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Ginger cake with crystallised ginger icing recipe

Ginger cake with crystallised ginger icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Classic cakes
  • Ginger cake

This ginger loaf cake, covered in cream cheese icing and topped with pieces of crystallised ginger, makes a lovely food gift. I have made this recipe countless times and it always turns out great!

8 people made this

IngredientsServes: 2

  • Ginger cake
  • 200g plain flour
  • 2 1/4 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon salt
  • 200g caster sugar
  • 115g butter, softened
  • 1 teaspoon orange extract (optional)
  • 1 teaspoon bicarbonate of soda
  • 240g apple sauce
  • Icing
  • 225g cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract
  • 300g icing sugar
  • 2 tablespoons finely chopped crystallised ginger, or to taste

MethodPrep:20min ›Cook:40min ›Extra time:1hr › Ready in:2hr

  1. Preheat oven to 180 C / Gas 4. Lightly grease and flour two 1lb loaf tins.
  2. Combine flour, ground ginger, cinnamon, cloves and salt in a bowl.
  3. Cream sugar and butter in a large bowl with an electric blender until light and fluffy; stir in 1 teaspoon orange extract. Mix bicarbonate of soda into apple sauce and stir into butter mixture. Add flour mixture and mix until smooth. Pour mixture into the greased loaf tins.
  4. Bake in the preheated oven until a skewer inserted into centre of a loaf comes out clean, 40 to 50 minutes. Remove from tin and cool on a wire rack until cool, about 1 hour.
  5. Combine cream cheese, vanilla extract and 1/2 teaspoon orange extract in a bowl; beat with an electric mixer until well combined. Beat in icing sugar gradually. Spread icing on top of cooled loaf cakes. Decorate with crystallised ginger.

Cook's Note:

You can also use chopped candied orange peel to decorate the ginger loaf.

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Ginger Cake with Crystallized Ginger Frosting

This turns a terrific gingerbread—created by Rick Rodgers, an accomplished baker and food writer—into a layer cake. Let the stout stand, opened, at room temperature overnight so that it’s flat when you add it to the batter.

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Begin by placing the opened tin of black treacle in a saucepan of barely simmering water to warm it and make it easier to spoon.

Meanwhile sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then add the butter, golden caster sugar, eggs, treacle and ground ginger. Now, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency. After that fold in the milk, along with the heaped tablespoon of ground almonds and the ginger syrup. Then chop 5 of the pieces of stem ginger fairly small and fold these into the cake mix too.

Spread the cake mix in the tin, level it off with the back of a tablespoon and bake for 40–50 minutes near the centre of the oven or until the cake is risen, springy and firm to the touch in the centre. Leave to cool in the tin for 10 minutes, then lift the cake out of the tin using the liner and place it on a wire rack. Then, holding the liner at one end, use a palette knife to slide the cake directly onto the rack, and leave until cold.

For the icing: sift the icing sugar into a bowl and mix with enough lemon juice to make the consistency of thin cream. Spread the icing over the top of the cake, and never mind if it dribbles down the side in a few places – it looks nice and homemade. Cut the remaining 2 pieces of stem ginger into 15 pieces and arrange in lines of three across the cake. Watch our Cookery School Video for Layering and Icing Cakes on this page.

Ginger Cake with Crystallized Ginger Frosting

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl set aside. Using electric mixer, beat butter and brown sugar in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in molasses. Beat in flour mixture alternately with stout in 3 additions each (mixture may look curdled). Beat just until smooth. Divide batter between prepared pans smooth tops.

Step 2

Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on rack 10 minutes. Turn cakes out onto racks cool completely. DO AHEAD Can be made 1 day ahead. Wrap in plastic let stand at room temperature.

