I'm craving dark n spicy ginger cake.. UPDATE! | Arthritis Information

 

with cashew sauce. Anyone know someone with a recipe like this? lorster2008-12-25 11:48:14Me too.  I keep looking for that recipe every time I log in but it's never here. 

kweenb2008-12-11 15:41:25Oh man, sorry you guys. You know how it gets when you are overextended on time commitments.


This cake is moist and flavourful but not too sweet, which I like:

Dark 'n' spicy gingerbread cake:

Dry ingredients:

1 1/2 cups flour
1 cup dark brown sugar
1 1/2 tsp ground cloves
1 1/2 tsp ground cinnamon
1 1/2 tsp ground cardoman seed
pinch of salt

Wet Ingredients:

3/4 cup dark molasses
1/2 cup butter, melted
3 eggs, beaten
1/3 cup fresh minced ginger
1 tsp orange zest

Also:

3/4 cup hot water
1/2 tsp baking soda

Preheat oven to 325 degrees.

Sift together dry ingredients.

In a large mixing bowl, combine wet ingredients. With a wooden spoon, mix the dry ingredients into the wet ingredients, adding it in increments.

In a small bowl, dissolve the baking soda into the hot water, and then vigourously stir into the cake mix. Pour into a 9" X 12" baking pan and bake for 35-40 minutes, or until the cake edge leaves the side of the pan.

The recipe doesn't say to grease or flour the pan but I did and it didn't hurt it. I also ground the spices from whole using a coffee grinder. Fresh ground cardoman seeds have a lot more flavour than if you buy cardoman pre-ground. I think this cake would be really good with ice cream or whip cream. I love this cashew sauce so I put it on a lot of stuff. I'm not sure if it's the best thing ever for this cake, but it's okay and BF really liked it. I think if i add some poached pears it will be a perfect combination.

I've posted this before because it's so good and so surprisingly fluffy after it's been in the fridge a while:

Cashew Whip
A rich non-dairy topping, cashew whip is great on fruits or desserts.

Makes: 1 cup.     Prep:   5 minutes.

1 cup raw cashews
1 tablespoon maple syrup
½ teaspoon vanilla extract
1 tablespoon mirin
¼ teaspoon sea salt
½ cup water


Grind nuts in a blender into a fine meal (be careful not to make nut butter!). Add maple syrup, vanilla, mirin, salt, and ¼ cup water. With the machine running, add additional water, 1 tablespoon at a time, to make a thick creamy consistency. Blend until completely smooth. Chill. (Whip will thicken slightly.)

Original recipe by Becky Boutch.


Mmmmm.....me want more!
Sorry again for the long delay from request to post. Let me know how it turns out for you!Gimpy-a-gogo2008-12-11 16:55:11Awww thanks gimpy. that is gonna get made this weekend even though I have to work. that looks awesome.......  I'm going to try to get some baked too.I may sound really dumb for an old lady, but what is "mirin"? I've never heard of it before.[QUOTE=Nini]I may sound really dumb for an old lady, but what is "mirin"? I've never heard of it before.[/QUOTE] I think I'm going to make the cashew sauce and also some rum sauce to top this cake.I don't know why it has mirin in it, but I've never made it without the mirin so I don't know what it would be like if you didn't add it.This sounds so GOOD.  I may have trouble getting cardoman seed here in Mexico but I'll take a look when I go to Puerta Vallerta next week to shop.  I want to make it for our Christmas Eve party.  Gimpy, if I can't find cardoman can you think of any substitute?  Or do you think I could leave it out?  LindyLinB, I have no idea. Cardoman is such a distinctive flavour. I'd say try substituting specualaas, but that might be even harder to find in Mexico. (Also, this makes a surpisingly small amount of cake. It's 9 X 12 but it only rises to the height of a brownie. Mmmmmm.....cake.)Thanks Gimpy, I use Cardoman to make Chai but I didn't bring any with me.  It really sounds like a tasty cake.  LindyI just wanted to report the dark 'n' spicy ginger cake with poached pears and cashew sauce was a HUGE success!OMG, this was sooo good!! And it is really good for breakfast, lol. My mom had a fit and wanted home made whipped cream so that is what we topped it with. But this is so good and so moist and man, that ground cardamon is so good. (I ground my own spices also gimpy, good suggestion) anyway, hope all of you are having a great holiday. This is definitely a keeper recipe. Glad we could exchange ginger food recipes.
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