The Governess's Ginger Cake With Candied Orange

Name: The Governess's Ginger Cake with Candied Orange (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: Holiday
Ingredients: 2 cups All-Purpose Flour; 1 tsp Baking Soda; 1 tsp Ground Cinnamon; 1/2 tsp Ground Ginger; 1/4 tsp Ground Nutmeg; 1/4 tsp Salt; 1/2 cup Unsalted Butter-softened; 3/4 cup Granulated Sugar; 2 Large Eggs; 1/2 cup Molasses; 1/4 cup Milk; 1 Orange-peel only, cut into strips; 1/2 cup Granulated Sugar; 1/4 cup Water

⏱1h 30m

👥8 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A warmly spiced ginger cake, perfect with a cup of tea, featuring a simple candied orange peel topping.

2 cups All-Purpose Flour

1 tsp Baking Soda

1 tsp Ground Cinnamon

1/2 tsp Ground Ginger

1/4 tsp Ground Nutmeg

See all 14 ingredients ↓

(0 reviews)

⏱1h 30m

👥8 servings

🔥350 cal

Easy

🍽️Holiday

🥗Vegetarian

A warmly spiced ginger cake, perfect with a cup of tea, featuring a simple candied orange peel topping.

#Cake #Ginger #Orange #Dessert #Baking

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
To make the candied orange, combine Orange-peel, Sugar, and Water in a small saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the peel is translucent and the syrup has thickened. Drain the orange peel and set aside.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together Butter and Sugar until light and fluffy. Beat in Eggs one at a time, then stir in Molasses and Milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Top with Candied Orange before serving.

Ingredients

Dry Ingredients
2 cups 240 g All-Purpose Flour
1 tsp 5 mL Baking Soda
1 tsp 5 mL Ground Cinnamon
1/2 tsp 2.5 mL Ground Ginger
1/4 tsp 1.25 mL Ground Nutmeg
1/4 tsp 1.25 mL Salt
Wet Ingredients
1/2 cup 113 g Unsalted Butter-softened
3/4 cup 150 g Granulated Sugar
2 2 Large Eggs
1/2 cup 120 mL Molasses
1/4 cup 60 mL Milk
Candied Orange
1 1 Orange-peel only, cut into strips
1/2 cup 100 g Granulated Sugar
1/4 cup 60 mL Water

Equipment

8-inch square baking pan
Mixing bowls
Whisk
Saucepan
Wire rack

Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
To make the candied orange, combine Orange-peel, Sugar, and Water in a small saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the peel is translucent and the syrup has thickened. Drain the orange peel and set aside.
In a large bowl, whisk together all Dry Ingredients.
In a separate bowl, cream together Butter and Sugar until light and fluffy. Beat in Eggs one at a time, then stir in Molasses and Milk.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Top with Candied Orange before serving.

Nutrition per serving

Calories 350