Easy Ginger Cake Recipes

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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

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.

BEST EVER EASY GINGER CAKE



Best Ever Easy Ginger Cake image

I searched for 20 years to find the definitive ginger cake recipe - this is it! So easy to make and full of flavour it keeps well and can be frozen - iced or uniced. This cake is ideal for morning or afternoon tea. I also like to take it on picnics. If you prefer a lighter gingerbread, substitute golden syrup for the treacle. If you have a food processor this recipe is even quicker - simply process the dry ingredients until mixed then, with the motor running, pour the wet ingredients through the hopper. Process until well combined and pour into the lined tin.

Provided by Kookaburra

Categories     Dessert

Time 55m

Yield 20 serving(s)

Number Of Ingredients 13

2 1/2 cups all-purpose flour (300g/11oz)
1 teaspoon bicarbonate of soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
125 g butter, chopped
2/3 cup water
2 eggs, beaten lightly
1 cup golden syrup (225g/8 oz)
1 cup black treacle (225g/8 oz)
2 cups icing sugar (confectioner's)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons lemon juice
1/4 cup crystallized ginger, chopped roughly (optional)

Steps:

  • Lightly grease a 25cm square (10 inch) cake tin and line it with baking (silicone) paper.
  • (Try to use the correct size tin or the cake may crack.) Set the oven to moderate 180° C (350° F).
  • Sift all of the dry ingredients into a medium mixing bowl.
  • Combine butter pieces, golden syrup and treacle in a small saucepan, cook over medium heat, stirring occasionally until butter is melted.
  • (This step can also be done in the microwave.) Add water to syrup mixture.
  • Make a well in the centre of the dry ingredients and add the syrup mixture and the eggs.
  • Mix until well combined.
  • Don’t be concerned that the mixture is quite liquid at this stage.
  • Pour cake mixture into prepared tin.
  • Tap tin lightly on bench to dispel air bubbles.
  • Place on centre shelf of 180° C (350° F) oven for 35-40 minutes.
  • Check towards the end of the baking time to ensure the edges are not burning.
  • The cake should be dark but must not be blackened at the edges.
  • (If you do burn the edges, cut them off and ice over the edges and no-one will notice!).
  • When the cake is cooked, remove it from the oven and allow it to cool for 5-10 minutes.
  • Then, carefully invert it onto a rack or bread board to cool.
  • Icing the Cake: Sift the icing sugar into a small mixing bowl.
  • In a separate small mixing bowl, beat the butter (or margarine) until smooth.
  • Gradually add the sifted icing sugar, beating between additions until the sugar is completely mixed with the butter.
  • Add the lemon juice and beat well until the mixture reaches an easily spreadable consistency.
  • Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.

GINGERBREAD CAKE



Gingerbread Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 14

Softened unsalted butter, as needed
1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Whipped cream or vanilla ice cream

Steps:

  • Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
  • In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
  • In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
  • In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.

EASY GINGER CAKE



Easy ginger cake image

An easy ginger traybake cake that's sticky, sweet and subtly spiced. A perfect tea-time treat for the colder months.

Provided by Ruth Sutcliffe

Categories     Cakes and baking

Yield Makes 12 slices

Number Of Ingredients 8

200g/7oz self-raising flour
200g/7oz sugar
1 tsp ground ginger
1 tsp bicarbonate of soda
55g/2oz margarine, plus extra for greasing
1 free-range egg, beaten
2 tbsp golden syrup
240ml/9fl oz hot water

Steps:

  • Preheat the oven to 180C/350FGas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.
  • Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined.
  • Pour the mixture into the prepared tin and bake in the middle of the oven for 35-40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares.

FAVORITE OLD FASHIONED GINGERBREAD



Favorite Old Fashioned Gingerbread image

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

Provided by Charles

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h45m

Yield 9

Number Of Ingredients 11

½ cup white sugar
½ cup butter
1 egg
1 cup molasses
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  • In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  • In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  • Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g

GINGERBREAD CAKE



Gingerbread Cake image

"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 9 servings.

Number Of Ingredients 10

1/3 cup shortening
1/2 cup sugar
1 egg
3/4 cup water
1/2 cup molasses
1-1/2 cups all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Whipped topping

Steps:

  • In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan., Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Serve warm with whipped topping.

Nutrition Facts : Calories 241 calories, Fat 8g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 150mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

FRESH GINGER CAKE



Fresh Ginger Cake image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his second cookbook, "Room for Dessert," is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake - much like the recipe itself - ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Categories     cakes, dessert

Time 2h

Yield 10 servings

Number Of Ingredients 10

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

  • Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
  • In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
  • In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
  • Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
  • Cool cake for at least 30 minutes. Run a knife around the edge of cake to loosen it from pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http, Calories 504, UnsaturatedFat 21 grams, Carbohydrate 71 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 279 milligrams, Sugar 45 grams, TransFat 0 grams

SUPER MOIST GINGER CAKE



Super Moist Ginger Cake image

Everyone that tries this, asks for the recipe! Keeps amazing well and freezes well too! I often makes several at a time and freeze for school/work lunches. This is probably our families favourite cake. This recipe is an one, not sure where it came from. Enjoy!

Provided by Sandi - QLD Austral

Categories     Breads

Time 1h

Yield 2 loaves, 12-14 serving(s)

Number Of Ingredients 11

125 g butter
1 cup golden syrup
1 1/2 cups plain flour
1/2 cup self raising flour
1 teaspoon bicarbonate of soda
2 teaspoons ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon mixed spice
1 cup sugar (I use brown sugar)
2 eggs (whisked slightly)
1 cup milk

Steps:

  • Melt butter and golden syrup, set aside.
  • Into a large bowl, sift flours, bi-carb of soda, ginger, cinnamon,mixed spice and sugar. Stir to combine.
  • Add eggs and milk. Beat well.
  • Add melted butter and syrup and mix well to combine.
  • Grease and line 2 loaf tins (approx 23cm x 12 cms). Divide mix evenly between the 2 tins.
  • Bake in a moderate oven (180 deg C / 350 deg F) for about 50 mins or until top is golden brown and an inserted skewer comes out clean.
  • Allow to cool in the tins for 10 mins before removing.

Nutrition Facts : Calories 321.5, Fat 10.2, SaturatedFat 6.1, Cholesterol 60.4, Sodium 204.3, Carbohydrate 55.7, Fiber 0.7, Sugar 24.4, Protein 4

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