Ginger Cake With Yogurt Rum Sauce Recipes

GINGER-RUM BUNDT CAKE

Steps:

• Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.
• Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.
• Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.
• Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.
• Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.
• When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake.

EASY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
• Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
• Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

GINGER RUM CAKE

Steps:

• Adjust rack one-third up from bottom of oven. Preheat oven to 350 degrees. Butter a 9 x 3?-inch tube pan (or two loaf pans). Sift together flour, baking powder, and salt and set aside. Combine milk and rum and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk/rum in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in grated ginger. Turn the batter into prepared pan(s). Level top by gently shaking pan back and forth.
• Bake for about 65 minutes until a cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or wax paper and prepare glaze.
• GLAZE: 1/3 cup rum, 1-2 tablespoons sugar
• Stir the rum and sugar together and brush all over the hot cake until absorbed. If using loaf pans, turn the cakes over and brush the tops too.
• Do not cut cake for at least several hours.

GINGERBREAD CAKE WITH RUM RAISIN SAUCE

Steps:

• Preheat the oven to 350°.
• Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside.
• In a small bowl, beat the eggs and set aside.
• In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend.
• Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water.
• Pour the batter into a greased 9" square pan and spread it out evenly.
• Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger.
• While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan.
• Simmer, uncovered for 15 minutes. Add the butter and stir until it melts.
• In a small bowl, combine the cornstarch and remaining 1/3 cup water.
• Add it to the bubbling sauce and cook until the sauce thickens.
• Serve hot over squares of warm gingerbread.
• NOTE**Both gingerbread and sauce can be reheated in a microwave.

GINGER CAKE WITH YOGURT-RUM SAUCE

Steps:

• For the cake:.
• heat oven to 350. Spray 8" square pan with spray. In large bowl, stir flour, cinnamon,ginger,nutmeg,baking powder,baking soda, cloves and salt. In medium bowl, combine molasses, eggs,oil and sugar.Beat with wire whisk till well blended. Whisk in yogurt, then boiling water. Pour half the molasses mixture into dry ingredients stir just till moist.Add the remaining molasses mixture; stir just till mixed (will be lumpy). Pour batter into pan. Bake 45-55 minutes. till cake is springy to the touch. ckae will form cracks on top. Cool on wire rack 30 minutes, flavor will improve on standing.
• To make sauce:.
• combine yogurt, sugar and rum in small bowl. Cut cake in 12 pcs then spoon sauce on top, for each serving.