For frosting:

Step 3

Using electric mixer, beat cream and powdered sugar in large bowl until peaks form. Fold in minced crystallized ginger. Place 1 cake layer on platter. Spread 2 cups frosting over top. Top with second cake layer. Spread remaining frosting over top and sides of cake. Arrange orange slices, ginger slices and cranberries on top. DO AHEAD Can be made 2 hours ahead. Chill. Let stand at room temperature 20 minutes before serving.

Frosted Ginger Cake with Crystallised Ginger

Serves 8 to 10 slices
Prep time 15 minutes
Cook time 50 minutes
Total time 1 hours, 5 minutes

A delicious frosted ginger cake, which is pretty enough to grace any tea time table! You can make the cake and freeze it before frosting it – just defrost overnight, and then add the frosting when it has completely defrosted.

Extra ingredients

Herbert Bower's Ripon ginger 'cake'. Photograph: Felicity Cloake

Mr Bower adds oatmeal to his cake. Unfortunately it strikes me, as I begin to mix up his recipe, having lined the tin and heated the oven, that it's actually not a cake at all, despite the name, but gingerbread, a distinction perhaps less strict in 1930s Yorkshire. And so it proves, when it comes out of the oven, some two hours later. In fact, the baking instructions have also been lost in translation because it's definitely overcooked: a crumbly peppery gingerbread quite out of place in this array of juicy, fluffy spice. Sorry Herbert, I haven't really done you proud at all.

Ginger isn't enough for many of these recipes: Geraldene Holt includes cinnamon, David Herbert mixed spice, and David Lebovitz an appropriately medieval mixture of cloves, cinnamon and black pepper. These all work well together, but I'm single-minded in my pursuit of a clean, fierce gingery flavour: anything else is a mere distraction.

Spry and Delia Smith both use ground almonds in the cake mixture, while she and Geraldene Holt fold in dried fruit: Spry raisins, Herbert chopped prunes and mixed peel. All of these things, combined with the dark, stickiness of the cake itself, are rather too reminiscent of Christmas cake for my liking. Save the dried fruit for the Dundee, or the Genoa: ginger cake needs none of it.

Ginger cake

Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm square cake tin and line with baking parchment.

In a food processor, whizz together the flour, ginger, cinnamon, bicarbonate of soda and butter until it resembles fine breadcrumbs. Set aside.

Put the golden syrup, black treacle, light brown sugar and diced stem ginger in a pan. Heat gently until all the sugar has dissolved, then cook for another minute over a high heat and remove.

Beat the eggs and milk into the syrup mixture, then mix into the flour and butter mixture. Pour into the cake tin and bake for 45 minutes.

Meanwhile, stir the ginger syrup and 2 tablespoons boiling water into the icing sugar until smooth. Remove the cake from the oven and allow it to cool for 10 minutes, then pierce all over with a skewer. Pour over the icing sugar mixture and leave to set before serving.

Cook's tip: i f you have leftover slices that are going slightly stale, use them in a gingery version of a bread and butter pudding. Just switch white bread slices with the ginger loaf slices and sprinkle chopped crystallised ginger over them instead of sultanas.

Cherry Ginger Cake

Another old recipe from the Farmer’s Weekly collection. They really are a wonderful source of excellent traditional recipes. Those of you who have followed me for many years will know I love ginger, in any form, but particularly crystallised! But come to think of it, any ginger.

You will need a 2 lb loaf tin, as I used, but equally good in a 7 inch round. Pre heat your fan oven to 160C

5 oz crystallised or stem ginger

4 oz dried or glacé cherries

½ teaspoonful vanilla extract

First chop your ginger into very small pieces, reserving a few larger bits to decorate the top later on. Halve the cherries and toss the fruit in a little flour.

In a mixing bowl, cream the butter and sugar, then whisk in the eggs, alternatively with the flour. Add the vanilla and milk and mix well. Tip into your prepared tin and bake for about 45 mins, then turning down your oven to 140C for a further 20 mins.

Cool, then if you wish, make a water icing with icing sugar and decorate with more cut halves of cherries and ginger.

