Triple Ginger Skillet Cake Recipes

TRIPLE THE GINGER COOKIES

Steps:

• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg and molasses. Combine the flour, ground ginger, baking soda, and salt; stir into the molasses mixture using a wooden spoon. Mix in the fresh and crystallized gingers. Cover, and refrigerate dough for at least 2 hours, or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls, and place about 2 inches apart onto ungreased cookie sheet.
• Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks.

TRIPLE GINGER SKILLET CAKE

Steps:

• Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
• In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
• Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
• Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
• Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.

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.

TRIPLE-GINGER MUFFINS

Steps:

• Heat the oven to 375 degrees and line a standard muffin tin with paper liners.
• In a large mixing bowl, combine the sugar, butter, eggs, milk, molasses and grated ginger, and whisk until smooth.
• In a medium bowl, whisk together the flour, baking powder, ground ginger and salt. Add the dry ingredients to the wet ingredients and mix until just combined. (Be careful not to overmix! The batter will be slightly lumpy.) Stir in 3/4 cup crystallized ginger, reserving the remaining 3 tablespoons for the topping.
• Using an ice cream scoop or a large spoon, divide the batter between the 12 muffin cups. Sprinkle the reserved crystallized ginger onto the tops of the muffins, and bake for 20 to 25 minutes, or until a toothpick comes out clean and the muffins spring back when lightly pressed. Cool for 10 minutes in the pan, then carefully transfer muffins to a cooling rack and cool completely.

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

TRIPLE-GINGER POUND CAKE

Steps:

• Preheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Sift flour, ground ginger, baking powder and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until fluffy. Add eggs and yolks 1 at a time, beating well after each addition. Beat in vanilla. Mix dry ingredients and milk alternately into batter. Fold in crystallized ginger and grated ginger. Divide batter between prepared loaf pans.
• Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes in pans 10 minutes. Cut around pan sides to loosen cakes. Turn cakes out onto racks; cool completely. (Can be prepared up to 1 month ahead. Double-wrap cakes with plastic; freeze.)