THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER
Perfectly moist and delicious, every time!
Provided by Amanda Rettke
Categories Dessert
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 12
Number Of Ingredients 11
Steps:
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.
- In another bowl, combine the buttermilk, oil, eggs, and vanilla.
- With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into two 8-inch round prepared pans and bake for 30 to 40 minutes at 350°F, until a cake tester or toothpick comes out mostly clean (not wet).
- Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.
BEST EVER EASY GINGER CAKE RECIPE - FOOD.COM
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.
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 20 serving(s)
Number Of Ingredients 13
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.
- Dont 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.
Nutrition Facts : Calories 264.1, FatContent 6.9, SaturatedFatContent 4.1, CholesterolContent 35, SodiumContent 142.2, CarbohydrateContent 50.1, FiberContent 0.6, SugarContent 25.8, ProteinContent 2.3
More about "best ginger cake recipes"
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
THE 50 BEST CAKE RECIPES IN THE WORLD - I AM BAKER
From iambaker.net
Reviews 4.9
Total Time 55 minutes
Category Dessert
Cuisine American
- Cool in the pans for about 10 minutes, then turn them out onto a cooling rack and cool completely.
BEST EVER EASY GINGER CAKE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 264.1 per serving
- Spread icing over the top of the cake and (optional) decorate with pieces of crystallised ginger.
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
GINGER CAKE RECIPE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 90 minutes
Cuisine European
Calories 321 calories per serving
Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.
In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.
Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.
Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.
Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.
Cook's tip: if you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.
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