Re: Cakes
SPICED GINGER CAKE WITH CANDIED CREAM
1 ¾ c. sugar
1 ½ c. vegetable oil
4 large eggs
3 large carrots, finely grated
1 c. minced fresh ginger (about ½ lb.)
2 c. flour
2 t. baking powder
1 ½ t. baking soda
¾ t. salt
2 ½ T. ground ginger
2 ½ t. cinnamon
1 t. allspice
½ t. cloves
1 ½ c. chopped walnuts or pecans
Candied Cream (recipe follows)
Sugar for garnish
Beat sugar and oil for 3 minutes or until smooth. Add eggs, one at a time. Beat in carrots and fresh ginger. Whisk dry ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts. Pour into lightly greased 13 X 9-inch pan. Bake at 350* F. 45 to 50 minutes or until tests done. Cool on rack; serve with Candied Cream. Garnish as desired.
CANDIED CREAM
MAKES 2 ½ C.
1 c. heavy cream
2 T. confectioners? sugar
1 t. vanilla extract
1/3 c. chopped candied ginger
Beat cream at high until foamy; gradually add sugar and vanilla, beating to stiff peaks. Stir in candied ginger.
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