Rich and sticky gingerbread with marmalade

What do you do with a surfeit of marmalade? Make ginger cake, of course! Amy served up this delight recently, and cake clubbers schanufed it down in short order. The rule of waiting until 10.15 before diving in for seconds served us badly, as several late comers turned up at the last minute and deprived us of quite so much cake, but everybody agreed that it was most excellent!

Rich and sticky gingerbread with marmalade

Make it like this recipe.

As always, I made this entirely in the food processor and deviated from the recipe. I used about 1/4 c molasses and 1/2 c golden syrup (mainly because I ran out of the former). And added chopped dates instead of raisins.

The reason for making sticky gingerbread with marmalade was an overabundance of marmalade made from this recipe. Warning: Use small fruit or you will suffer the same fate! I ended up with 15 cups of pulp!

Mighty Citrus Marmalade, from here.

About 7 x 350g jars

2 grapefruit
2 lemons
2 oranges
2 1/4 litres water
Sugar – 1 cup for each cup of fruit pulp

1/ Wash the fruit and cut into small wedges. Remove any excess pith, blemished parts and the pips.

2/ Place the fruit in a kitchen whizz.

3/ Whizz the wedges until they are chopped into fine pieces.

4/ Place all the pulp into a large saucepan and cover with the water.

5/ Bring to the boil and boil for 45 minutes until the fruit is soft.

6/ Let the fruit pulp cool down slightly.

7/ Measure the pulp in cupfuls and return it to the large saucepan. You may wish to leave the marmalade at this stage and continue making it the following day.

8/ Add 1 cup of sugar for every cup of pulp. Bring the pulp back to the boil and stir until the sugar has dissolved.

9/ Boil briskly and stir regularly until the “setting stage” is reached. This can take up to 50 minutes.

10/ Place 1 tsp of mixture on a saucer and allow to cool.

11/ Run your finger across the top of this cooled marmalade and if a skin forms across the surface, then the setting stage has been reached.

12/ Take the marmalade off the stove and cool for 10 minutes.

13/ Place into sterilised jars using a ladle or small jug and seal firmly with hot rubber-lined lids.

14/ As the jars and marmalade cool, the lids will be sucked down and may even make a popping sound. This indicates a secure sealing of the marmalade. The marmalade can be stored in a cool, dry place and will keep for a number of months.

To sterilise the jars: Wash the jars and lids thoroughly in hot, soapy water. Rinse, then place in an oven preheated to 100[Degree] for 10 minutes. Lids must be free from rust and have a rubber seal.

Published in: on March 19, 2012 at 21:11  Leave a Comment  

Triple Ginger Biscuits

Amy filled a horrifying blank in the Cake Club Calendar at the last minute, showing her devastating dedication by choosing a recipe that could be carried over 18 km by bicycle without collapsing. We salute you, Amy! And we like your biscuits very much. Gnom gnom.

The original recipe can be found at

2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.

Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.

Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack.

Published in: on May 25, 2011 at 18:15  Leave a Comment  

Sticky Black Gingerbread

Noticing a horrifying blank space on the cake club calendar in this post Easter lull, Pen stepped into the breach with an old family recipe all the way from the Orkney Isles. The hungry cakers tucked in with great glee, saying that the ginger cake was both delicious and wholesome. Um, said Pen, any recipe that starts with 8 oz of black treacle is not exactly the epitome of health. Especially when the next two ingredients are butter and sugar. Oh well, said everyone, and went back for seconds anyway.

Sticky black gingerbread

8 oz treacle
8 oz butter
8 oz butter
2 beaten eggs
12 oz flour
2 dessert spoons ground ginger
3 tsp cinnamon
pinch salt
2 tsp baking soda
half pint milk

Melt the treacle, butter and sugar together. Take the pan off the heat and stir in the beaten eggs. Stir in sifted dry ingredients.

Warm the milk to blood heat, add the baking soda and quickly stir into the other mixture.

Pour into greased and lined tins (about 30 cm square) and bake in a slow oven for 1 to 1.5 hours.

Tastes even better the next day after a few hours maturing wrapped in tin foil.

