A rich, moist cake made with fresh and powdered ginger. Topped with cream cheese frosting and fresh fruit, this makes a very special dessert.
2½ cups unbleached, all-purpose flour
1 teaspoon powdered ginger
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon freshly ground black pepper
1 cup Lyle’s Golden Syrup® (may use light corn syrup)
1 cup packed light brown sugar
1 cup melted unsalted butter
2 teaspoons baking soda
1 cup boiling water
½ cup peeled and finely grated/chopped fresh gingerroot (about 3 ounces)
2 large eggs, at room temperature
No nutrition information available
Preheat oven to 325°F. Lightly coat two 9x2-inch round cake pans with cooking spray. Line the bottom of each with a 9-inch round of parchment and coat with cooking spray.
Place flour, ginger, cinnamon, allspice, and pepper in a medium bowl and stir to blend; reserve.
Place Lyle’s Golden Syrup®, brown sugar, and melted butter in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Mix for 30 seconds on speed 1, increase to speed 3 and mix for 3 minutes until completely homogenous.
Stir the baking soda into the boiling water (it will foam – use a two-cup measure). Add water and fresh ginger to syrup mixture in bowl. Set timer for 10 minutes and mix on speed 1 until bowl is lukewarm to touch, about 10 minutes (add more mixing time if not lukewarm after 10 minutes). Using speed 2, add eggs, one at a time, mixing for 30 seconds after each addition. Scrape the bottom and sides of the bowl.
Sprinkle half the flour mixture evenly over the top of the liquid mixture. Mix on speed 1 for 30 seconds. Add remaining dry ingredients, mixing on speed 2 for 20 seconds. Scrape the bottom and sides of the mixing bowl and repeat.
Evenly divide the batter between the 2 prepared pans. Bake in preheated 325°F oven for 55 to 65 minutes, until cake tester is clean when inserted into the center. The top of the cake will still appear moist. Cool in pans on a wire rack for 10 minutes, then turn out, remove parchment and cool on a wire rack completely.
To assemble cake:
Prepare Cream Cheese Frosting (page 53). Place one layer of the cooled Fresh Ginger Cake on a serving platter or cake round. Top with an even layer of Cream Cheese Frosting, about ¼ to ½-inch thick. Place the second layer on top. Frost top only or top and sides with remaining frosting. Garnish with sliced fresh stone fruit such as apricots, peaches, or plums, or with blueberries and/or raspberries, or sliced, peeled kiwi. Keep refrigerated until ready to serve.
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