This recipe for ginger cream cake slices was shared with us by Jennifer Tolley when she ran The Barmy Baker blog. This was a favorite dessert in her grandmother’s recipe box, which she affectionately called Gram Dunning’s Ginger Cream Slices, or simply Ginger Cream. The warm and spicy sheet pan style cake is infused with fresh and ground ginger and topped with sweet and creamy fondant icing.
Gram Dunning’s Ginger Cream Cake Slices are a timeless favorite
Jennifer adapted the recipe ever so slightly from her grandmother’s original version. She likes to add crystallized ginger for her sweet spice kick. There are also more recipe options in the notes below.
What other size pots can I use?
If your pot is 10×15 inches, that should work just fine as well. The half sheet pan is actually 18 x 13 inches, which is a little too large. Alternatively, he pours about 2/3 of the batter into a 9 x 13 inch baking dish and the rest into a 9 x 5 inch loaf pan. Baking time may vary slightly, but still start checking the cake at 20 minutes. Alternatively, you can run the semi-batch option below.
Can I halve the recipe or make a smaller batch?
This recipe can easily be cut in half. Cut all ingredients in half. If using crystalline ginger, use 2 tablespoons + 2 teaspoons. For the icing, add 1/2 cup + 2 tablespoons milk replacer and a generous pinch of salt. The rest of the ingredients are easy, but if you have any questions, please let us know. Bake the dough in a 9×9 inch or 7×11 inch baking dish instead of a sheet pan. Use the same oven temperature, but cooking times may vary slightly. Check the cake 20 minutes after starting.
Can I bake this recipe as a ginger cream layer cake?
In theory this should work fine, but I haven’t tested it yet. I think baking in an 8-inch round cake pan will yield 3 layers, and baking in a 9-inch round cake pan will yield 2 layers + cupcakes.
Can ginger cream cake be made gluten-free?
We have not tested this gluten-free recipe and cannot guarantee results. But in theory, you should substitute your favorite gluten-free flour blend for all-purpose flour in this recipe.good friends swear King Arthur Measure for Measure In all of her gluten free cake making.
What other toppings can I use instead of fondant?
The cake itself is very flavorful, so simply top each serving with dairy-free whipped cream. Or you can make a classic dairy-free buttercream frosting or dairy-free cream cheese frosting. All these sweet toppings complete this ginger cream cake.
What can I do instead of shortening?
Shortening is the perfect choice for light and fluffy ginger cream cake slices. You can use non-hydrogenated, allergy-friendly types, such as Spectrum shortening. If you want to use a butter substitute, use a stick of butter. It tends to soften quickly, so don’t let it soften for more than 5 to 10 minutes at room temperature before adding the sugar and creaming. Technically you can substitute oil, but it won’t be creamy, so the cake won’t be as fluffy.
What type of molasses should I use?
First, look for unsulfurized molasses. This will narrow it down to a few types. This recipe uses a typical baking molasses, such as: grandma’s original or or golden barrel supreme baking molasses it’s the best. I love blackstrap molasses, but it’s a little heavy for a slice of ginger cream cake. If using only black molasses, choose a lighter flavored brand such as: plantation.
Special dietary notes: Slice of Ginger Cream Cake
Ingredient-wise, this recipe is dairy-free/dairy-free, nut-free, peanut-free, optionally soy-free, and vegetarian. Be sure to choose shortening, milk substitutes, and butter substitutes that meet your dietary needs.
Egg-free, vegan friendly Click here for ginger cream cake slices Egg substitute guide.
Gram Dunning’s Ginger Cream Slice
author: Alisa Fleming
Recipe type: dessert
cooking: American
- 3 cups all-purpose flour
- 1 teaspoon grated ginger (powder)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup shortening (such as Spectrum)
- 1 cup sugar
- 2 eggs
- 2/3 cup molasses
- 2 tablespoons fresh grated or chopped ginger
- 1 cup lukewarm water
- 1 teaspoon baking soda
- 1/3 cup minced crystallized ginger (optional)
- Dairy-free fondant icing:
- 2 cups sugar
- 1 1/4 cups dairy-free milk alternative (unsweetened, plain, or vanilla)
- 1 teaspoon dairy-free butter substitute
- 1/2 teaspoon vanilla essence
- 1/8 teaspoon salt
- Preheat oven to 350°F.
- Line a 10 x 16 inch or 11 x 15 inch pan with parchment paper. If you don’t have parchment paper, grease and flour a frying pan.
- In a large bowl, combine flour, grated ginger, cinnamon, cloves, and salt.
- Cream the shortening and sugar in a large mixing bowl with a hand or stand mixer until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add molasses and fresh ginger and mix.
- Measure water into a glass measuring cup, add baking soda and stir.
- Alternately add the dry ingredients and water/soda mixture to the creamed mixture, stirring after each addition.
- If using crystallized ginger, add it.
- Pour the batter into the prepared mold.
- Bake the cake for about 20 minutes, or until the top of the cake springs back when lightly pressed. You can also use a toothpick test in the middle of the cake. The cake should come out clean.
- Let cake cool completely.
- Add the sugar, milk alternative, and butter alternative to a heavy-based saucepan. Cook over medium heat until it reaches 232-235°F (softball stage).
- Let the mixture cool.
- Add vanilla and salt and mix until creamy and spreadable.
- Once the icing and cake are cool, frost the cake. Slice and enjoy.
Serving size: 1 slice calorie: 157 fat: 5.6g Saturated fat: 1.7g carbohydrates: 26.5g sugar: 18.1g sodium: 80mg fiber: .3g protein: 1.3g
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