Indulge in the divine tastes and aromas of the holidays with this mouthwatering triple ginger gingerbread cake recipe. This rich, flavorful cake is a homage to the humble ginger root, featuring it in three delightful ways: fresh, ground, and candied. It's a decadent treat that will surely warm your heart and satisfy your sweet cravings.
As for the ingredients, you may not normally have molasses or candied ginger at home. Molasses, a thick, sweet syrup, is integral to the rich flavor of the gingerbread cake. Candied ginger, on the other hand, adds a sweet-spicy kick and a delightful chewiness to the cake. Pick up these ingredients from your local supermarket or a specialty food store.
Triple Ginger Gingerbread Cake Ingredients
Unsalted butter: A key ingredient for cakes, providing a rich, moist base.
Water: Used to balance out the thickness of molasses and honey.
Molasses: A syrupy byproduct of sugar processing, it provides the classic taste for gingerbread.
Honey: A sweetener that also keeps the cake moist.
Dark brown sugar: Adds depth of flavor and moisture to the cake.
Eggs: They bind the ingredients together and give the cake structure.
Fresh ginger: Provides a spicy, aromatic flavor.
Candied ginger: Adds a sweet and spicy, chewy element to the cake.
All-purpose flour: The base for the cake batter.
Baking soda: A leavening agent for the cake.
Ground ginger: Adds a warm, spicy flavor.
Cinnamon: Enhances the cake with its sweet, woody fragrance.
Salt: Balances the sweetness of the cake.
Ground cloves: Provides a warm, sweet, aromatic flavor.
Nutmeg: A spice that adds a sweet, nutty flavor.
One reader, Kaylil Bucher says:
This triple ginger gingerbread cake recipe is a game-changer! The combination of fresh ginger, candied ginger, and ground ginger creates a burst of flavor in every bite. The moist and rich texture is simply divine. It's a must-try for gingerbread lovers!
Techniques Required for Making a Triple Ginger Gingerbread Cake
How to prepare the baking dish: Butter and lightly flour an 8x8-inch or 9x9-inch baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides. Lightly butter and flour the paper as well.
How to cool the butter mixture: Once the butter mixture is prepared, allow it to cool to room temperature. Stir the mixture every so often as the sugar and fat will form a skin on the surface.
How to test for doneness: To check if the cake is done, insert a tester into the center of the cake. If it comes out clean, the cake is ready.
How To Make Triple Ginger Gingerbread Cake
The warm flavors of winter abound in this gingerbread cake. Fresh, ground, and candied ginger are added to the recipe to achieve maximum taste.
Serves:
Ingredients
- ½cupunsalted butter,(1 stick)
- ½cupwater
- ½cupmolasses,unsulphured
- ½cuphoney,(preferably a dark variety such as buckwheat, avocado or wildflower)
- ½cupdark brown sugar,or light brown sugar
- 2large eggs,room temperature
- 1tbspfresh ginger,peeled and finely grated
- 1tbspcandied ginger,minced
- 2cupsall purpose flour
- 1½tspbaking soda
- 1½tspground ginger
- 1½tspcinnamon
- ½tspsalt
- ¼tspground cloves
- ⅛tspnutmeg
Instructions
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Preheat oven to 325 degrees F. Butter and lightly flour an 8×8-inch or 9×9-inch baking dish. Fit a piece of parchment or baking paper inside and allow some to hang off the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper as well.
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In a medium saucepan over medium heat place the butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not allow to simmer or boil.
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Once the butter is melted take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the sugar and fat will form a skin on the surface.
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Once the butter mixture is at room temperature whisk the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
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Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
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Add the flour to the molasses mixture in three or four additions and whisk until it just comes together.
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Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil over the top and bake for another 15 to 25 minutes or until a tester comes out clean.
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Cool on a wire rack for ten minutes, then lift the cake out of the pan and continue to cool on the rack.
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Serve this fresh out of the oven, or let the flavor develop much better by giving it a day to sit and allow the spices to intensify the cake.
Nutrition
- Calories: 201.12kcal
- Fat: 6.54g
- Saturated Fat: 3.88g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.74g
- Polyunsaturated Fat: 0.41g
- Carbohydrates: 34.16g
- Fiber: 0.63g
- Sugar: 21.76g
- Protein: 2.53g
- Cholesterol: 38.50mg
- Sodium: 149.25mg
- Calcium: 36.85mg
- Potassium: 198.48mg
- Iron: 1.47mg
- Vitamin A: 58.57µg
- Vitamin C: 0.08mg
Essential Technique Tip for Making a Perfect Gingerbread Cake
When incorporating the flour into the molasses mixture, it's crucial to do so in stages, rather than all at once. This method ensures that the flour is evenly distributed throughout the batter, preventing any lumps from forming. Additionally, whisk the mixture just until it comes together to avoid overmixing. Overmixing can lead to a dense and tough cake, as it develops the gluten in the flour. For a tender and moist gingerbread cake, mix just until the ingredients are combined.
