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ISO: ISO your favorite Gingerbread or cake or Festive Cake Thanks in advance
- Thread starter ann
- Start date
In Search Of:
Victorian Orange Cake with Chocolate Glaze (Just baked the cake this morning.)
Victorian Orange Cake with Chocolate Glaze ($10)
HOLIDAY 2001
BY LUCY WAVERMAN
This heavy, moist, English-style cake is at its best after resting for 24 hours. I prefer it to a Christmas cake because it tastes so good! Springform pans come in odd sizes-anything from 9 to 10-inches (23 cm to 25-cm) will work.
Grated rind of 2 oranges
1 cup (250 mL) dried cranberries
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
2 eggs
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1 cup (250 mL) plain yogurt
Orange Syrup
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) brandy
Chocolate Glaze
6 ounces (175 g) bitter
or semi-sweet chocolate
1/2 cup (125 mL) unsalted butter
1 tbsp (15 mL) corn syrup
1. Preheat the oven to 325°F (160°C). Cut a round of parchment paper to fit the base of a well-greased and sugared 91/2-inch (23-cm) springform pan.
2. Process orange rind, cranberries and 2 tbsp (25 mL) sugar in a food processor until chopped. Reserve
3. In a large bowl or electric mixer, cream the remaining sugar and butter until light and fluffy, about 2 minutes. Add eggs one at a time, beating well.
4. In a separate bowl, sift together the flour, salt and baking soda. Beat one third of flour into creamed mixture, half of yogurt, one third more flour, remaining yogurt and finish with remaining flour. Mix in the orange rind-cranberry mixture.
5. Spoon batter into springform pan. Bake for 1 hour or until a skewer inserted comes out clean.
6. Remove the sides from the pan and replace the sides again while the cake is still hot. This is to make sure the cake is loosened from the sides so the syrup can drip down.
7. For orange syrup, in a small pan, heat the orange juice, sugar and brandy, stirring until the sugar is dissolved.
8. Using the point of a skewer, make holes over the top of the cake. Pour on the syrup. Let sit for 24 hours before removing the sides of the pan.
9. For glaze place chocolate, butter and corn syrup in heavy pot on lowest heat. Stir occasionally until chocolate and butter are incorporated. Remove from heat, then allow to cool. With a spatula dipped in hot water, spread glaze over top and sides of cake.
10. Decorate with glazed cranberries and candied orange peel, if desired. Store cake at room temperature in a cake tin. The cake will keep for 2 weeks. Unglazed and sprinkled with icing sugar, it will keep for a month.
Makes one 9 1/2-inch (23-cm) cake or two 6 inch cakes
Edit: If making two 6 inch cakes, check them after 40 minutes in the oven.
Victorian Orange Cake with Chocolate Glaze ($10)
HOLIDAY 2001
BY LUCY WAVERMAN
This heavy, moist, English-style cake is at its best after resting for 24 hours. I prefer it to a Christmas cake because it tastes so good! Springform pans come in odd sizes-anything from 9 to 10-inches (23 cm to 25-cm) will work.
Grated rind of 2 oranges
1 cup (250 mL) dried cranberries
1 cup (250 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
2 eggs
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) salt
1 tsp (5 mL) baking soda
1 cup (250 mL) plain yogurt
Orange Syrup
1/2 cup (125 mL) orange juice
1/4 cup (50 mL) granulated sugar
1 tbsp (15 mL) brandy
Chocolate Glaze
6 ounces (175 g) bitter
or semi-sweet chocolate
1/2 cup (125 mL) unsalted butter
1 tbsp (15 mL) corn syrup
1. Preheat the oven to 325°F (160°C). Cut a round of parchment paper to fit the base of a well-greased and sugared 91/2-inch (23-cm) springform pan.
2. Process orange rind, cranberries and 2 tbsp (25 mL) sugar in a food processor until chopped. Reserve
3. In a large bowl or electric mixer, cream the remaining sugar and butter until light and fluffy, about 2 minutes. Add eggs one at a time, beating well.
4. In a separate bowl, sift together the flour, salt and baking soda. Beat one third of flour into creamed mixture, half of yogurt, one third more flour, remaining yogurt and finish with remaining flour. Mix in the orange rind-cranberry mixture.
5. Spoon batter into springform pan. Bake for 1 hour or until a skewer inserted comes out clean.
6. Remove the sides from the pan and replace the sides again while the cake is still hot. This is to make sure the cake is loosened from the sides so the syrup can drip down.
