Ginger Marmalade Cake Recipes

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ORANGE MARMALADE CAKE



Orange Marmalade Cake image

A spicy fragrant Bundt cake with a hint of orange. This is delicious served with a hot cup of tea. When other types of jam are added in place of the marmalade, it's then called a jam cake.

Provided by Denise Fox

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 14

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
⅔ cup butter, melted
⅔ cup white sugar
3 eggs
⅓ cup milk
1 tablespoon lemon juice
½ cup chopped walnuts
½ cup orange marmalade

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
  • Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves, set aside. In a medium bowl, stir together the sugar, melted butter, eggs, milk and lemon juice. Add dry ingredients to the egg mixture, mix until well blended. Finally, stir in the walnuts and marmalade. Pour batter into the prepared Bundt cake pan.
  • Bake for 45 to 60 minutes, until cake springs back when lightly touched. Cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.

Nutrition Facts : Calories 237.9 calories, Carbohydrate 28.6 g, Cholesterol 63.5 mg, Fat 12.8 g, Fiber 0.8 g, Protein 3.7 g, SaturatedFat 6.2 g, Sodium 162.8 mg, Sugar 16.9 g

RICH AND STICKY GINGERBREAD WITH MARMALADE



Rich and Sticky Gingerbread with Marmalade image

Categories     Bread     Egg     Ginger     Dessert     Bake     Christmas     Raisin     Molasses     Jam or Jelly     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 18 pieces

Number Of Ingredients 8

1 2/3 cups self-rising flour
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup robust-flavored (dark) molasses
2 large eggs
1 cup orange marmalade
1/2 cup golden raisins
1/3 cup chopped crystallized ginger (about 2 ounces)

Steps:

  • Preheat oven to 325°F. Butter and flour 9x9x2-inch metal baking pan; line bottom with parchment paper.
  • Sift flour and ground ginger into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Beat in molasses. Beat in flour mixture in 3 additions alternately with eggs, 1 at a time. Beat in marmalade, then raisins, and crystallized ginger. Transfer to prepared baking pan.
  • Bake cake until tester inserted into center comes out clean, about 38 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and let stand at room temperature.)
  • Cut cake into 9 squares. Cut each square in half, making eighteen 1 1/2x3-inch pieces.

GINGER MARMALADE



Ginger Marmalade image

This is the best ginger marmalade that I have ever tasted. Recently disappointed with the texture and aftertaste of another ginger marmalade, I searched for a homemade ginger marmalade and found only one very inadequate recipe. I created my own based on an orange marmalade recipe, and it turned out great.

Provided by *

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h35m

Yield 30

Number Of Ingredients 5

3 ½ cups peeled fresh ginger
4 cups water
5 cups white sugar
1 (3 ounce) pouch liquid pectin
5 half pint canning jars with lids and rings

Steps:

  • Divide the ginger in half, and chop half into cubes; shred the other half with a box grater or in a food processor using the shredding blade. Total ginger should equal 3 cups. Place the ginger into a large saucepan with water over medium heat, bring to a boil, and reduce heat to a simmer. Cover the pot, and simmer the ginger until tender, about 1 hour and 15 minutes. Add more water if needed to keep mixture from drying out. Pour the cooked ginger into a fine-mesh strainer, drain, and retain 1/2 cup of the ginger-flavored water. Place the cooked ginger in a bowl with the retained liquid, and cool at least 4 hours or overnight in refrigerator.
  • When ginger is thoroughly cooled, place into a large, heavy-bottomed pot, and stir in the sugar; bring to a boil over medium-high heat, and boil hard for 1 minute, stirring constantly. Stir in the pouch of liquid pectin, reduce heat to a simmer, and cook for 7 more minutes, skimming foam from top of marmalade.
  • Sterilize the canning jars and lids in boiling water for at least 5 minutes. Pack the marmalade into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 137.7 calories, Carbohydrate 35.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 2.6 mg, Sugar 33.5 g

GINGER MARMALADE CAKE



Ginger Marmalade Cake image

Had this recipe for ages and never used it, until now! Served it today at our church coffee morning and it went down a storm, everyone asked me for the recipe...thought I'd share it. It's also fat free!

Provided by Tulip-Fairy

Categories     Dessert

Time 50m

Yield 20 small pieces

Number Of Ingredients 8

8 ounces sultanas, and raisins mixed
1/2 pint cold tea
8 ounces self raising flour
4 ounces caster sugar
1 egg, beaten
3 tablespoons ginger marmalade
1 teaspoon ground ginger
1 tablespoon black treacle

Steps:

  • Soak the mixed fruit in the tea overnight until the fruit swells.
  • Pre-heat the oven to 180C, Gas Mark 4.
  • In a bowl, combine the flour, sugar.
  • In another bowl mix the egg and marmalade, then add the fruit mix, ground ginger and treacle.
  • Mix wet and dry ingredients together.
  • Mix well and place in a lined or non-stick 8x11-inch tin and bake in the oven for approx 40 minutes.
  • Leave to cool before slicing.

Nutrition Facts : Calories 106.2, Fat 0.4, SaturatedFat 0.1, Cholesterol 10.6, Sodium 5.7, Carbohydrate 24.5, Fiber 0.8, Sugar 12.4, Protein 1.9

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Top Asked Questions

Can you make ginger and marmalade cake in a breadmaker?
There is no fuss with this Ginger and Marmalade Cake recipe, it really is a case of adding all your ingredients together in your breadmaker and letting it do the work for you. You will need a little saucepan to melt your marmalade, butter, sugar and syrup together but apart from that there is minimal washing up to do.
How do you make ginger and marmalade icing?
Gently warm the marmalade and orange juice together until runny then spread all over the top of the cake. Sift the icing sugar and ground ginger into a bowl and stir in the milk to form a slightly runny icing.
How do you make marmalade for a Christmas cake?
Preheat the oven to 190°C/gas mark 5 and grease and line a 20cm round cake tin. In a large mixing bowl, cream the butter into the sugar with the back of a wooden spoon. Beat in the 120g marmalade and egg, then mix in 150ml boiling water. Stir in the ginger, bicarbonate of soda and flour until combined.
How do you make a ginger and egg cake?
Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin.

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