59
Preheat oven to 325°F. Lightly coat two 9x2-inch round
cake pans with cooking spray. Line the bottom of each
with a 9-inch round of parchment and coat with cooking
spray.
Place fl our, ginger, cinnamon, allspice, and pepper in a
medium bowl and stir to blend; reserve.
Place Lyle’s Golden Syrup
™
, brown sugar, and melted but-
ter in the Cuisinart
™
mixing bowl. Insert the fl at mixing
paddle. Mix for 30 seconds on speed 1, increase to
speed 3 and mix for 3 minutes until completely homog-
enous. Stir the baking soda into the boiling water (it will
foam – use a two-cup measure). Add water and fresh
ginger to syrup mixture in bowl. Set timer for 10 minutes
and mix on speed 1 until bowl is lukewarm to touch,
about 10 minutes (add more mixing time if not lukewarm
after 10 minutes). Using speed 2, add eggs, one at a
time, mixing for 30 seconds after each addition. Scrape
the bottom and sides of the bowl.
Sprinkle half the fl our mixture evenly over the top of the
liquid mixture. Mix on speed 1 for 30 seconds. Add
remaining dry ingredients, mixing on speed 2 for 20
seconds. Scrape the bottom and sides of the mixing bowl
and repeat. Evenly divide the batter between the 2
prepared pans. Bake in preheated 325°F oven for 55 to
65 minutes, until cake tester is clean when inserted into
the center. The top of the cake will still appear moist.
Cool in pans on a wire rack for 10 minutes, then turn out,
remove parchment and cool on a wire rack completely.
To assemble cake:
Prepare Cream Cheese Frosting (page 53). Place one
layer of the cooled Fresh Ginger Cake on a serving
platter or cake round. Top with an even layer of Cream
Cheese Frosting, about ¼ to ½-inch thick. Place the
second layer on top. Frost top only or top and sides with
remaining frosting. Garnish with sliced fresh stone fruit
such as apricots, peaches, or plums, or with blueberries
and/or raspberries, or sliced, peeled kiwi. Keep refriger-
ated until ready to serve.
cooking
spray
2½ cups unbleached,
all-purpose
fl our
1
teaspoon powdered ginger
½
teaspoon ground cinnamon
½
teaspoon ground allspice
¼
teaspoon freshly ground
black
pepper
1
cup Lyle’s Golden Syrup
™
(may use light corn syrup)
1
cup packed light brown sugar
1
cup melted unsalted butter
2
teaspoons baking soda
1
cup boiling water
½
cup peeled and fi nely grated/
chopped fresh gingerroot
(about 3 ounces)
2
large eggs,
at room temperature
Makes one 9-inch two-layer cake, 8 to 12 servings
A rich, moist cake made with fresh and powdered ginger. Topped with cream cheese frosting
and fresh fruit, this makes a very special dessert.
fresh
ginger cake
