Ginger Cake With Crystallized Ginger Frosting Recipes

GINGER CAKE WITH CRYSTALLIZED GINGER FROSTING

Steps:

• For cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl; set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans; smooth tops.
• Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks; cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
• For frosting:
• Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger. Place 1 cake layer on platter. Spread 2 cups frosting over top. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange orange slices, ginger slices and cranberries on top. (Can be made 2 hours ahead. Chill. Let stand at room temperature 20 minutes before serving.)

CRYSTALLIZED GINGER GINGERBREAD

Steps:

• Preheat oven to 350°F Line a 9 x 4 inch loaf pan with parchment paper.
• In a bowl, combine the dry ingredients (flour, baking soda, crystallized ginger, ground ginger, cinnamon, allspice and nutmeg).
• In another bowl, beat butter and granulated sugar until fluffy, then stir in molasses. Add eggs one at a time, beating continuously.
• Stir the flour mixture into the butter mixture in 3 additions, alternating with the yogurt/buttermilk and beginning and ending with the flour; mix until smooth.
• Pour the batter into the pan and spread until even and sprinkle with raw sugar.
• Bake 50 minutes or just until the gingerbread is golden and springy to the touch, and a toothpick comes out clean.
• Let the loaf stand for a few minutes, then turn the loaf out and carefully peel off the parchment paper. Serve warm, or later!

GINGER CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line a 23cm round cake tin. Put the butter, sugar, treacle and syrup in a large pan and gently heat, stirring until the butter has melted and the mixture is smooth. Remove from the heat and cool for 10 mins.
• Stir in the eggs and milk, then sift in the flour, ginger and bicarbonate of soda. Mix well, then pour into the prepared tin. Bake for 50 mins-1 hr until the cake is firm to the touch and springs back when pressed in the centre. Cool in the tin for 15 mins, then turn out, peel off the paper and cool on a wire rack.
• Put the frosting ingredients in a small pan over a medium heat and stir until the butter has melted and the mixture is smooth. Increase the heat and boil hard for 3-4 mins, stirring occasionally; at this stage the frosting should look like runny custard. Pour into a bowl and leave to cool for 30 mins. Beat with an electric whisk until thick and spreadable. Spread over the cooled cake and decorate with crystallised ginger.

GINGERBREAD WITH CRYSTALLIZED GINGER

Steps:

• Preheat oven to 350°F. Butter and flour 8 x 8 x 2-inch baking pan. Mix first 7 ingredients inn medium bowl. Beat butter and brown sugar in large bowl until fluffy. Add molasses and egg and beat to blend. Beat in pear nectar, then dry ingredients and chopped ginger. Transfer batter to pan.
• Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer pan to rack; cool cake 15 minutes. Sift powdered sugar over cake. Cut cake into 16 squares. Serve warm or at room temperature.

GINGER ICING (CREAM CHEESE FROSTING WITH CANDIED GINGER)

Steps:

• Beat the butter, cream cheese, vanilla, and lemon juice in a bowl until smooth.
• Gradually beat in the powdered sugar.
• Add the candied ginger.
• Spread on top of a spice cake such as carrot, banana, pineapple, etc.
• Spread best when cake is still warm.
• Enough for a sheet cake to serve 9 or 12.