  1. Grease and line the bottom and sides of a 15cm/6inch cake tin, And then wrap it in newspaper. Place a slim wad of newspaper on the shelf of your oven shelf to sit the cake on too to protect it whist baking.
  2. At least a couple hours before (or ideally the night before – the longer ahead of baking that you do this the better it will turn out) place the chopped stem ginger, currants and ginger wine into a bowl. Cover and allow to soak.
  3. Set the oven to 150C oven, 140C fan
  4. In a large bowl, place the softened unsalted butter and dark muscovado sugar. Cream together until light and fluffy. (Tip – using an electric hand mixer makes this a lot easier)
  5. Whisk the eggs together, and add to the butter and sugar mixture a tablespoon at a time, beating well in between additions.
  6. Rinse the cherries in water – dry with kitchen paper and add to the weighed flour, this will stop them sinking to the bottom of the cake.
  7. Pour 20g of the syrup from the Stem Ginger Jar and set to one side. (You will need this to spread over the cake after baking). Place the rest of the jar – syrup and Stem Ginger pieces into a food processor or blender and whizz until you have a puree. (It doesn’t have to be exceptionally smooth.)
  8. Then gently fold in the flour and chopped cherries, the mixed spice, then the soaked fruit and Crystallised Stem Ginger and lastly the pureed stem ginger in syrup.
  9. Scoop the mix into the prepared tin, smooth the surface and place on the newspaper in the preheated oven. Bake for 2 hours.
  10. Remove from oven and allow to cool in the tin for around 15 minutes, then turn out onto a cooling rack to cool completely.
  11. You can then ‘feed’ your cake with extra booze should you choose to. Create tiny holes in the top with a tooth-pick and weekly, drizzle a couple of tablespoons full of Ginger wine into the holes. Wrap between feeds and keep in a cool place.

What you do next is up to you! You can cover it in marzipan and royal icing, or do what I did and create a glaze with the left over syrup from the stem ginger, some sugar and some ginger wine. We then decorated the top with nuts, cranberries and more crystallised stem ginger.

We were sent the recipe and a variety of Opies products in exchange to trying out the products. All opinions are my own.

What is a semi naked cake?

Looking at the picture of the cake here, you can see that while the cake is covered with buttercream icing, you can still see the actual cake underneath the icing, so while it’s covered, it’s not completely covered. So, it’s semi naked. As opposed to naked, where the cake layers are sandwiched with icing, but the sides, that is the outside of the cake, is left completely bare. Therefore, naked.

Why make a semi naked or naked cake? For the simple reason that many people are not big fans of icing. A little icing does enhance a cake but more often than not, by the time a fully decorated cake is finished, it has way too much icing. Hence the not-too-much icing trend that started a few years back.

And I’m all for it. It also lends the cake a rather rustic, or devil may care look. After slathering on a single coat of icing, we smooth and scrape off as much as we can. Gone are the days of painstakingly creating a super smooth finish:

As requested by some readers, I shall do a tutorial on how to achieve a semi naked look for your cakes very, very soon. For a start, I can tell you that a fruit cake or a fruit ladened cake like this one, is not your best friend for it! But more about that in the actual tutorial. Today, we shall just focus on getting the look you see here.

Head on over to the Cake Decorating 101 page for all sorts of advice, links and recipes. If you are new at cake decorating, you might want to take a look at Icing and Filling Cakes with Buttercream Icing as we will be doing that here.

Once iced, you can decorate the cake as you see here, or any other styles that you might have seen. Flowers are always beautiful. Look out for Christmas/autumn/winter themed ones as we approach the colder months.

Let’s get making our Ginger Birthday Cake, shall we? And you might also fancy these other celebration cakes:

Recipe Summary

  • 10 ounces fresh young ginger root, peeled
  • 2 cups white sugar
  • 1 tablespoon water

Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.

Toss ginger with sugar in a bowl.

Combine ginger-sugar mixture and water in a large skillet or wok bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out remove from heat.

Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.


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