Fresh Ginger Cake Recipe

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Fresh Ginger Cake
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Ingredients
12
Count
Nutrition
3028
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Position rack in lower third of oven and preheat to 350°F
  2. Generously grease a ring mold pan and dust generously with flour.
  3. Sift the flour, baking soda and salt and set aside.
  4. Whisk the egg just enough to combine the yolk and white [think egg beaters dear].
  5. Pour the Molasses, Corn syrup ans water into a cup and stir to combine.
  6. Place butter in bowl of mixer and with paddle attachment cream on medium until it clings and looks satiny.
  7. 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.
  8. 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.
  9. Using a rubber spatula stir a quarter of the flour mix inches.
  10. 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.
  11. 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.
  12. Place the cake on a rack to cool for 5 to 10 minutes.
  13. 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.
  14. Invert the cake onto a rack covered with parchment. Remove mold. Cool completely. Decorate cake in pattern with powered sugar in a sieve.
  15. Transfer to serving platter.
  16. 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.
  17. 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.
  18. DO watch your time.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3028.28 Kcal (12679 kJ)
Calories from fat 1194.91 Kcal
% Daily Value*
Total Fat 132.77g 204%
Cholesterol 429.81mg 143%
Sodium 3046.48mg 127%
Potassium 5842.3mg 124%
Total Carbs 465.49g 155%
Sugars 425.81g 1703%
Dietary Fiber 0.08g 0%
Protein 15.51g 31%
Vitamin C 0.2mg 0%
Vitamin A 1.1mg 38%
Iron 14.8mg 82%
Calcium 748.4mg 75%
Amount Per 100 g
Calories 335.51 Kcal (1405 kJ)
Calories from fat 132.39 Kcal
% Daily Value*
Total Fat 14.71g 204%
Cholesterol 47.62mg 143%
Sodium 337.53mg 127%
Potassium 647.29mg 124%
Total Carbs 51.57g 155%
Sugars 47.18g 1703%
Dietary Fiber 0.01g 0%
Protein 1.72g 31%
Vitamin A 0.1mg 38%
Iron 1.6mg 82%
Calcium 82.9mg 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 71.6
    Points
  • 86
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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