7. For orange syrup, in a small pan, heat the orange juice, sugar and brandy, stirring until the sugar is dissolved.
8. Using the point of a skewer, make holes over the top of the cake. Pour on the syrup. Let sit for 24 hours before removing the sides of the pan.
9. For glaze place chocolate, butter and corn syrup in heavy pot on lowest heat. Stir occasionally until chocolate and butter are incorporated. Remove from heat, then allow to cool. With a spatula dipped in hot water, spread glaze over top and sides of cake.
10. Decorate with glazed cranberries and candied orange peel, if desired. Store cake at room temperature in a cake tin. The cake will keep for 2 weeks. Unglazed and sprinkled with icing sugar, it will keep for a month.
Makes one 9 1/2-inch (23-cm) cake or two 6 inch cakes
Edit: If making two 6 inch cakes, check them after 40 minutes in the oven.
Emily Luchetti's gingerbread recipe
This is my all time favorite> I don't use the apple compote or sabayon.
I add shredded fresh ginger and/or crystalized ginger in the cake.
I frost with a cream cheese icing with crystalized ginger bits and ginger syrup.
I make my own candied (not crystallized) ginge. I peel ginger,slice and cook in simple syrup until tender. Let sit overnight for maixmum flavor. Store in refrigerator. The candied ginger is great in this cake and the syrup is an extra, for frostings and home made ginger ale.
Gingerbread with Apple Compôte and Apple Sabayon
Yield: one 9" x 13" pan
For the gingerbread:
1 cup molasses
1 1/2 cups boiling water
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
2 1/2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
Preheat the oven to 350 degrees. Grease the sides and bottom of a 9" x 13" pan.
Mix molasses, boiling water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, beat the butter and brown sugar until light; mix in the egg. Sift together the ginger, cinnamon, flour, and baking powder. Add salt.
In three additions, alternately add dry ingredients and the molasses mixture to the butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Spread batter into the prepared pan. Bake 30 minutes, or until a skewer inserted in the middle comes out clean. Cool before cutting.
For the apple compôte:
7 medium apples (Fuji, Golden Delicious, Braeburn)
1/2 cup sugar
2 tablespoons (approximately) apple juice
1 tablespoon lemon juice
Pinch kosher salt
Peel, core and slice the apples 3/16-inch thick. Cook the apples with remaining ingredients until apples are soft but still hold their shape. If the liquid evaporates before the apples are cooked, add more apple juice.
For the apple sabayon:
8 large egg yolks
1/2 cup sugar
Pinch kosher salt
3/4 cup sparkling apple cider
1 cup heavy (whipping) cream
Fill a medium bowl two-thirds with ice and water to make an ice bath. Fill a medium pot one-third full of water and bring it to a low boil. In a stainless steel bowl, whisk together the egg yolks, sugar, salt, and sparkling apple juice until smooth. Place the bowl over the pot of water and cook, whisking constantly, until thick, about 2 minutes. Place the bowl in the ice bath. Cool, whisking occasionally until at least room temperature. Remove the bowl and discard the ice bath. Whip the cream until soft peaks form. Fold cream into the apple mixture. Refrigerate until you are ready to serve.
Serve the gingerbread with the apple compôte (warm or room temperature) and the apple sabayon.
This is my all time favorite> I don't use the apple compote or sabayon.
I add shredded fresh ginger and/or crystalized ginger in the cake.
I frost with a cream cheese icing with crystalized ginger bits and ginger syrup.
I make my own candied (not crystallized) ginge. I peel ginger,slice and cook in simple syrup until tender. Let sit overnight for maixmum flavor. Store in refrigerator. The candied ginger is great in this cake and the syrup is an extra, for frostings and home made ginger ale.
Gingerbread with Apple Compôte and Apple Sabayon
Yield: one 9" x 13" pan
For the gingerbread:
1 cup molasses
1 1/2 cups boiling water
1 teaspoon baking soda
8 tablespoons unsalted butter, softened
1 cup firmly packed brown sugar
1 large egg
2 teaspoons ground ginger
1 1/4 teaspoons ground cinnamon
2 1/2 cups all purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
Preheat the oven to 350 degrees. Grease the sides and bottom of a 9" x 13" pan.
