Great Grandma’s Soft Ginger Cake is a light and delicately spiced cake. The cinnamon and ground cloves make it more than just a ginger cake.
This moist and flavourful cake is the perfect dessert for fall and winter.
Frost it with Basic Buttercream Frosting or Lemon Butter Frosting.
And, I must confess that I do not know the Great Grandma in question, but I do enjoy her recipe.
Great Grandma’s Soft Ginger Cake
Serves
| 9 |
Inspiration
|
Jenny Lou
|
Ingredients
- 1 Basic Buttercream Frosting recipe
Cake
- 1 1/4 Cups all purpose flour
- 1 Tsp baking soda
- 1/2 Tsp ginger
- 1/2 Tsp cinnamon
- 1/8 Tsp cloves
- 1/8 Tsp salt
- 1/2 cup white sugar
- 1/4 cup vegetable shortening
- 1/2 cup cooking molasses
- 1/2 cup boiling water
- 1 Large egg (well beaten)
Directions
Cake
|
|
Mix together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside. |
|
Using an electric beater, cream together the vegetable shortening, sugar and molasses. |
|
Add the dry ingredients to the creamed mixture alternating with the boiling water, beginning and ending with the dry ingredients. Beat in the egg. |
|
Pour into a well greased 8 x 8 x 2 inch glass baking pan. |
|
Bake at 350 deg F for 45 minutes or until a cake tester inserted in the centre comes out clean. Ice the cake when warm with Butter Frosting. |
|
Frost the top of the warm cake with the Basic Buttercream Frosting |
Would you like to serve this to a larger group?
|
|
To double the size of this recipe, grease an 13 x 9 x 2 inch glass baking pan. Double all the measures of the ingredients, except the baking soda. For a double recipe, use 1 3/4 tsp of baking soda. |
Basic Buttercream Frosting
Serves
| Makes enough for top and sides of 8 or 9 inch square cake or 18 mediums sized cup cakes |
Inspiration
|
Purity Cook Book
|
Ingredients
- 3 Tbsp soft butter
- 1/2 Tsp vanilla extract
- 2 Cups icing sugar
- 2 - 2 1/2 Tbsp warm cream or milk
Directions
Basic Buttercream Frosting
|
|
Cream the butter. Beat in the vanilla. Blend in the icing sugar alternately with the warm cream. |
|
Double the recipe to fill and frost two 8 or 9 inch layers. |
Orange Butter Frosting
|
|
Prepare as for Buttercream Frosting following the recipe, but omitting the vanilla and substituting 2 to 2 1/2 tbsp of warm orange juice. Finally, blend in 1 tsp of finely grated orange peel. |
Mocha Butter Frosting
|
|
Prepare as for Buttercream Frosting following the recipe, but add 3 tbsp of cocoa powder to the creamed butter. Substitute 2 to 2 1/2 tbsp of hot coffee for the cream. |
Lemon Butter Frosting
|
|
Prepare as for Buttercream Frosting following the recipe, but substitute lemon extract for the vanilla extract. Use 1 tbsp of lemon juice and 1 to 1/2 tbsp of warm milk. Finally, blend in 1 tsp of finely grated lemon peel. |