For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
25cm square (10 inch) cake tin and line it with
ver sides.
For the ginger cake, sift flours, baking soda and
egrees F.
For the cake, in large bowl combine flour
n lemon zest and the ginger.
Using a rubber spatula
n medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and
ine an 8 inch square cake pan with parchment paper.
Fold in flour and ground ginger. Add milk, 1/2 lb
Grease a 9 inch square cake pan.
In a stand
nd flour an 8 inch cake pan.
Cream butter, maple
whisk together the flour, sugar, ginger, baking powder and salt.
Place 1 cake layer on a cake plate and spread half the frosting over sides and top. Press half the coconut around sides and over top.
Beat cream in a large bowl with an electric mixer until soft peaks form. Add raspberries; fold until just combined. Spread raspberry cream over top of cake on plate.
Spread half the remaining frosting over sides of remaining cake. Place cake on top of cream. Spread top of cake with remaining frosting. Press remaining coconut around sides and over top of cake. Refrigerate for 30 mins.
ntil slightly thickened.
Cool cake in pan 5 mins. Remove
aper.
Sprinkle with crystallized ginger and bake in a 350
ive you a true white cake. Do this into a bowl
Preheat oven to 350 degrees. Gease and flour a 9x13 baking dish.
Cake:
Combine cake mix with four eggs,2/3 cup oil, 2/3 cup milk and 1 tsp cinnamon. Pour into prepared cake pan. Bake for 25 minutes.
Crumb topping:
Sift 3 3/4 cups flour, white sugar and remaining tsp of cinnamon together. Add brown sugar, vanilla and 3 sticks of room temperature butter to flour mixture. Combined with pastry cutter or fork until coarse and crumbly. Top cake with this crumb mixture and continue to bake for 20 minutes.
Combine the gelatin and cake mix, mixing together well.
Add oil, eggs, water, and lemon extract; mixing together.
Pour batter into a greased and floured 9x13 inch baking pan.
Bake according to cake mix package directions.
(You may choose to use a pan size other than 9x13).
For the frosting:
Mix together the lemon juice and powdered sugar.
After the cake has baked, but is still warm, ice with the frosting.
on-stick cake tin.
First, prepare the ginger. In a
00b0F. Grease a 8 inch cake pan and sprinkle with flour
Grease deep 9-inch round cake pan.
Beat butter and