Ginger Cake: Bolo Do Gengibre
Serves: 2
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
67
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
All-Purpose Flour (sifted)1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Ground Cinnamon1 tsp
Ground Ginger1 tsp
Ground Cloves1 tsp
Nutmeg (freshly grated)2 cup
Shortening1.666667 cups
Sugar5 large
Egg (separated)1 cup
MilkDirections:
1
Preheat the oven to moderately slow (325 degrees F
2
) Sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside
3
Cream together the butter, shortening and sugar until fluffy-light
4
Add the molasses and cream well; beat in the eggs yolks, 1 at a time
5
Combine the Madeira and the milk
6
Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients
7
Beat the egg whites to soft peaks and fold gently into the batter but thoroughly
8
Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch
9
Cool the cake right-side up in its pan on a wire rack 10 minutes; loosen with a spatula then the cake out of the rack, remove the pan, and cool to room temperature before cutting
10
Serve plain, or frost if you like with your favorite butter cream to which you have added about 1 tablespoon of Madeira wine and 2 to 3 tablespoons of chopped preserved ginger