Time-Saving Tips for Making This Gingerbread Cake Recipe
Prepare the ingredients: Gather and measure all the ingredients before starting to save time and ensure you have everything you need.
Use a food processor: Utilize a food processor to quickly and efficiently chop the fresh ginger and candied ginger for the recipe.
Double the recipe: Consider making a double batch and freezing one for later to save time on future baking.
Prep in advance: Prepare the molasses, honey, and brown sugar mixture a day ahead to streamline the baking process.
Bake in advance: Bake the cake a day before serving to allow the flavors to develop and intensify, saving time on the day of serving.
Use pre-grated ginger: Opt for pre-grated ginger to save time on grating fresh ginger, without compromising on flavor.
Invest in quality tools: Quality tools such as a good whisk, food processor, and baking dish can help streamline the baking process and save time.
Organize your workspace: Keep your workspace organized and clean to work efficiently and save time during the baking process.
Substitute Ingredients For Triple Ginger Gingerbread Cake Recipe
unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar richness and flavor to the cake, while also adding a hint of coconut flavor.
molasses - Substitute with honey: Honey can be used as a substitute for molasses to add sweetness and moisture to the cake, while also providing a slightly different flavor profile.
dark brown sugar - Substitute with maple syrup: Maple syrup can be used as a substitute for dark brown sugar to add sweetness and a hint of caramel flavor to the cake.
all purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a substitute for all-purpose flour to add a nuttier flavor and slightly denser texture to the cake.
candied ginger - Substitute with dried apricots: Dried apricots can provide a similar chewy texture and sweet-tart flavor to the cake, while adding a different fruity note.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger to provide a similar warm, spicy flavor to the cake. Adjust the quantity to taste.
cinnamon - Substitute with nutmeg: Nutmeg can be used as a substitute for cinnamon to add a warm, slightly nutty flavor to the cake.
eggs - Substitute with applesauce: Applesauce can be used as a substitute for eggs to add moisture and help bind the ingredients together in the cake. Adjust the quantity as needed for the recipe.
Best Way to Present a Triple Ginger Gingerbread Cake
Elevate the plating: When presenting the triple ginger gingerbread cake, ensure that the plating is elegant and refined. Use a clean, white plate to showcase the rich, dark color of the cake. The contrast will make the cake stand out and appear more appetizing.
Garnish with fresh whipped cream: Add a dollop of freshly whipped cream on the side of the cake. Use a piping bag to create a decorative swirl for a professional touch. This will not only enhance the visual appeal but also provide a delightful contrast to the rich flavors of the gingerbread.
Incorporate edible flowers: Introduce a pop of color and elegance by incorporating edible flowers such as crystallized violets or pansies. Place them delicately on the plate to add a touch of sophistication and a hint of floral aroma to the presentation.
Dust with powdered sugar: Lightly dust the plate with a sprinkle of powdered sugar before placing the cake. This simple yet effective technique adds a touch of finesse and complements the warm, spiced flavors of the gingerbread.
Add a ginger caramel drizzle: Create a ginger-infused caramel sauce and drizzle it artistically on the plate. The addition of the caramel not only enhances the flavor profile but also adds a visually appealing element to the presentation.
Serve with a side of ginger-infused ice cream: Accompany the gingerbread cake with a small scoop of ginger-infused ice cream. This not only complements the flavors of the cake but also adds a luxurious and indulgent element to the overall presentation.
Essential Tools for Making a Gingerbread Cake
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the gingerbread cake.
Saucepan: A saucepan is needed to melt the butter and mix the molasses, honey, water, and brown sugar for the cake batter.
Whisk: A whisk is used to thoroughly combine the ingredients and ensure a smooth batter.
Grater: A grater is necessary for grating the fresh ginger to add a burst of flavor to the gingerbread cake.
Baking dish: A baking dish is required to bake the gingerbread cake. It should be buttered and floured before pouring the batter.
Parchment paper: Parchment paper is used to line the baking dish, making it easier to lift the cake out after baking.
Wire rack: A wire rack is used for cooling the gingerbread cake after it's baked.
Foil: Aluminum foil is used to loosely cover the cake during the baking process to prevent over-browning.
Oven: An oven is necessary for baking the gingerbread cake at the specified temperature.
How To Store and Freeze Homemade Gingerbread Cake
Once the triple ginger gingerbread cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can store the wrapped cake at room temperature for up to 5 days.
If you want to keep the cake fresh for longer, you can store it in an airtight container in the refrigerator for up to 10 days. Just make sure to bring it back to room temperature before serving for the best flavor and texture.
