Double Ginger Cake Recipes

DOUBLE GINGER BISCOTTI

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
• Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
• Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
• In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.

DOUBLE GINGER STICKY TOFFEE PUDDING

Steps:

• Cake:
• Preheat oven to 350°F. Thoroughly butter and flour pan, making sure to get into all curved or detailed places. Toss dates and baking soda in a small bowl to coat, then pour in 1 cup boiling water. Let mixture sit until dates are very soft, 10-15 minutes. Mash dates lightly with a fork (mixture will be thick but not smooth and homogenous).
• While dates are soaking, whisk baking powder, salt, and remaining 2 cups flour in a medium bowl.
• Using an electric mixer on high speed, beat brown sugar, fresh ginger, and remaining 1/2 cup butter in a large bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend after each addition before adding the next. Then alternating, add dry ingredients and date mixture in 2 additions each, starting with dry ingredients and ending with date mixture. Fold in crystallized ginger. Scrape batter into prepared pan and smooth surface.
• Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35-45 minutes. Transfer pan to a wire rack set inside a rimmed baking sheet. Let cake cool in pan 10 minutes before turning out onto rack, then let cool another 20 minutes (cake should still be warm).
• Toffee sauce and assembly:
• Bring brown sugar, cream, butter, salt, and 2 tablespoons water to a boil in a small saucepan over medium-low heat, stirring to melt butter. Cook, stirring, until mixture is thick enough to coat a spoon, 5-8 minutes. Let cool slightly.
• Poke holes all over warm cake with a toothpick. Wipe out Bundt pan; pour a third of sauce into pan. Carefully invert cake back into pan. Poke holes in bottom of cake and pour more sauce over. Let sit until cake absorbs sauce, 15-20 minutes.
• Turn cake out onto rack (it may not come out at first but will eventually release) and sprinkle with demerara sugar. Serve cake with remaining toffee sauce. If the sauce has cooled by the time you're ready to serve, gently reheat just to warm through.
• Do Ahead
• Cake can be made 1 day ahead; store tightly covered at room temperature. Cover and chill leftover sauce. Gently reheat before serving.

DOUBLE-GINGER CAKE

Steps:

• Preheat oven to 350°.
• Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
• Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.

DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES

Steps:

• For cake:
• Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
• Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
• Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
• For ginger-infused strawberries:
• Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
• Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
• Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

DOUBLE GINGER GINGERBREAD

Steps:

• For Gingerbread:.
• Position rack in center of oven and preheat to 350 degrees.
• Grease 8-inch square baking pan;dust with flour.
• Sift first 8 ingredients into bowl.
• Using electric mixer, cream butter in another bowl.
• Add brown sugar and beat until light and fluffy;beat in egg,then molasses.
• Mix in buttermilk alternately with dry ingredients.
• Fold in crystallized ginger and orange peel;spoon batter into prepared pan.
• Bake until springy to touch, 45 to 50 minutes.
• Cool cake in pan on rack.
• Serve with cream.
• For Grand Marnier Cream:.
• Beat cream,Grand Marnier and vanilla until beginning to thicken.
• Add sugar and sour cream and beat until soft peaks form.
• Serve immediately.

DOUBLE GINGER ICE CREAM

Steps:

• In 2-quart saucepan, stir 1 cup whipping cream, the milk, sugar and salt until well mixed. Cook over medium heat, stirring occasionally, until sugar is dissolved and mixture just comes to a boil. Remove from heat.
• In medium bowl, beat egg yolks with whisk until well blended; gradually stir in hot milk mixture. Return to saucepan; cook over medium heat, stirring constantly, until mixture thickens and coats a spoon. Remove from heat. Set aside.
• Pour remaining 1 cup whipping cream in large bowl; place a fine-mesh strainer over bowl. Pour hot mixture through strainer; stir into cream until well blended. Cover; refrigerate 2 to 3 hours, stirring occasionally, until cold.**
• Heat oven to 350°F. In ungreased 8-inch square (2-quart) glass baking dish, mix crushed grahams and butter; press firmly in bottom of dish. Bake 6 to 8 minutes or until light golden brown. Cool completely, about 30 minutes. Crumble with fork.
• Stir ginger liqueur into cream mixture until well blended. Pour into 2-quart automatic ice cream freezer container. Freeze according to manufacturer's directions, adding crystallized ginger when mixture begins to get firm.
• Spoon one-third of the ice cream into chilled 2-quart freezer container or bowl; sprinkle with half of the graham cracker crumble and half of the pecans. Top with another one-third of the ice cream, remaining graham cracker crumble and remaining pecans. Spoon remaining ice cream over top. Cover; freeze until firm.