RECIPE: Made this yesterday, check it out! REC: Fresh Ginger Cake

RECIPE:
S

steve2-in-la

Well-known member
This cake was simply fantastic. Turned out exactly as I suspected. Dark, mildly-sweet, moist and delicious. Couldn't have been easier although I'd be interested in the chemistry of putting the baking soda and sugars in boiling water.

I'll definitely make it again and top with just a splat of whipped cream.

Fresh Ginger Cake

From CHOW recipes, by Maxie's Supper Club.

This ginger cake can be thrown together in a few minutes, yet it is so moist and delicious that people will think you’ve been slaving in the kitchen all day. 8–10 servings

2 cups ALL-PURPOSE FLOUR

¾ tsp GROUND CINNAMON

½ tsp GROUND CLOVES

½ tsp GROUND BLACK PEPPER

¾ cup MILD MOLASSES

¾ cup GRANULATED SUGAR

¾ cup VEGETABLE OIL

¾ cup WATER

1 ½ tsp BAKING SODA

3 oz FRESH GINGER, peeled, grated, and finely chopped (from a 4” piece)

2 LARGE EGGS, room temperature

Heat the oven to 350°F. Butter and flour a 9-inch round cake pan or 8" square; set aside.

Whisk together flour, cinnamon, cloves, and pepper to break up lumps and aerate the mixture; set aside.

In a large mixing bowl, whisk together molasses, sugar, and oil.

Bring the water to a boil in a small saucepan, stir in the baking soda, and then mix in the molasses mixture. Remove from heat and add the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined.

Scrape into the prepared pan with a rubber spatula, and bake until a toothpick inserted comes out clean, 45 to 50 minutes.

Cool the cake on a rack for at least 30 minutes before removing from the pan.

 
Steve@inLA - Thank you for posting the Fresh Ginger Cake Recipe, sounds wonderful. I luv..>

anything ginger.

 
Check out Yama's Gingerbread recipe above, Delicious.

I frosted this with cream cheese frosting. Yum!

* Exported from MasterCook *

Gingerbread

Recipe By :Yama D
Serving Size : 9 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient -- Preparation Method

2 1/3 cups all-purpose flour
-- (do not use self rising flour)
1/3 cup sugar
1/2 cup shortening
1 cup molasses
-- (if you use Grandma's, use the green label)
3/4 cup hot water
1 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
3/4 tsp salt
1 egg

Heat oven to 325*F. Grease and flour
9x9x2 square baking pan.

Beat all ingredients on low speed, scraping
bowl constantly, 30 seconds. Beat on medium
speed, scraping bowl occasionally, for three
minutes. Pour into pan.

Bake until wooden toothpick inserted in center
comes out clean, about 50 minutes.

- - - - - - - - - - - - - - - - - - -http://www.finerkitchens.com/swap/forum1/58532_Yama_D_I_made_your_gingerbread_recipeREC_Gingerbread

 
Gay, here's a great savory recipe with ginger: Carrot Soup with Spinach Chiffonade

CARROT SOUP WITH SPINACH CHIFFONADE

*Note: I increased the amounts of ground ginger and fresh ginger, plus I added some ground cardamom and curry powder.

INGREDIENTS:

4 cups (or more) canned low-salt chicken broth (I used 4 cups)
1 pound carrots, peeled, sliced
1 8-ounce russet potato, peeled, cut into cubes
1 medium onion, chopped
1 teaspoon ground ginger (I used about 1 1/2 tsp)

2 teaspoons fresh lemon juice
1 teaspoon minced peeled fresh ginger (I used about 1 1/2 tsp)
2 cups packed thinly sliced spinach leaves (I used flat leaf spinach, whole leaves)
1/2 cup plain nonfat yogurt (I used more)

DIRECTIONS:

Combine 4 cups broth, carrots, potato, onion and ground ginger in large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are very tender, about 25 minutes. (I simmered vegetables about 15 minutes).

Using slotted spoon, transfer vegetables to processor. Puree until smooth. With machine running, gradually add soup broth to processor. Return soup to same saucepan, thinning with more broth if necessary. Add lemon juice and fresh ginger; simmer 3 minutes. Add spinach and simmer until wilted, about 2 minutes. Season soup with salt and pepper. Ladle into bowls. Swirl 1 heaping spoonful of yogurt into each bowl. (I used about 1 1/2 heaping tablespoons per bowl).

Serves 4.

Bon Appétit
June 1995

 
Another great savory recipe - uses raw ginger: Carrot Rapee

CARROT RAPEE

INGREDIENTS:

1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)

DIRECTIONS:

1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).

2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.

3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.

Serves 6

From "Great Good Food" by Julee Rosso
posted by Debbie in GA - Gail's Recipe Swap

 
Just a guess....

but it appears to be done that way to insure that the baking soda is completely dissolved. It is found in many older recipes, so maybe the baking soda would lump up and not incorporate into a batter unless it was treated with boiling water.
If I get a minute later (and can remember what I was looking for) I will see if Shirley Corriher has any wisdom on the topic.

 
I agree with the distribution idea...also, perhaps the hot water

kicks off the rising agent process sooner, so the cake rises and sets quickly?

Although it's baking powder that is activated by heat. Is baking soda also activated by heat...or just acids?

 
If the baking powder is "double acting"....

then it is working with both heat and acid.
Baking soda is activated by acids, plain baking powder by heat.

 
You must log in or register to reply here.
Back
Top