GOLDEN GINGER RECIPES

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GOLDEN GINGER CAKE RECIPE - NYT COOKING



Golden Ginger Cake Recipe - NYT Cooking image

Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It’s best served just warmed, with a generous helping of whipped cream or vanilla ice cream.

Provided by Alison Roman

Total Time 1 hours

Yield 8 to 10 servings 

Number Of Ingredients 16

Nonstick cooking spray 
Demerara sugar
2 3/4 cups/350 grams all-purpose flour 
1 tablespoon turmeric 
1 1/2 teaspoons kosher salt 
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 cup/170 grams unsalted butter (1 1/2 sticks), at room temperature 
1 cup/220 grams light brown sugar
1/4 cup/60 milliliters molasses 
3 tablespoons finely grated fresh ginger 
2 large eggs
1/2 cup/120 milliliters buttermilk 
1/4 cup/60 milliliters vegetable or coconut oil, melted 
Whipped cream or ice cream, for serving

Steps:

  • Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
  • In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
  • Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
  • Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
  • Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
  • Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it’s evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes. 
  • Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.  

GOLDEN GINGER-LEMON VODKA PUNCH RECIPE | REAL SIMPLE



Golden Ginger-Lemon Vodka Punch Recipe | Real Simple image

A great punch accomplishes several things: it’s delicious, it finds the balance between strong and weak, and of course, it’s pretty. This gorgeously yellow number (on the left above) fits the bill, thanks to a clever ginger-turmeric syrup that lends its spicy and earthy flavors to vodka, and of course, it looks festive enough to be the centerpiece of the bar. Another subtle win of this recipe is that it calls for the entire bottle of vodka. So often punch recipes call for just a cup or two, leaving you with a bottle to sit and gather dust above the fridge. Cheers!

Provided by Karen Rankin

Total Time 2 hours 45 minutes

Yield 16 cups

Number Of Ingredients 8

2 cups granulated sugar
2 cups water
1 (2-in.) piece fresh ginger, unpeeled and thinly sliced (? cup)
1 tablespoon ground turmeric
1 (1liter) bottle vodka
3 cups fresh lemon juice (from about 16 lemons)
½ cup honey
1 (1liter) bottle club soda, chilled

Steps:

  • Stir together sugar, water, and ginger in a medium saucepan. Bring to a boil over high; boil, stirring occasionally, until sugar dissolves, about 1 minute. Remove from heat; stir in turmeric. Let cool completely, about 30 minutes. Pour mixture through a fine mesh strainer lined with cheesecloth into a bowl; discard solids.
  • Stir together ginger-turmeric syrup, vodka, lemon juice, and honey in a large pitcher or punch bowl until combined. Chill at least 2 hours or up to 24 hours.
  • To serve, gently stir in chilled club soda; pour into glasses filled with ice.

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