ChatterBank6 mins ago
Ginger cake
Hi, my husband wants me to make him a ginger cake but I have never seen an actual recipe for one, I make a georgeous gingerbread with chopped stem ginger in it but it is a very sticky cake, I don't want a sponge pudding type cake or parkin, do you think a plain sponge cake with added ground ginger will work, any ideas will be appreciated thanks. Kath
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Here's our time tested recipe for Sour Cream Ginger Cake
We live in the U.S., so pardon the measurement and oven settings:
Cook Time: 30 minutes
Ingredients:
2 sticks butter, (8 ounces)
1 cup brown sugar
1/2 cup blackstrap molasses
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans
powdered sugar
Preparation:
Cream butter and brown sugar together. Beat in molasses and egg yolks; add sour cream and beat until light. In another bowl, combine flour, baking powder, baking soda, ginger, salt, and cinnamon. Stir gradually into the sugar-butter mixture.
Beat egg whites until stiff; fold into batter. Fold in nuts and pour into a greased 9x9x2-inch baking dish. Bake at 350 degrees (F) for 25 to 30 minutes. Sprinkle powdered sugar over cooled cake.
We live in the U.S., so pardon the measurement and oven settings:
Cook Time: 30 minutes
Ingredients:
2 sticks butter, (8 ounces)
1 cup brown sugar
1/2 cup blackstrap molasses
2 eggs, separated
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped pecans
powdered sugar
Preparation:
Cream butter and brown sugar together. Beat in molasses and egg yolks; add sour cream and beat until light. In another bowl, combine flour, baking powder, baking soda, ginger, salt, and cinnamon. Stir gradually into the sugar-butter mixture.
Beat egg whites until stiff; fold into batter. Fold in nuts and pour into a greased 9x9x2-inch baking dish. Bake at 350 degrees (F) for 25 to 30 minutes. Sprinkle powdered sugar over cooled cake.
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