Could anyone give me a recipe for ginger cake that is not really dry. I have made a couple but they always turn out very dry inside although they taste fine. It may be my cooking that's the problem but I would like to think its the recipe!!!!!
This one's pretty good, and nicely damp.
Light ginger cake with lemon icing
Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : cake gingerbread veg
Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 10 ounces white or wholewheat flour, or a mixture -- (275 g/ 2 1/2 C) 1 tablespoon potato starch 1 tablespoon tapioca starch 2 ounces soy flour -- (50g/ scant 1/2 C) 2 teaspoons ginger 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons baking powder 8 ounces sugar -- (225 g/ generous cup) 6 fluid ounces olive oil -- (200 ml/ 3/4 C) 5 fluid ounces orange juice -- (150 ml/ 2/3 C) 5 fluid ounces water -- (150 ml/ 2/3 C) 1 1/2 teaspoons vanilla extract 4 ounces preserved ginger -- (125 g/ 1/2 C) roughly chopped
Icing: 3 ounces powdered sugar -- (100/ 2/3 C) lemon juice -- enough to make a stiff mixture long strips of lemon zest
Heat oven to 325F/160C.
Sift first 8 ingredients together, then mix in sugar.
Whisk the wet ingredients together, then add to the dry ingredients and mix well. Mix in the preserved ginger.
Pour into a thouroughly greased deep 22-cm cake pan and bake for an hour to an hour and a half, depending on the the pan's configuration.
When it's done, let the cake rest in the pan for 5 minutes before turning it out on a rack to cool.
When it's cool, cover the top with the icing and decoratively scatter the zest.
Source: "adapted from Rose Elliot's _Vegan Feasts_"
how to make ginger cake?
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When you say preserved, do you mean candied / crystallized ginger? 'Cause the types I can get here in OK are 1)candied 2)ground and 3)fresh.
Thanks
Otherwise this looks Tasty!
rodent
I'm not sure--I think it means the kind that comes in a jar, in syrup. It's like the candied / crystallized kind, but wetter and a little softer. I've used both kinds, though, and they both work. The cookbook the recipe's from is English, so I'd think 'preserved ginger' would be an English ingredient.
BTW, the cake turns out better if you make it in a tube pan--I make it in a deep 20-cm pan with a small tube. It turns out kind of crumbly, though very damp and tasty, and the pan with the tube seems to help the slices not fall apart.
--Rebecca
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