Great Grandma’s Soft Ginger Cake

Great Grandma's Soft Ginger Cake

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.
Great Grandma's Soft Ginger Cake - measure the dry ingredients
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.
Great Grandma's Soft Ginger Cake - the batter
Pour into a well greased 8 x 8 x 2 inch glass baking pan.
Great Grandma's Soft Ginger Cake - ready to bake
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
Great Grandma's Soft Ginger Cake
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.
Buttercream Frosting
Double the recipe to fill and frost two 8 or 9 inch layers.
Basic Buttercream Frosting
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.

 

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