Culinary Institute of America

Ginger Cake

Preparation info
  • Makes

    35

    cakes ( 2 oz each)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Butter 8

Method

  1. Lightly butter and dust with flour 35 baking pans, 3 in/8 cm in diameter, 1½ in/4 cm high.
  2. Melt the butter, add the brown sugar, corn syrup, molasses, ginger, and cinnamon, and blend well. Remove from the heat.
  3. Blend the baking soda with the milk, add the eggs, and add to the sugar mixture.
  4. Add the sifted flour and blend well. Pour 2 oz/60 g