Then why am I baking with another ginger cake recipe? errr... I can't help it because the curious me is always curious and I can't stop exploring new recipes even though I have found the best ones!!!
Then why this recipe? Being the thorough me, I have been Googling every now and then for recipes and thought that I have tried baking almost all the highly rated ginger cake recipes at here, here, here and here until I saw this newly published ginger cake recipe at here! I knew instantly that I have to bake this rustic home-style recipe and I was totally right!!!
Unlike most dense and compact ginger cakes, these well-risen cakes are made with substantial amount of cake rising agents which are present in the self-raising flour, baking soda plus vinegar added. Yet, like most ginger cakes, these are very moist with their fluffy crumbs fully packed with molasses and butter... Every slice is so hearty with its rustic fragrance and texture. So delicious!
Although these cakes are fully packed with molasses, they are not overly sweetened. And to me, there is no need to reduce the amount of sugar added further.
However, for some reasons...
If you like your cakes to taste more syrupy with less "burnt sugar" taste, you can substitute molasses with the same amount of golden syrup.
If you don't like ginger but still want to bake this must-try ginger cake *eyes rolled :p*, you can choose to omit the addition of fresh ginger or substitute this addition with ground ginger. Or if you are a ginger lover, please feel free to add as much ginger as you like as I'm adding heaps for my ginger-loving aunties.
If you are counting down to Christmas and need to find an easy recipe to bake and give, you might want to try this recipe... These cakes are extremely easy to bake as all you need to do is to mix and bake. No mixer required!!! So easy that kids can bake them too...
Very Moist Molasses Ginger Cake
You can use either golden syrup or molasses to bake these cakes.
I prefer molasses more for its less sweet and robust "burnt-sugar" taste.
Baking these cakes are extremely easy! Watch how I baked mine in my one-video and you will see...
Yum... Nice fluffy and moist buttery cake crumbs with molasses fragrance.
To me, this kind of cake that is pretty hard to reject.
Here's the recipe from Best Recipes
Makes two 10 x 20 cm loaves
180g (3/4 cup) unsalted butter
150g (3/4 cup) brown sugar250g molasses or golden syrup
2 large eggs, at room temperature
250ml (1 cup) milk, at room tempearture
1 tbsp freshly grated ginger, omit or add more if desired
1 tbsp white vinegar
350g (2 1/3 cup) self-raising flour
1 tbsp ground cinnamon
2 tsp baking soda
1/4 tsp salt
Preheat oven to 180°C / 350°F. Line loaf pans with baking paper.
Add butter, sugar, molasses or golden syrup into a large saucepan. Cook and stir mixture with low heat until the butter is completely melted and mixture is smooth. Remove from heat. Allow butter mixture to cool slightly for about 10 mins. Mixture should be cool enough to touch.
Using a hand whisk, combine eggs, milk, ginger and vinegar in a large mixing bowl. Pour syrup into the egg mixture and whisk until just combined.
Sift flour. cinnamon, baking soda and salt into the egg mixture and use a hand whisk to mix gently until the dry ingredients are just incorporated. It's ok that the batter is lumpy and DO NOT OVER-MIX the batter.
Pour batter into the prepared loaf pan immediately and bake for 30 mins or until a skewer inserted in the middle of the loaf comes out clean. With the substantial amount of rising agents added into these cakes, the cakes will rise very well but will sink slightly in the middle due to the weight of the syrup and butter.
Allow the cake to cool slightly in the pan for about 10 mins. Transfer the cakes onto a wire rack to cool completely.Slice and serve.Store any uneaten cakes in an airtight container at room temperature for up to 3 days.Happy BakingPlease support me and like me at Facebook...
