Spiced Crystallized Ginger Cake Recipe

Looking for an easy Spiced Crystallized Ginger Cake recipe? Learn how to make Spiced Crystallized Ginger Cake using healthy ingredients.


Submitted by ashley4314

Makes 16 servings



Original: http://lick-the-spoon.blogspot.com/2006/01/ginger-and-spice-and-everything-nice.html Before serving this cake, let it stand for a day, well wrapped, so the flavors can develop further. Then enjoy a slice with a cup of tea in the morning or with coffee after dinner.

Recipe Ingredients for Spiced Crystallized Ginger Cake


For the cake:
3 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
16 tbs. (2 sticks) unsalted butter
1 1/2 cups granulated sugar (here is where I used 1 cup of honey)
4 eggs, lightly beaten
1 tsp. finely grated fresh ginger
1 tsp. vanilla extract
2 tsp. finely grated lemon zest
1 cup milk
1 cup finely chopped crystallized ginger, tossed with 1 Tbs. flour

For the glaze:
1 cup granulated sugar
1/2 cup water

almond extract:
2 tbsp. sugar, confectioner's, for dusting

Recipe Directions for Spiced Crystallized Ginger Cake

  1. Have all the ingredients at room temperature. Position a rack in the center of an oven and preheat to 350°F.

  2. Grease and flour a rosette cake pan or a 9-by-13-inch cake pan.

  3. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder, salt, nutmeg, cinnamon and cloves; repeat until well blended. Set aside.

  4. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the granulated sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Add the eggs a little at a time, beating each addition until incorporated before adding more, until the mixture is thick and creamy, 1 to 2 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Beat in the fresh ginger, vanilla and lemon zest. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain. Then fold in the crystallized ginger. Pour the batter into the prepared pan, spreading the batter so the sides are slightly higher than the center.

  5. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and cool the cake upright in the pan for 10 minutes.

  6. Meanwhile, make the glaze: In a small saucepan over low heat, combine the granulated sugar and water and stir until the sugar is dissolved. Remove from the heat and stir in the rum.

  7. Set the rack over a sheet of waxed paper and remove the cake from the pan. (If using a 9-by-13-inch pan, keep the cake in the pan.) Generously brush the warm cake with the glaze. Let the cake cool to room temperature.

  8. Dust with confectioners‚?? sugar just before serving. Serves 16.

Categories

Breads, Vegetarian

Nutrition Facts
Serving Size 112.0g
Amount Per Serving
Calories
345
Calories from Fat
119
% Daily Value*
Total Fat
13.2g
20%
Saturated Fat
6.3g
32%
Trans Fat
0.0g
Cholesterol
78mg
26%
Sodium
179mg
7%
Potassium
156mg
4%
Total Carbohydrates
53.1g
18%
Dietary Fiber
0.8g
3%
Sugars
33.8g
Protein
4.5g
Vitamin A 9% Vitamin C 1%
Calcium 6% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sodium
  •   Bad points
  • Very high in sugar
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