Little Ginger Cakes Recipes

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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.

TRIPLE-GINGER LAYER CAKE



Triple-Ginger Layer Cake image

Yield Makes 8 to 10 servings

Number Of Ingredients 19

Nonstick vegetable oil spray
3 cups cake flour, sifted
1 cup finely chopped crystallized ginger
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2 large eggs
1 cup plus 2 tablespoons buttermilk
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
2/3 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
1/2 cup minced crystallized ginger

Steps:

  • Preheat oven to 350°F. Spray two 8-inch round cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment. Mix flour, crystallized ginger, ground ginger, cinnamon, baking soda and salt in medium bowl. Using electric mixer, beat butter and sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating until well blended after each addition. Mix in dry ingredients alternately with buttermilk in 3 additions each, scraping down sides of bowl. Beat just until batter is smooth. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
  • Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add brown sugar, powdered sugar, cinnamon, ground ginger and vanilla; beat until well blended. Mix in 1/4 cup crystallized ginger.
  • Place 1 cake layer on platter. Spread 1 cup frosting over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining 1/4 cup crystallized ginger decoratively atop cake. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand 2 hours at room temperature before serving.)

GINGERBREAD CAKE WITH LEMON GLAZE



Gingerbread Cake with Lemon Glaze image

If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 45m

Yield 9

Number Of Ingredients 14

1 ⅔ cups all-purpose flour
2 teaspoons ground ginger
1 ¼ teaspoons baking soda
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon Chinese five-spice powder
½ cup white sugar
½ cup dark molasses
½ cup vegetable oil
1 egg, beaten
½ cup boiling water
1 cup powdered sugar
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease and lightly flour a 9-inch square baking pan.
  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.
  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g

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

LEMON-GINGER POUND CAKE



Lemon-Ginger Pound Cake image

Categories     Cake     Food Processor     Mixer     Citrus     Ginger     Dessert     Bake     Lemon     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 18

For cake
3 tablespoons finely chopped peeled fresh ginger
3/4 cup plus 2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup whole milk
1/2 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons finely grated fresh lemon zest
2 large eggs
2 tablespoons fresh lemon juice
For glaze
1/2 cup confectioners sugar
1 1/2 tablespoons fresh lemon juice
Special Equipment
a 4- to 5-cup nonstick bundt, kugelhopf, or loaf pan

Steps:

  • Make cake:
  • Preheat oven to 325°F. Generously butter pan, then flour it, knocking out excess. Chill 10 minutes.
  • Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
  • Whisk together flour, baking powder, ground ginger, and salt.
  • Stir together milk and vanilla in a small bowl.
  • Beat together butter, remaining 1/2 cup plus 2 tablespoons sugar, and zest in a large bowl with an electric mixer until fluffy. Add eggs 1 at a time, beating well after each addition.
  • Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated. Mix in ginger sugar until just combined, then lemon juice.
  • Spoon batter into pan, smoothing top, and bake in middle of oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan). Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
  • Make glaze:
  • Gradually add confectioners sugar to 1 tablespoon lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick. Drizzle decoratively over top of cake.

LITTLE GINGER CAKES



Little Ginger Cakes image

If you are ginger fan like me - you'll love these little cakes with chunks of ginger in them. Ice with lemon icing if you wish.

Provided by Marli

Categories     Dessert

Time 35m

Yield 12 little cakes

Number Of Ingredients 10

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 cup sugar
2 eggs
1/2 cup golden syrup or 1/2 cup honey
125 g butter, melted
3/4 cup boiling water
2 tablespoons crystallized ginger or 2 tablespoons candied ginger, minced

Steps:

  • Sift flour, baking powder, ginger, and cinnamon together into a bowl.
  • Stir in sugar.
  • Beat eggs.
  • golden syrup and butter together in a seperate bowl.
  • Blend into dry ingredients.
  • Stir through water and ginger.
  • Spoon mixture in to greased and paper lined cupcake tins or muffin cups.
  • Bake in a moderate oven for 20- 25 minutes or until cakes are golden and a skewer comes out clean and dry.
  • Allow to cool in tins for 5 minutes, turn onto wire rack to cool further.
  • Spead cakes with lemon icing if desired when completely cooled.

Nutrition Facts : Calories 268.2, Fat 9.5, SaturatedFat 5.6, Cholesterol 57.5, Sodium 141.4, Carbohydrate 43.9, Fiber 0.6, Sugar 20.6, Protein 3.3

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