Fresh Gingerbread Cake

    1 hour 10 minutes

    This gingerbread cake contains both ground ginger and grated fresh ginger for an extra kick. It smells amazing while it is baking!


    South Australia, Australia
    1 person made this

    Makes: 1 cake

    • 3 cups plain flour
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon bicarb soda
    • 2 teaspoons ground ginger
    • 1 1/2 teaspoons cinnamon
    • 1/2 teaspoon nutmeg
    • pinch ground cloves
    • 1/2 teaspoon salt
    • 140g unsalted butter, softened
    • 1 cup white sugar
    • 1 egg
    • 1 egg yolk
    • 1/2 cup sour cream
    • 1 tablespoon vanilla essence
    • 1 tablespoon grated fresh ginger
    • 3/4 cup molasses
    • 1 1/4 cups hot water

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat the oven to 160 degrees C and grease and flour a square 23cm cake tin.
    2. In a mixing bowl sift together the flour, baking powder, bicarb soda, ginger, cinnamon, nutmeg, cloves and salt.
    3. In the bowl of an electric mixer beat the butter until creamy, then gradually add the sugar and beat until light, about 2 minutes.
    4. Beat in the egg and yolk, then beat in the sour cream, vanilla, ginger and molasses. Add the flour mixture and beat until just blended. Add the hot water and beat until smooth, then pour the batter into the cake tin.
    5. Bake 50-60 minutes or until it tests done.

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