How long will ginger cake keep?

The flavours of a gingerbread cake improve with age. Ideally wrap the cake in greaseproof paper and store in an airtight container for a couple of days before serving. Keep for 1– 2 weeks if stored in a cool place. Freeze for up to 2 months .

Why does my ginger cake always sink in the middle?

My cake has sunk in the middle. There are three main reasons for this: a/ the oven door has been opened before the cake has set , b/ the cake didn't go in the oven as soon as the mixture was ready or c/ there's too much raising agent.

What cake has the longest shelf life?

Nowadays fruitcakes are a holiday delicacy still prized for their long-lasting freshness. According to the U.S. Department of Agriculture, these seemingly indestructible pastries typically stay fresh for six months in the pantry and up to a year when refrigerated .

Why is my date cake dry?

A dry date cake is the result of too much flour and not enough moisture . This date cake recipe balances the wet and dry ingredients perfectly to produce a sticky and rich cake. As long as you don't overbake it, this tender cake should be beautifully moist.

Cupid cake is a vertically-striped red velvet cake with a Swiss meringue buttercream icing . It's topped with heart-shaped ruby chocolate decorations — perfect for that special someone in your life. This cupid cake was the Technical Bake for Cake Week on Season 4 of The Great Canadian Baking Show.

Why is it called matrimonial cake?

This lovingly paired combination of a crumbly oatmeal base and the sweet and chewy date filling supposedly gets its name from an old custom of breaking the cake over the heads of newlyweds . However, matrimonial cake is known by different names throughout Canada, such as date squares, or date crumbles.

How do you store ginger cake?

Cool the cakes in their tins for 10 mins, then transfer to a wire rack, peel off the parchment and leave to cool completely. Once cooled, you can wrap the sponges in cling film and store in a cool place for 4 days, or freeze for up to 2 months – the texture and flavour will be all the better for it.

How long can you store homemade gingerbread?

It will stay fresh at room temperature for up to five days and you can freeze it too, so you can make it ahead of time. Preheat oven to 180°C / 160°C fan-forced. Line two baking trays with baking paper. Once cooled, decorate your gingerbread with icing, lollies and Christmas decorations.

Does ginger last longer in the fridge or out?

Room temperature: Unpeeled and uncut ginger root will last up to 3 weeks stored on the counter at room temperature . Refrigerator: When properly wrapped and stored in the crisper drawer, unpeeled ginger can last for up to 1 month in the fridge. Peeled ginger will last 2 to 3 weeks in the refrigerator.

Can you eat out of date ginger cake?

Best before means that it's safe to eat after the date given - it may just not be as tasty.

Spiced Ginger Cake with Sticky Date Topping

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Gorgeously sticky and richly warming ginger cake! Topped with sticky date and nut butter. Absolutely delicious.

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Ingredients

To make the cake

150 g buckwheat flour
100 g ground almonds
2 tbsp ground flaxseeds
1½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 tbsp apple cider vinegar
250 ml plant-based milk
1 large ripe banana
1 tbsp coconut oil
100 g medjool dates pitted
5 tbsp maple syrup
1 tbsp vanilla essence
3 tsp ginger powder
1 tsp cinnamon
½ tsp clove powder
1 tsp allspice

For the date, caramel frosting

50 g medjool dates
1 tbsp peanut butter or nut butter of choice
50 ml almond milk
1 tsp organic coconut oil
Pinch sea salt

Instructions

Pre heat your oven to 180c
Grease a loose bottom pan with coconut oil.
Add all the ingredients to a food processor or high-speed blender and blitz until you get a smooth batter and there are no lumps.
Spoon the batter into the cake tin and bake for approx 40 minutes or until a skewer comes out clean.

To make the topping

In a food processor or blender–add the caramel ingredients. Blitz until smooth–it will be a few minutes before all the dates are thoroughly blended in.
Allow the cake to cool for 10-15 minutes until turning out. Top with the salted caramel topping.

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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.

More Recipes with Ginger or Dates

Discuss this Recipe with Niki

7 Responses

Please could you let me know what size tin you used. I plan on making this tomorrow. Many thanks
Reply
1. Hi Sally
  I used a 20cm
  Love, Niki xxx
  Reply
I made this cake this morning and it was lovely!! Very easy to make as well! The dough was quite heavy and my food processor didn’t mix it properly… which food processor have you got?
Reply
1. So happy you liked Mao
  I use a Kenwood, its pretty powerful and does a great job,
  Love
  Niki xxx
  Reply
Would love to try this but my family hate bananas so would do you think could be used instead?
Reply
1. Hi Rhiannon
  Well I haven’t tried but you could try cooked sweet potato or chestnuts.
  Love
  Niki xxx
  Reply

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Spiced Ginger Cake with Sticky Date Topping | Rebel Recipes (2024)