DOUBLE-GINGER CAKE
A really nice quick cake. Another Cooking Light recipe. Look for crystallized ginger on the spice aisle at your supermarket.
Provided by aronsinvest
Categories Dessert
Time 40m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
- Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.
Nutrition Facts : Calories 194, Fat 3.8, SaturatedFat 0.6, Cholesterol 0.4, Sodium 107.6, Carbohydrate 37.9, Fiber 1.4, Sugar 18.9, Protein 3.1
DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Ginger Dessert Bake Valentine's Day Sour Cream Butter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 to 14 servings
Number Of Ingredients 20
Steps:
- For cake:
- Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
- Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
- Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
- For ginger-infused strawberries:
- Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
- Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
- Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
DOUBLE-GINGER COOKIES
Delicious baked cookies made using Gold Medal® all-purpose flour sprinkled with crystallized ginger - perfect dessert for a crowd.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 60
Number Of Ingredients 13
Steps:
- Beat 3/4 cup sugar, the butter, egg and molasses in medium bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, cinnamon, ground ginger, cloves and salt. Cover and refrigerate at least 2 hours until firm.
- Heat oven to 350°. Lightly spray cookie sheet with cooking spray. Shape dough into 3/4-inch balls; roll in 1/4 cup sugar. Place about 2 inches apart on cookie sheet. Make indentation in center of each ball, using finger. Fill each indentation with slightly less than 1/4 teaspoon of the marmalade. Sprinkle with crystallized ginger.
- Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 45, Carbohydrate 8 g, Cholesterol 5 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 35 mg
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
DOUBLE GINGER GINGERBREAD
Crystallized ginger and grated orange peel elevate this beyond the regular gingerbread. The Grand Marnier Cream adds the perfect final touch. From an April 1986 issue of Bon Appetit .The recipe was featured in "A New Look at Coffee Cakes".
Provided by Leslie in Texas
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For Gingerbread:.
- Position rack in center of oven and preheat to 350 degrees.
- Grease 8-inch square baking pan;dust with flour.
- Sift first 8 ingredients into bowl.
- Using electric mixer, cream butter in another bowl.
- Add brown sugar and beat until light and fluffy;beat in egg,then molasses.
- Mix in buttermilk alternately with dry ingredients.
- Fold in crystallized ginger and orange peel;spoon batter into prepared pan.
- Bake until springy to touch, 45 to 50 minutes.
- Cool cake in pan on rack.
- Serve with cream.
- For Grand Marnier Cream:.
- Beat cream,Grand Marnier and vanilla until beginning to thicken.
- Add sugar and sour cream and beat until soft peaks form.
- Serve immediately.
Nutrition Facts : Calories 366.4, Fat 15.2, SaturatedFat 9.2, Cholesterol 71.8, Sodium 250.5, Carbohydrate 52.7, Fiber 1.2, Sugar 25.1, Protein 5.4
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DOUBLE-GINGER SOUR CREAM BUNDT CAKE WITH GINGER …
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- Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
- Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
- Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
- Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD Can be made 2 days ahead. Cover and chill.
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