Triple Ginger Gingerbread Cake
Ginger Gingerbread Cake


Triple Ginger Gingerbread Cake

Soft and moist, this is more like a spice cake with a predominant
ginger emphasis. Ginger is a most versatile root. It is available
pickled, powdered or ground, and raw, with each form offering a
distinctly different flavoring from the others. This recipe uses all
three types of ginger, resulting in a playful dance of flavors. Serve
it with a dollop of sour or whipped cream for dessert, or warm and
toasty for breakfast.

2 cups all purpose flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/3 cup butter
3/4 cup sugar
1 egg, beaten
1/2 cup molasses
3/4 cup buttermilk
2 teaspoons pickled ginger, finely chopped
1 teaspoon raw fresh ginger, grated
powdered sugar

Preheat oven to 350 degrees F. Lightly grease and flour an 8-inch
square baking pan, or the equivalent.
Sift together the flour, baking soda, baking powder, ground ginger,
cinnamon, cloves and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light
and fluffy. Blend in the egg and molasses. Beat in the flour and
buttermilk, alternating a small amount at a time until well blended.
Fold in the pickled and fresh ginger. Bake for 40 to 45 minutes, until
a toothpick inserted in the center comes out clean.
Let the cake sit in the pan, on a rack, for 5 minutes. Then remove the
cake from the pan and set it on a rack to cool completely. Before
serving, dust the cake with powdered sugar sprinkled through a sieve or
doily.

Source: http://www.globalgourmet.com/food/recipes/gingcake.html






Ginger Gingerbread Cake

Interesting Notes
This lovely recipe is from the Great Scandinavian Baking Book by
Beatrice Ojakangas.

1 cup Guinness extra stout or other dark beer
1 cup milk flavored molasses
1 1/2 teaspoons baking soda
2 cups all-purpose flour
2 tablespoons ground ginger
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg
1/8 teaspoon ground cardamom
3 large eggs
1/2 cup suagr
1/2 cup (packed) dark brown sugar
3/4 cup vegetable oil
1 tablespoon minced fresh ginger

Cream Cheese Frosting :
16 ounces cream cheese at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 teaspoon finely grated orange peel
2 cups powdered sugar

For top of cake :
2 tablespoons finely chopped candied ginger

serves 10

Preheat oven to 350 degrees. Butter and flour three 8-inch pans. Bring
beer and molasses to boil in a heavy medium-size non-reactive saucepan
over high heat. Remove from heat and add baking soda. Let it stand
about 1 hour until cool.
Whisk flour and next 6 ingredients in a large bowl until blended. Whisk
eggs and both sugars in another bowl until blended. Whisk in oil, then
stout mixture. Gradually whisk liquid mixture into dry mixture. Stir in
fresh ginger.
Divide mixture evenly between the 3 cake pans and level tops. Bake
until tester inserted into center of cakes comes out clean, about 25
minutes. Cool cakes in pans for 14 minutes, then invert onto cooling
racks and allow to cool completely. (Cakes can be made 1 day ahead of
serving, wrapped securely. Or wrap tightly in plastic wrap, then put
into plastic zip-top bags and cool until ready to use.)

For frosting:

Use electric mixer to beat cream cheese, butter, and orange peel in a
large bowl until fluffy. Gradually beat in powdered sugar. Chill 30
minutes before frosting cake. Decorate with candied ginger arranged in
a circle at top edge of cake.
Source: http://www.thespicehouse.com/recipe/recipe_227.php


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