Prep 20 mins
Cook 35 mins
This recipe is a makeover of a British recipe. It is served in one of the Historic Trust Houses with a bit of tea. The recipe yields a very light intense ginger taste. It does not taste like traditional gingerbread. I prefer it to the dark heavy taste of the regular. Tercile and Golden Syrup was used in place of the molasses and dark Corn syrup. If you have access to a Golden syrup such as Kings Molasses, it can be used in place of both the molasses and the corn syrup. Finally... From Martin James via Flo Baker. http://www.hub-uk.com/family14/family0698.htm
- 1 1⁄2 cups sifted cake flour
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 large egg, room temperature
- 3⁄4 cup light molasses or 3⁄4 cup treacle
- 1⁄4 cup dark corn syrup or 1⁄4 cup golden syrup
- 1⁄2 cup water
- 4 ounces unsalted butter, room temperature
- 1⁄2 cup light brown sugar, packed
- 2 teaspoons lemon zest, about 1 lemon
- 2 teaspoons grated fresh ginger
- 1⁄4 cup un-sifted powdered sugar
- Position rack in lower third of oven and preheat to 350°F
- Generously grease a ring mold pan and dust generously with flour.
- Sift the flour, baking soda and salt and set aside.
- Whisk the egg just enough to combine the yolk and white [think egg beaters dear].
- Pour the Molasses, Corn syrup ans water into a cup and stir to combine.
- Place butter in bowl of mixer and with paddle attachment cream on medium until it clings and looks satiny.
- Add the sugar and scrape the bowl. Contine to cream at med speed for 2 to 3 minutes or until light and fluffy. Keep mixer at med add the egg a tbsp at a time. Stop the mixer and scrape the bowl at least once.
- After a couple minutes the mix should be light and fluffy and increased in volume remove the beater. Scrape batter off beater Stir in lemon zest and the ginger.
- Using a rubber spatula stir a quarter of the flour mix inches.
- Add 1/3 molasses mix. Stir to blend. Repeat. Alternate the dry and liquid and end with the flour. Scrape bowl often. You want a smooth mix before the new addition.
- Pour into mold. Spread slightly higher toward edges. Bake 35 to 37 minutes or until sides begin to pull away and surface springs back when touched. Yes the tootpick should come out clean.
- Place the cake on a rack to cool for 5 to 10 minutes.
- With mitts, tilt and rotate the mold and gently tap it on the counter to see if the cake is releasing from the sides of the mold. If not, run a small metal spatula or the blade of a table knife around the outer edge to loosen the cake from the mold.
- Invert the cake onto a rack covered with parchment. Remove mold. Cool completely. Decorate cake in pattern with powered sugar in a sieve.
- transfer to serving platter.
- The original poster recommended cream cheese frosting. I do not. For the traditional manner sprinkle with confectioners sugar in a pleasing pattern or serve plain. The cream cheese frosting makes it too rich. This is not intended to be a rich overpowering cake.
- To Veganize and it works well with this recipe: use egg sub such as EnerG in place of the egg and use a Vegan butter sub in place of the butter. To low fat use egg sub and use Take Control Light Spread in place of the butter. [I am not certain that is Vegan without checking the package but it is low fat.]. The cake is very forgiving.
- DO watch your time.
Wonderfully moist and gingery cake!
This cake has a lovely intense flavour, probably because it uses fresh ginger rather than powdered. It smells absolutley gorgeous too! I halved the amount of sweet ingredients used, to try to reduce the calories, and also found that after half an hour in the oven, the skewer came out very battery, so kept it in the oven, testing it every ten minutes. I found it needed about an hour and a bit.