Crazy Gingerbread Cake
- 1/2 cup (100g) granulated sugar
- 1 TBS cornstarch (corn flour)
- pinch salt
- 1/4 tsp freshly grated nutmeg
- 1 cup (240ml) boiling water
- 1 TBS butter
- the juice of one lemon
- 1 tsp finely grated fresh lemon zest
- 1 1/2 cups (210g) plain all purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- scant 1/2 tsp of baking soda (3/8 tsp)
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup (60ml) neutral flavored oil
- 1 tsp vanilla extract
- 1 TBS cider vinegar
- 1/4 cup (60ml) molasses (in the UK, use half dark treacle and half golden syrup)
- 1 cup (240ml) water
I recommend using only fresh lemon juice for the sauce. You could use the one in the squeeze bottle, but I find it always has a bit of a strange taste. Fresh lemon juice is much better flavor-wise.
In the U.K. molasses is hard to come by. I always used equal measures of dark treacle and golden corn syrup when I lived there with excellent results. Dark treacle on its own has far too strong a flavor.
You can use white vinegar for the cake if you prefer. Apple cider does go very well with this mix of spices however.
- Make sure your leavening ingredients are within date. (Baking powder, and soda) Most times when a cake doesn’t rise it will be because these have expired.
- Have all of your ingredients at room temperature.
- Do not over mix this cake as that will result in a tougher cake.
We love gingerbread anything here in The English Kitchen, but we especially adore it in cake form. Here are some other favorites we have baked that we think you might also enjoy!
BLUE RIBBON GINGERBREAD - This has to be one of the best Ginger breads you could ever want to bake. Its a recipe I adapted from an old book of mine written by the late Marion Cunningham called “Lost Suppers.” Every recipe in this book is a winner. This is cozy, cozy, cozy . . . and filled with lots of warm flavors, cinnamon, ginger, cloves . . . and I added some ground cardamom, which worked very well. It is delicious!
GINGERBREAD MUFFINS - These are moist and delicious with a lovely crumb and beautiful ginger/cinnamon flavor. I like to sprinkle a bit of coarse sugar on top prior to baking for a bit of sparkle. These go beautifully with a hot drink and are one of my favorite muffins to bake and to eat!!
Crazy Gingerbread Cake with Lemon Sauce
- 1/2 cup (100g) granulated sugar
- 1 TBS cornstarch (cornflour)
- pinch salt
- 1/4 tsp freshly grated nutmeg
- 1 cup (240ml) boiling water
- 1 TBS butter
- the juice of one lemon
- 1 tsp finely grated fresh lemon zest
- 1 1/2 cups (210g) plain all purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tsp baking powder
- scant 1/2 tsp of baking soda (3/8 tsp)
- 1 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp salt
- 1/4 cup (60ml) neutral flavored oil
- 1 tsp vanilla extract
- 1 TBS cider vinegar
- 1/4 cup (60ml) molasses (in the UK, use half dark treacle and half golden syrup)
- 1 cup (240ml) water
- Preheat the oven to 350*F/180*C/ gas mark 4. Grease an 8-inch square baking tin really well and set aside.
- Whisk the flour, sugar, baking powder, baking soda, all of the spices and the salt together in a medium bowl until well combined. Make a well in the center.
- Whisk the water, molasses, vanilla, vinegar and oil together in a beaker and add all at once to the dry ingredients, pouring into the well.
- Mix together by hand to blend until you have a smooth batter without overmixing. Pour into the prepared pan.
- Bake in the preheated oven for 35 minutes. The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.
- Leave to cool to room temperature before cutting.
- While the cake is baking, make the sauce. Whisk the cornstarch, sugar, nutmeg and salt together in a saucepan. Gradually stir in the boiling water until smooth.
- Simmer over medium low heat, whisking constantly until thickened.
- Whisk in the butter, lemon juice and zest. Remove from the heat and keep warm. Serve spooned over squares of the cake.
Did you make this recipe?
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Source: https://www.theenglishkitchen.co/2024/05/crazy-gingerbread-cake.html
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