1、Ginger-Applesauce Cake

Prep Time 15min. Total Time 1hr. 50min. Servings 16 servings
Have you ever had a dessert with creamy, fluffy cream cheese icing that you didn’t like? We didn’t think so. This spice cake is no exception. It’s all about the frosting.

Ginger-Applesauce Cake recipe

Ingredients

Method

  • Beat 1/2 cup butter, cake mix, eggs and applesauce in large bowl with mixer until blended. Stir in 1/2 cup chopped ginger.Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 45 to 50 min. or until toothpick inserted in center comes out clean.Cool completely.
  • Beat cream cheese and remaining butter in separate large bowl with mixer until blended.Add vanilla and ground ginger; mix well.Gradually beat in powdered sugar; spread onto cake.Garnish with remaining chopped ginger.

  • https://www.truecookbook.com/recipe/ginger-applesauce-cake-50987/

    2、Lime & ginger drizzle cake

    The combination of lime and ginger gives the classic drizzle cake a modern twist
    Lime & ginger drizzle cake recipe

    Ingredients

    • 200g unsalted butter, softened, plus extra for the tin
    • 175g caster sugar
    • 4 limes
    • 3 large eggs, beaten
    • 200g plain flour
    • 1 tsp baking powder
    • 1 rounded tsp ground ginger
    • 50g desiccated coconut
    • 3 balls stem ginger, finely chopped
    • 2 tbsp milk
    • 3 tbsp granulated sugar
    • 3 tbsp stem ginger syrup
    • chopped crystallised ginger, to serve

    Method

    1. Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
    2. Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
    3. Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
    4. Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.

    3、Sticky ginger-nut cake

    A wonderfully sticky dessert - perfect served with a dollop of cream
    Sticky ginger-nut cake recipe

    Ingredients

    • 200g plain flour
    • 175g light muscovado sugar
    • 100g butter, room temperature, cut in pieces
    • finely grated zest 1 orange
    • 1 tsp ground ginger
    • 100g pack halved pecan or walnuts
    • 85g stem ginger in syrup (from a jar), roughly chopped
    • 1 tsp bicarbonate of soda
    • 284ml carton soured cream
    • 1 egg, beaten
    • bought Cointreau cream
    • fresh orange segments
    • ginger syrup from the jar

    Method

    1. Heat oven to 180C/fan 160C/gas 4. Butter a 23cm-round ring tin. Combine the flour, muscovado sugar and butter in a bowl, then rub in with your fingers until crumbly and completely blended. Stir in the grated orange zest and ground ginger.
    2. Scatter half the nuts and half the chopped stem ginger into the bottom of the ring tin. Break up the rest of the nuts into small pieces and stir into the crumb mix with the rest of the stem ginger. Measure out 100g/4oz of the crumb mix and spoon it into the tin over the nuts. Stir the bicarbonate of soda into the rest of the crumb mixture. Mix the soured cream and egg together, then stir it into the remaining crumb mixture. The mixture will be very soft. Pour this batter over the crumbs (it will come quite high in the tin).
    3. Bake for 35-40 mins or until risen and a skewer inserted in the centre comes out clean. Let the cake sit for 10 mins, then take it out of the tin and leave to cool on a wire rack.
    4. Cool the cake completely, then wrap it in foil and freeze for up to 2 months.
    5. When ready to use, thaw for about 2 hrs at room temperature. Serve in slim slices with dollops of Cointreau cream, orange segments and a drizzle of syrup from the jar of stem ginger.

    4、Pear & ginger loaf cake

    This makes a lovely teatime treat or pudding, served with cream and also works well with apple and cinnamon or damson and vanilla
    Pear & ginger loaf cake recipe

    Ingredients

    • 200g unsalted butter, plus extra for greasing
    • 100g caster sugar
    • 100g soft brown sugar
    • 2 large eggs, beaten
    • 1 tsp vanilla extract
    • 200g self-raising flour
    • 1 tsp baking powder
    • 2 balls stem ginger in syrup, drained and chopped
    • 2 pears, peeled, cored and roughly chopped
    • 3 tbsp syrup from the ginger jar
    • 3 tbsp granulated sugar

    Method

    1. Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment, ensuring the parchment comes 2cm above the top of the tin. Beat the butter and sugars together until pale, then gradually stir in the eggs and vanilla extract. Fold the flour, baking powder and a pinch of salt into the mix, then quickly stir through the stem ginger and pears. Pour the mixture into the loaf tin, smooth the surface, then bake for 1 hr - 1 hr 10 mins or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.
    2. To make the glaze, mix the syrup with 1 tsp water and the sugar. Poke the surface of the loaf all over with a skewer, then pour on the syrup. Serve warm with cream, or allow to cool completely.

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