years ago when I first found this recipe it was a pound cake, I've messed
around with it so much that it is very different from the original. The
only thing the same is the double ginger. It's become a very light
cake. You can make this as a layer cake, but I generally do this as a
bundt cake. Just finished baking it for church tomorrow.
If you like the tang of buttermilk or sourcream you'll love this! A great
Fall cake -- dried ginger tastes very different from fresh ginger, this
recipe uses both. Two leaving agents & cornstarch make this a very light
cake. Easy to make, but you need to start the sourdough about 3 days in
advance.
* Exported from MasterCook *
Double Ginger Sourdough Cake
Recipe By :Deirdre Dee Zofia Alicia Cox
Serving Size : 24 Preparation Time :0:00
Categories : !! Church Baking Cakes
Sourdough
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 sticks butter -- 12 TBSP
1 1/4 cups dark brown sugar -- packed
1 cup sugar
2 Tablespoons vanilla
1 teaspoon ground ginger
1 Tablespoon fresh ginger -- rounded
3/4 teaspoon baking soda
1 recipe Basic Sourdough Starter
1 1/4 cups all purpose flour
6 Tablespoons corn starch -- leveled
1/2 cup dry milk
3 eggs
Basic Sourdough Starter
2 cups flour
1 teaspoon salt
3 Tablespoons sugar
1 Tablespoon yeast
2 cups lukewarm water
Cream Cheese Glaze
4 ounces cream cheese -- softened
2 Tablespoons butter -- softened
1 teaspoon vanilla
1 cup powdered sugar
milk
Preheat oven to 350 degrees. Place rack in center of oven. Place a glass
or metal pan filled with water on bottom of oven. This will make a moister
cake.
Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with
flour. Shake out the excess flour, then set aside.
Melt butter. Stir in sugars, vanilla, eggs, gingers and baking soda. Add
baking soda in pinches. Break up the lumps by rubbing with your
fingers. Stir in sourdough. At this point to ensure a good mix you could
beat the batter.
Stir in corn starch, flour & dry milk until just well blended. Once you
have added flour you do not want to "mess with" the batter. The more you
stir your batter after you have added the flour, the tougher your cake will
become. Pour into cake pan, tap the pan once or twice on the counter to
get any air bubbles out of the cake batter.
Should take about 60 minutes to bake. When done you should be able to
smell the cake, look for the sides of the cake to pull away from the pan
and finally test the center of the cake with a cake tester.
Cool the cake for 20 minutes. Invert cake on plate. Cool
completely. Frost with a cream cheese glaze.
Basic Sourdough Starter
With a wooden spoon, stir dry ingredients together in a large mixing bowl
and gradually add luke-warm water. Stir until mixture resembles a smooth
paste. Cover with a towel or cheesecloth and set in a warm place - 85 degF
(30 degC) - to sour. Stir mixture several times a day. In 2 or 3 days
sourdough will be ready. Store in a heavy plastic container, with a hole
punched in lid to allow gases to escape. Do not allow sourdough to sour
more than 4 days. If necessary you can freeze the starter after 2 or 3
days and defrost when ready to use.
CREAM CHEESE GLAZE
Frosting: Combine all frosting ingredients, except milk in a bowl and beat
with a hand mixer until thoroughly incorporated. Add milk 1 TBSP at a time
until desired consistency is reached.
If you like the tang of buttermilk or sourcream you'll love this! A great
Fall cake -- dried ginger tastes very different from fresh ginger, this
recipe uses both. Two leaving agents & cornstarch make this a very light
cake. Easy to make, but you need to start the sourdough about 3 days in
advance.
Description:
"If you like the tang of buttermilk or sourcream you'll love this!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 243 Calories; 10g Fat (36.2%
calories from fat); 3g Protein; 36g Carbohydrate; trace Dietary Fiber; 52mg
Cholesterol; 234mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Non-Fat Milk; 2 Fat; 1 1/2 Other Carbohydrates.
NOTES : IIf using unsalted butter add 1/2 tsp salt. Salt brings out the
sweetness to don't eliminate it entirely.
I don't use oleo in baking, but it would probably be OK instead of
butter. It would affect the taste somewhat. Do NOT use that nasty stuff
that comes in tubs though.
Yes, I did say 2 TBSP vanilla. My theory is that it is almost impossible
to OD on vanilla. With strong ginger a larger amount of vanilla is useful.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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