Zutaten für Ginger Cake Bolo Do Gingibre
- All Purpose Flour
- Baking Soda
- Baking Powder
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Nutmeg
- Unsalted Butter
- Shortening
- Sugar
- Light Molasses
- Eggs
- Madeira Wine
- Milk
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Zubereitung von Ginger Cake Bolo Do Gingibre
- Preheat the oven to moderately slow sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside
- Cream together the butter, shortening and sugar until fluffy-light
- Add the molasses and cream well
- Beat in the eggs yolks, 1 at a time
- Combine the madeira and the milk
- Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients
- Beat the egg whites to soft peaks and fold gently into the batter but thoroughly
- 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
- 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
- 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
Nutrition Information (Approximate per serving)
Sodium
90 g
Sugar
1593g
Fat
644g
Carbs
273g
