I made this cake a week ago and it was absolutely delicious. I took the recipe from a baking book by 'A Taste of Home' and 'Reader's Digest. It's definitely a book worth getting because so far I've tried about five recipes from it and they've all turned out very nicely. Although most of the recipes are a little sweet so I tend to reduce on the sugar. For this Gingercake however, I've made a few changes to the ingredients.
When you make this dessert cake, the wonderful aroma of gingerbread will fill the house. A dollop of sweetened whipped cream crowns each piece.
250gms or 1 bar Butter, Softened
3/4 cup Caster Sugar
3 Eggs
1 cup Molasses
3/4 cup Hot Water
2 1/2 cups Plain Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Soda or Sodium Bicarbonate
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
Topping:-
1 Cup Heavy Whipping Cream
1 to 2 tablespoons Icing Sugar
Additional Nutmeg - optional
1. Prepare oven to 180 degrees Celsius. Line and grease a 13 inch x 9 inch x 2 inch or 10 inch x 10 inch baking tin. Sift the flour, ginger, baking soda, cinnamon, salt and nutmeg and leave aside.
2. In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs; beat on low speed for 2 minutes. Gradually add the molasses and hot water.
3. Gradually add in the dry ingredients into the creamed mixture. Beat on low for 1 minute.
4. Pour mixture into greased baking tin and bake for 30-35 minutes or until a toothpick inserted neat the centre comes out clean. Cool on wire rack.
5. For the topping, beat cream in a chilled small bowl until it begins to thicken. Add the icing sugar; beat till soft peaks form. Serve with the gingercake. Sprinkle with nutmeg if desired.
When you make this dessert cake, the wonderful aroma of gingerbread will fill the house. A dollop of sweetened whipped cream crowns each piece.
250gms or 1 bar Butter, Softened
3/4 cup Caster Sugar
3 Eggs
1 cup Molasses
3/4 cup Hot Water
2 1/2 cups Plain Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Soda or Sodium Bicarbonate
1 teaspoon Ground Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Ground Nutmeg
Topping:-
1 Cup Heavy Whipping Cream
1 to 2 tablespoons Icing Sugar
Additional Nutmeg - optional
1. Prepare oven to 180 degrees Celsius. Line and grease a 13 inch x 9 inch x 2 inch or 10 inch x 10 inch baking tin. Sift the flour, ginger, baking soda, cinnamon, salt and nutmeg and leave aside.
2. In a large mixing bowl, cream butter and sugar till light and fluffy. Add eggs; beat on low speed for 2 minutes. Gradually add the molasses and hot water.
3. Gradually add in the dry ingredients into the creamed mixture. Beat on low for 1 minute.
4. Pour mixture into greased baking tin and bake for 30-35 minutes or until a toothpick inserted neat the centre comes out clean. Cool on wire rack.
5. For the topping, beat cream in a chilled small bowl until it begins to thicken. Add the icing sugar; beat till soft peaks form. Serve with the gingercake. Sprinkle with nutmeg if desired.
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