Mix molasses, boiling water and baking soda together in a large bowl. Cool to room temperature. With an electric mixer, beat the butter and brown sugar until light; mix in the egg. Sift together the ginger, cinnamon, flour, and baking powder. Add salt.
In three additions, alternately add dry ingredients and the molasses mixture to the butter mixture. Mix thoroughly after each addition to make sure there are no lumps.
Spread batter into the prepared pan. Bake 30 minutes, or until a skewer inserted in the middle comes out clean. Cool before cutting.
For the apple compôte:
7 medium apples (Fuji, Golden Delicious, Braeburn)
1/2 cup sugar
2 tablespoons (approximately) apple juice
1 tablespoon lemon juice
Pinch kosher salt
Peel, core and slice the apples 3/16-inch thick. Cook the apples with remaining ingredients until apples are soft but still hold their shape. If the liquid evaporates before the apples are cooked, add more apple juice.
For the apple sabayon:
8 large egg yolks
1/2 cup sugar
Pinch kosher salt
3/4 cup sparkling apple cider
1 cup heavy (whipping) cream
Fill a medium bowl two-thirds with ice and water to make an ice bath. Fill a medium pot one-third full of water and bring it to a low boil. In a stainless steel bowl, whisk together the egg yolks, sugar, salt, and sparkling apple juice until smooth. Place the bowl over the pot of water and cook, whisking constantly, until thick, about 2 minutes. Place the bowl in the ice bath. Cool, whisking occasionally until at least room temperature. Remove the bowl and discard the ice bath. Whip the cream until soft peaks form. Fold cream into the apple mixture. Refrigerate until you are ready to serve.
Serve the gingerbread with the apple compôte (warm or room temperature) and the apple sabayon.
janet-in-nc
Well-known member
Sylvia, I am going to try your cake. It sounds wonderful. Thanks for posting.
melissa-dallas
Well-known member
Terrific Dark, Spicy Soft Gingerbread
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24804
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24804
lana-in-fl
Well-known member
Laurie Colwin's Damp Gingerbread
Damp Gingerbread
9 tablespoons unsalted butter
12 ounces (1 1/2 cups) Lyle's Golden Syrup (I use 3/4 cup pancake syrup, and 3/4 cup molasses)
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger (I use 2 tbsp)
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 egg, beaten
1 cup milk
Preheat oven to 350 degrees. Butter a 9-inch cake pan ( I use 8" square) and line the bottom with parchment paper. Melt the butter in the syrup in a heavy-bottomed pot (I use microwave). Meanwhile, sift together the dry ingredients. Mix syrup mixture and dry ingredients together well. Add egg, milk, and beat the batter for a couple minutes. Pour the batter into the pan and bake for 50 to 55 minutes. Cool for at least 10 minutes before turning out.
Colwin says "The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs."
This is really a wonderful recipe, but I think I have to make the others posted here for comparison!
Damp Gingerbread
9 tablespoons unsalted butter
12 ounces (1 1/2 cups) Lyle's Golden Syrup (I use 3/4 cup pancake syrup, and 3/4 cup molasses)
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger (I use 2 tbsp)
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 egg, beaten
1 cup milk
Preheat oven to 350 degrees. Butter a 9-inch cake pan ( I use 8" square) and line the bottom with parchment paper. Melt the butter in the syrup in a heavy-bottomed pot (I use microwave). Meanwhile, sift together the dry ingredients. Mix syrup mixture and dry ingredients together well. Add egg, milk, and beat the batter for a couple minutes. Pour the batter into the pan and bake for 50 to 55 minutes. Cool for at least 10 minutes before turning out.
Colwin says "The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs."
This is really a wonderful recipe, but I think I have to make the others posted here for comparison!
this Chocolate Covered Gingerbread cake from EPI is lovely. I have made many for gift giving
in square aluminum pans. I use a bit less ginger as it is quite potent, and I decorate it with just the green and red holly accents---I do not like candied ginger. It is really pretty and keeps well, even frozen, to have on hand for gifts.
http://www.epicurious.com/recipes/food/views/Chocolate-Covered-Gingerbread-Cake-107512
in square aluminum pans. I use a bit less ginger as it is quite potent, and I decorate it with just the green and red holly accents---I do not like candied ginger. It is really pretty and keeps well, even frozen, to have on hand for gifts.
http://www.epicurious.com/recipes/food/views/Chocolate-Covered-Gingerbread-Cake-107512