Gingercakewithraisinsauce Recipes

APRIL BLOOMFIELD'S GINGER CAKE

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.

GINGER CAKE WITH RAISIN SAUCE

Steps:

• For the cake: Mix the first 5 dry ingredients together and set aside.
• Beat Crisco and sugar until well blended.
• Add molasses and beat well.
• Add eggs one at a time beating well between each one.
• Add half of flour mixture and mix well.
• Add 1/3 cup of boiling water and mix well.
• Add the rest of the dry and mix well.
• Add rest of boiling water and mix well.
• Pour cake batter in a greased 8X8 baking pan and cook for 35-40 minutes in a 350 degree oven.
• For the sauce: Add the warm water and raisins in small saucepan and simmer for 5 minutes.
• Remove pan from heat.
• In a larger saucepan add the brown sugar, cornstarch, cinnamon and vinegar and stir well.
• Add the hot raisin mixture and stir well cooking over medium heat for 2-3 minutes as mixture thickens.
• Remove from heat and stir in butter.
• Pour over the cut squares of cake.

SPICE CAKE WITH GINGER GLAZE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch cake pan or Bunt pan with nonstick cooking spray.
• Place the grated ginger in 2 layers of cheesecloth, or in 2 layers of paper towels. Squeeze to extract the juice, and set both the ginger and juice aside.
• In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and juiced grated ginger.
• In a separate bowl, whisk the egg with the brown sugar, applesauce, canola oil and vanilla until well combined. Stir the wet ingredients into the dry ingredients until thoroughly incorporated. Scrape the batter into the prepared cake pan, leveling the top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with a few crumbs clinging to it, 40 to 45 minutes. Remove from the oven. When cool enough to handle, invert the cake onto a wire cooling rack.
• For the glaze, stir together the powdered sugar with the reserved ginger juice. If the glaze is too thick, just add a little water to form a pourable but still thick consistency.
• When the cake is completely cooled, about 1 hour, pour the glaze onto the center and use an offset spatula to help the glaze run down the sides. Sprinkle the edges with the chopped walnuts to garnish.

GREAT-GRANDMA'S GINGER CAKE

Steps:

• In a small bowl, cream shortening and sugar until light and fluffy. Add molasses and egg; mix well. Combine the flour, baking soda, ginger, cinnamon, salt and cloves. Add to the creamed mixture alternately with water, beating well after each addition., Pour into a greased 9-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Garnish with whipped topping.

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.

SUPER MOIST GINGER CAKE

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.

GINGER SPICE CAKE

Steps:

• Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, beat butter, maple syrup and brown sugar until blended. Add eggs, one at a time, beating well after each addition. In another bowl, whisk flour, ginger, cinnamon, baking powder, allspice, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled)., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack; remove paper. Cool completely. If desired, serve with whipped cream and additional maple syrup.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

GUINNESS GINGER CAKE

Steps:

• Preheat oven to 350°F.
• Butter and 9 x 5 loaf pan and line the bottom with parchment and grease the parchment.
• In a large saucepan, over high heat, combine the stout and molasses and bring to a boil.
• Turn off the heat and slowly add the baking soda.
• Allow to sit until the foam dissipates.
• Meanwhile, in a bowl, whisk together the eggs and both sugars.
• Whisk in the oil.
• In a separate bowl, whisk together the flour, ground ginger, baking powder, cinnamon, cloves, and nutmeg.
• Combine the stout mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.
• Add the candied ginger and stir to combine.
• Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed.
• NOTE: Do not open the oven until the gingerbread is almost done, or the center may fall slightly.
• Transfer to a wire rack to cool.

HOLIDAY GINGER SNAP CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
• Bake in the preheated oven until set, about 7 minutes. Cool completely.

BROWN SUGAR-GINGER CREAM CAKE

Steps:

• Butter and flour a loaf pan or an 8-inch springform pan. If using a loaf pan, line the bottom and ends with parchment paper. Preheat the oven to 350°F.
• Combine the flours, baking powder, and salt in a large bowl and whisk them together. Make a well in the middle.
• Using the whisk attachment of an electric mixer, beat the eggs until foamy, then add the cream, sugar, and flavorings. Beat until you have what looks like soft whipped cream. (If using maple sugar, the cream may not thicken, but the cake will still work.) Pour the mixture into the center of the flour mixture and whisk together just until well combined and free of lumps. Scrape the batter into the pan and even it out.
• Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool for 15 minutes, then remove the rim or turn the cake out of the pan and remove the paper. Cool before slicing.

GRANNY'S GINGERBREAD CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg until well blended. In another bowl, whisk together the flour, baking soda, ginger, cinnamon and salt; add to creamed mixture alternately with water., Transfer to a greased 9-in. square baking pan. Bake at 325° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack., For caramel sauce, in a small saucepan, combine brown sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Serve with warm cake. Top with whipped cream if desired.

SULTANA, TEA AND GINGER CAKE

Steps:

• Preheat oven to 180°C
• Grease or line a 9 x 9 cake tin.
• Put the sultanas in a small saucepan with the tea. Cover with water, bring to a boil then simmer for 10 minutes.
• Drain, then beat in the 250g butter.
• Beat the sugar and eggs until well combined then add the sultana mixture.
• Fold in the flour and crystalized ginger then spoon into the tin and bake for approximately 1 hour or until an inserted skewer comes out clean.
• Make the icing by putting the icing sugar, vanilla, ground ginger and butter in a bowl.
• Mix then slowly pour in enough boiling water to be able to mix the icing to a drizzling consistency.
• Drizzle over the cake.