this cake gluten-free suited. A simple and tasty cake to serve with a cuppa tea or coffee.

Provided by Jubes

Categories Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 cup dried dates, chopped
1 cup soft brown sugar
1/2 cup crystallized ginger, chopped if needed
110 g butter, chopped
1 teaspoon bicarbonate of soda (baking soda)
1 1/2 cups self-raising flour or 1 1/2 cups gluten-free self-raising flour
1 egg, beaten

Steps:

Preheat oven to 180°C (fan-forced 160°C).
Grease an 18cm square cake tin.
Place chopped dates, brown sugar, ginger, butter and one cup of water in a saucepan. Bring to the boil, then take off the stove and add the bicarbonate of soda. Stir.
Add the sifted flour and the beaten egg.
Mix well.
Pour the mixture into the prepared tin.
Bake for about 45 minutes.

COUNTRY WOMEN'S ASSOCIATION IRISH APPLE CAKE

Country Women's Association Irish Apple Cake image

From the Country Women's Association Cakes cookbook. Contributed by N. McLeod from Victoria. A simple rustic type of cake. Nice served as a dessert cake with warm custard or ice-cream. You could use a sugar substitute like 'equal' in this cake

Provided by Jubes

Categories Dessert

Time 1h10m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 7

Ingredients

250 g plain flour
1 teaspoon baking powder
125 g sugar
125 g butter
3 -4 cooking apples, peeled cored and roughly chopped
1 egg, beaten
1/3 cup milk

Steps:

Preheat oven to 180°C.
Grease a 20cm round cake tin.
Sift together the flour, baking powder and the sugar.
Cut in the butter roughly with a knife (do not rub it in).
Add the apples.
Stir in the egg and milk to make a fairly stiff mixture. The batter will appear fairly lumpy.
Pour the mixture into the prepared cake tin.
Bake for about 1 hour.
Serve hot with custard or ice-cream.
This cake can be cooked ahead and reheated in the microwave as needed.

Nutrition Facts : Calories 365.2, Fat 14.1, SaturatedFat 8.5, Cholesterol 58.1, Sodium 171.8, Carbohydrate 55.5, Fiber 2.7, Sugar 22.8, Protein 5.5

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Heat the oven to 180°C/fan160°C/gas 4. Put the dates in a bowl with the bicarbonate of soda and 300ml boiling water. Stir and set aside. Beat the butter and sugar in a large bowl until pale and fluffy, then beat in the ground ginger and the eggs, one at a time. Don’t worry if the mixture curdles – it will come back together.
Add the flour, beat well, then pour in the dates and their liquid and mix well. The mixture will be runny but don’t worry. Pour into an oiled and lined 1 litre loaf tin, then scatter with the stem ginger and poke the pieces into the mixture. Put in the middle of the oven and bake for 15 minutes. Turn the oven down to 170°C/fan150°C/gas 3½ and cook for 50-55 minutes until a skewer pushed into the centre comes out clean.
Meanwhile, make the caramel glaze. Put the sugar in a heavy-based pan over a gentle heat and melt, then increase the heat and bubble for 5-8 minutes to a deep golden caramel. Remove from the heat and add the butter, stirring constantly. Don’t worry if it splits – keep stirring and it will come back together. Add the cream when the butter has melted, then stir until smooth and glossy. Transfer to a bowl, and cool until it has a spreading consistency.
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