STICKY STEM GINGERBREAD CAKE
If you can, wrap and keep this tea time treat for a few days before eating - its stickiness will develop as it matures.
Provided by The Hairy Bikers
Categories Cakes and baking
Yield Serves 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).
- Sieve the flour into a large bowl along with the spices and mix lightly to combine.
- Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first - the syrup will then just slide off). Melt everything together over a gentle heat.
- Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).
- Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.
- Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating - the gingerbread's stickiness will develop as it matures.
BLACK STICKY GINGERBREAD
Steps:
- Preheat the oven to 325. Lightly grease a 9 x 9 x 2-inch baking pan and line the bottom with a piece of parchment paper that has been cut to hang over two opposite edges by a couple of inches. This overhang will make removing the cake from the pan clean and simple.
- Combine the butter, water, molasses, honey and brown sugar in a medium non-reactive saucepan and place over low heat. Stir the mixture frequently until the butter is melted, and all of the ingredients are well blended. Remove from the heat, pour into a large bowl and set aside to cool.
- Meanwhile, sift together the flour, baking soda, salt, ginger, cinnamon, allspice and cloves, and set aside. When the molasses mixture feels just warm to the touch, add the eggs, one at a time, beating well after each addition. Add the milk and stir to combine. Fold the dry ingredients into the batter in four additions, using big, long strokes. Don't be concerned if you can't get all the lumps out--settle for most of them! Stir in the grated ginger.
- Pour the batter into the prepared pan and bake in the center of the oven for 1 1/4 to 1 1/2 hours, or until the top of the cake springs back when touched and a cake tester inserted into the center comes out clean. Allow to cool for 15 minutes, then, using the overhang of parchment, lift the cake out of the pan and cool completely on a wire rack before cutting. Well-wrapped in plastic, this gingerbread actually improves with age. If stored at room temperature, it will have a sponge-cakey texture and will keep for about 4 days. Refrigerated, it becomes stickier, denser, and wonderfully chewy and will last at least a week. Allow the cake to return to room temperature before serving. This cake is fabulous warm, and the only adornment it needs is mounds of softly whipped cream.
STICKY GINGERBREAD
This recipe takes no time at all to prepare, and is simply delicious. It's perfect for a well deserved tea/coffee break, but equally good served slightly warm with some good vanilla ice cream. My two young children love this cake-my 3 year old son calls it Mummy's special ginger cake! It keeps very well and freezes well too!
Provided by Noo8820
Categories Dessert
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
- Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don't allow it to get too hot.
- Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
- Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
- NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
Nutrition Facts : Calories 479.5, Fat 13.7, SaturatedFat 8.2, Cholesterol 52.2, Sodium 510.1, Carbohydrate 83.9, Fiber 1.5, Sugar 25.3, Protein 6.9
STICKY STEM GINGER CAKE WITH LEMON ICING
Try this moist and gooey stem ginger cake
Provided by Tom Dolby
Categories Afternoon tea, Buffet, Snack, Supper, Treat
Time 1h
Number Of Ingredients 15
Steps:
- Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
- Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
- Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
- To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.
Nutrition Facts : Calories 285 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.81 milligram of sodium
STICKY GINGER CAKE
This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
- In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
- Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
- Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.
Nutrition Facts : Calories 110, Carbohydrate 21 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg
MARY BERRY'S GINGERBREAD CAKE
Rich, dark moist cake that keeps well. Great with a cuppa, or serve it hot with ice cream or custard for a lush sponge pudding!
Provided by puddingnpie
Time 1h30m
Yield Serves 15
Number Of Ingredients 0
Steps:
- This mix makes enough to fill 2 x standard 7inch Victoria sandwitch tins or 1 x 10inch diameter tin. Grease and base line your tin(s) with baking paper; preheat the oven to 160C/325F/Gas 3.
- Gently heat the margarine, sugar and treacle together in a pan, stirring until smooth. Allow to cool a little.
- In a large mixing bowl, stir together the flour and ground spices. Pour in the treacle mix and stir thoroughly to combine. Mince the stem ginger finely and stir with the eggs into the mix.
- Warm the milk gently in a saucepan, stirring gently to avoid it burning at the base of the pan. Add the bicarb of soda and let it foam a little. Stir into the gingerbread mixture until well blended.
- Pour into the prepared tin(s).
- Baking time: for 2x 7 inch cakes is 25-30mins (bake both together). For 1x 10inch cake bake for approx 1 hour or until a skewer inserted into the centre of the cake comes out clean.
- This cake keeps really well in an airtight tin, and actually improves over the first 2-3 days. Enjoy!
More about "sticky stem gingerbread cake recipes"
LYLE'S OH-SO STICKY GINGERBREAD RECIPE | LYLE GOLDEN …
From lylesgoldensyrup.com
Servings 8
STICKY GINGERBREAD CAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 1 hr 10 minsCategory BakingCalories 410 per serving
STICKY GINGERBREAD - BAKING HEAVEN
From foodheavenmag.com
STICKY GINGER CAKE WITH TANGY LEMON ICING - ONCE UPON A FOOD …
From onceuponafoodblog.com
STICKY GINGERBREAD CAKE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
STICKY STEM GINGERBREAD CAKE RECIPE | RECIPE | GINGERBREAD CAKE …
From pinterest.com
STICKY GINGERBREAD - THERESCIPES.INFO
From therecipes.info
STICKY GINGER CAKE WITH CLOTTED CREAM AND CRYSTALLISED ... - AMY …
From amytreasure.com
STICKY STEM GINGER AND PRUNE CAKE - THE ENGLISH KITCHEN
From theenglishkitchen.co
EASY GINGERBREAD TRAYBAKE CAKE - EASY PEASY FOODIE
From easypeasyfoodie.com
GEMMA'S STICKY GINGERBREAD - BIGGER BOLDER BAKING
From biggerbolderbaking.com
NO-FUSS STICKY GINGERBREAD CAKE - PHIL'S HOME KITCHEN
From philshomekitchen.org
STICKY GINGERBREAD CAKE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STICKY GINGERBREAD - A CUP OF TEA AND CAKE
From acupofteaandcake.com
GINGERBREAD CAKE (TRAYBAKE) - VEGAN - JO'S KITCHEN LARDER
From joskitchenlarder.com
STICKY GINGERBREAD CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
AUTHENTIC JAMAICAN GINGER CAKE - ISLAND GIRL CHIC
From islandgirlchic.com
STICKY AND SPICY GINGERBREAD - MY DEAR KITCHEN IN HELSINKI
From mydearkitcheninhelsinki.com
STICKY GINGER CAKE RECIPE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
STICKY GINGERBREAD BUNDT CAKE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
OLD FASHIONED STICKY GINGERBREAD CAKE - BAKING HEAVEN
From foodheavenmag.com
STICKY STEM GINGER PUDDING RECIPE - GINGERBREAD CAKE RECIPE ...
From outdoors-themed-party.blogspot.com
STICKY GINGER SPICE CAKE - TRADITIONAL HOME BAKING
From traditionalhomebaking.com
STICKY APPLE AND GINGER CAKE - SCRUMMY LANE
From scrummylane.com
STICKY GINGER CAKE RECIPE | MYRECIPES
From myrecipes.com
STICKY PRUNE AND GINGER TEABREAD RECIPE - EASY RECIPES
From recipegoulash.com
STICKY GINGERBREAD CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love