To freeze the gingerbread cake, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or resealable plastic bag. Label the container or bag with the date and contents, and freeze for up to 3 months.
When you're ready to enjoy the frozen cake, remove it from the freezer and let it thaw at room temperature for several hours or overnight in the refrigerator. Once thawed, you can serve the cake as is or warm it up slightly in the microwave or oven before serving.
If you want to freeze individual slices of the cake, wrap each slice tightly in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag. This way, you can easily grab a slice or two whenever you want a quick and delicious dessert without having to thaw the entire cake.
How To Reheat Leftover Gingerbread Cake
To reheat leftover triple ginger gingerbread cake, preheat your oven to 350°F (175°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Bake for 10-15 minutes, or until the cake is heated through and the edges are slightly crispy. This method will help restore the cake's texture and bring out the flavors of the ginger, cinnamon, and other spices.
Another option is to use a microwave. Place a single slice of the gingerbread cake on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it may become rubbery or dry.
For a more indulgent treat, try reheating the triple ginger gingerbread cake in a skillet with a bit of butter. Melt a small amount of butter in a non-stick skillet over medium heat. Add a slice of the cake and cook for 1-2 minutes on each side, or until it's warmed through and slightly crispy on the outside. This method will give the cake a rich, buttery flavor and a delightful texture contrast between the crispy exterior and the soft, moist interior.
If you want to maintain the cake's moisture content, you can reheat it using a steamer. Place a slice of the gingerbread cake in a steamer basket over a pot of simmering water. Cover the steamer and let the cake heat through for 3-5 minutes. This gentle reheating method will help keep the cake moist and prevent it from drying out.
Random Fact About Gingerbread Cakes
The gingerbread cake is a delightful treat for the holiday season, and it's a perfect dessert to enjoy with a warm cup of tea or coffee.
Is Making a Triple Ginger Gingerbread Cake Economical for Home Cooking?
Based on the cost of ingredients, the triple ginger gingerbread cake recipe is relatively cost-effective for a household. The combination of molasses, honey, and spices provides a rich flavor profile, making it a worthwhile investment. The approximate cost for a household of 4 people is around $15. As a culinary chef, I rate this recipe an 8 for its balance of cost and flavor.
Is This Gingerbread Cake Recipe Healthy or Unhealthy?
The triple ginger gingerbread cake recipe, while undeniably delicious, leans more towards the unhealthy side due to its high sugar and fat content. The recipe calls for a significant amount of butter, molasses, honey, and dark brown sugar, all of which contribute to the cake's rich flavor but also its caloric density. Additionally, the recipe uses all-purpose flour, which is refined and lacks the nutritional benefits of whole grain flours.
To make this recipe healthier without compromising its iconic gingerbread flavor, consider the following suggestions:
- Replace half of the all-purpose flour with whole wheat flour or a gluten-free alternative like almond flour or coconut flour to increase the cake's fiber content and nutritional value
- Reduce the amount of sugar by using a sugar substitute like stevia or erythritol, or by simply cutting back on the molasses, honey, and brown sugar
- Swap out the butter for a healthier fat source like coconut oil or Greek yogurt, which can help to reduce the cake's saturated fat content
- Incorporate more ginger into the recipe, as it has anti-inflammatory properties and can help to boost the immune system
- Serve the cake with a dollop of Greek yogurt instead of whipped cream or ice cream to add a protein-rich, lower-calorie topping
Editor's Thoughts on This Triple Ginger Gingerbread Cake Recipe
The triple ginger gingerbread cake recipe is a delightful blend of warm spices and rich flavors. The combination of fresh ginger, candied ginger, and ground ginger creates a multi-dimensional taste experience. The use of molasses and honey adds depth and sweetness, while the blend of cinnamon, cloves, and nutmeg enhances the aromatic profile. The texture is moist and tender, making each bite a comforting indulgence. This cake is a perfect treat for the holiday season or any time you crave a cozy, spiced dessert. Whether served fresh out of the oven or allowed to develop its flavors, it's sure to be a crowd-pleaser.
Enhance Your Triple Ginger Gingerbread Cake Recipe with These Unique Side Dishes:
Other Alternative Gingerbread Recipes to Try
Suggested Appetizers and Main Courses to Serve with This Gingerbread Cake Recipe
Why trust this Triple Ginger Gingerbread Cake Recipe:
This recipe offers a delightful combination of ginger in three different forms, providing a depth of flavor that is truly unique. The use of fresh ginger adds a bright and zesty kick, while the candied ginger brings a sweet and chewy texture. The addition of ground ginger further enhances the warm and spicy notes. With a careful balance of molasses, honey, and dark brown sugar, this cake promises a rich and indulgent experience. The meticulous instructions ensure a moist and perfectly spiced gingerbread cake that will surely impress.
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