Published in: on April 26, 2011 at 21:03  Leave a Comment  

Ginger Shortcake and Chocolate Brownies

The Cake Club Calendar having fallen rather silent and empty of late, Kat leaped into the breach with not one but two excellent slices. Cake Club went al fresco for one week only as the tea room was booked – fortunately the sun crawled out from behind the clouds and provided a rather nice morning tea in the fresh air.

Ginger Shortcake (Mackenzie Muster ‘a century of favourites’)
125 g butter
125 g sugar
1 tablespoon golden syrup
1 egg
Pinch salt
1/2 teaspoon baking powder
1.5 teaspoon ground ginger
225 g flour

Cream butter and sugar together. Add egg and golden syrup and beat well. Sift in baking powder, ginger, flour and salt. Mix together. Put mixture into a shallow tin and press out with damp fingers. Bake at 180°C for 15-20. When cool, ice with ginger icing

Ginger icing
1 cup icing sugar
25 g butter
1 teaspoon ground ginger
1 tablespoon golden syrup
Approx 3 tablespoons boiling water

Place icing sugar, butter, ginger and golden syrup in a bowl. Add water one tablespoon at a time until you reach the desired consistency. Pour over the cooled shortcake and spread to make an even coating.

NB: I added more ginger than the recipe described (they suggested 1 teaspoon). Add to your taste.

Chocolate brownie (Women’s Weekly Best Food Desserts, 2004)
150 g butter
300 g dark chocolate
1 1/2 cups (330g) firmly packed brown sugar
4 eggs lightly beaten
1 cup flour
1/2 cup sour cream
1/2 cup (75 g) ground hazelnuts

Preheat oven to 160°C and grease and line a shallow tin. Stir butter and chocolate in a small saucepan until smooth. Transfer to a medium sized bowl. Stir in sugar, eggs, then flour, sour cream and nuts. Spread mix into the prepared tin. Bake for 30min and cool in the pan.

NB: The recipe calls for 75 g coarsely chopped hazelnuts, but we only had ground hazelnuts.

Raspberry sauce
2 cups raspberries
Sugar to taste

Add raspberries to a saucepan and cook over a medium heat until they fall to pieces. Add sugar to taste and continue cooking until it has reached your desired consistency. Make sure it doesn’t burn. Sieve through a fine mesh sieve to remove the pips.

Published in: on April 25, 2011 at 19:02  Leave a Comment  

Rhubarb and Ginger Cake

Susan put on the baking hat this week and cooked up a rhubarb and ginger cake to whet the appetite of hungry Cake Clubbers. It worked! Summer field work means that attendance has been down lately, but that’s okay – that just means seconds for the people who do turn up. Hooray for office work! Susan’s recipe will follow.

Published in: on February 20, 2011 at 21:03  Leave a Comment  

Ginger log

This week was the turn of your faithful web editor, and a monstrous turn it was too. Pen rolled out an old family recipe for ginger log, and scaled it up to proportions appropriate for the feeding of a hungry Cake Club. It doesn’t contain any added sugar or butter, but probably isn’t very good for you. Her report follows.

Ingredients from the motherland
1/2 pint double cream
8 oz ginger biscuits (or as long as you want it!)
sherry or similar
crystallised or stem ginger for decoration

Ingredients used by the daughter
1 litre cream
100 Griffin’s gingernuts (5 packets)
A generous dollop of Kahlua
Chocolate buttons and walnut halves for decoration

Put small amount of booze in a bowl. Whip half cream until it is fairly stiff. Careful not to turn it into cheese! Dip biscuits one at a time into alcohol (only briefly or they will disintegrate) and stick together with stiff cream until you have a long caterpillar on a serving dish. One fruit spoon of cream per biscuit is about right. Put in refrigerator overnight (or for as long as you’ve got). Next day whip remaining cream and cover biscuit roll completely. Decorate. The more the merrier. Cut diagonal or straight slices from loaf.

The hungry caterpillars were served facing each other on a handy rimu plank. There may now need to be a new cake club award for Longest Dessert.

Published in: on July 27, 2010 at 18:11  Leave a Comment