Im baking a ginger cake.what should I put with it?

5 Responses to Im baking a ginger cake.what should I put with it?

1. 

   veronicaa on December 31, 2007 at 9:51 am

   peanuts, or walnuts
2. 

   nobody on January 3, 2008 at 1:52 am

   you know you just made me hungry, sounds good just plain and a cup of tea or coffee with it. hope it turns out good mmmmm
3. 

   gonnawin on January 3, 2008 at 2:37 am

   I would make a spice buttercream icing…allrecipes.com has some great buttercream recipes…then to spice it up add in cinnamon, nutmeg, and maybe even a bit of brown sugar…keep adding till the taste is good for you..(little bits go a long long way) you could also buy apple pie spice, or pumpkin spice in the spice isle and add it to taste.
4. 

   mevlana on January 4, 2008 at 3:54 pm

   heres a custard recipe and a recipe for ginger tea

   Ginger Tea Recipe

   Sweetened Tea, Brewed With Milk, Ginger, and Spices (Chai)
   Loose tea from Indian groceries is much stronger than most tea sold in tea bags in this country. If you want a stronger tea, you can use 3 TBS of loose Indian tea and omit the tea bags.

   Mix in saucepan:
   3 cups water
   3 cups whole milk
   3 TBS sugar
   1 1/2 – 3 TBS grated fresh ginger
   1 1/2 teaspoons tea masala*
   contents of 9 tea bags
   1 TBS loose Indian tea
   3 mint leaves (opt.)
   Bring to a boil, cover, turn the heat to low, and simmer for about 2 minutes. Strain into a teapot, pitcher, or individual cups

   *To make tea masala, mix well together:
   3 TBS ginger powder
   1/2 TBS clove powder
   1/2 TBS black pepper powder
   1 TBS cinnamon powder
   1 TBS cardamom powder
   You can save a batch of tea masala and use it over time – no need to make it fresh each time.
   Category Drinks
   Servings 6 cups Serving Size 3/4 cup
   Calories 76 Protein 3 g
   Fat 2.9 g Carbohydrates 9 g …

   Maple Pumpkin Pots de Creme

   1 cup heavy cream
   3/4 cup whole milk
   3/4 cup Grade B maple syrup
   1/2 cup canned solid-pack pumpkin
   7 large egg yolks
   1/2 teaspoon ground cinnamon
   1/8 teaspoon freshly grated nutmeg
   1/8 teaspoon salt

   Special equipment:
   10 (2 to 3-ounce) custard cups or ramekins

   Preheat oven to 325 degrees F.

   Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.

   Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.

   Add hot pumpkin mixture to yolks in a slow stream, whisking constantly. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups). Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.

   Cook’s note: Pots de creme can be chilled up to 2 days….
5. 

   Suz on January 6, 2008 at 3:16 am

   Warm lemon sauce is good with Gingerbread, or a lemon glaze or icing.

   Lemon Sauce Recipe

   INGREDIENTS:
   1/2 cup granulated sugar
   1 tablespoon cornstarch
   1/4 teaspoon salt
   1 cup boiling water
   1 tablespoon finely grated lemon peel
   2 tablespoons fresh lemon juice
   1 tablespoon butter
   PREPARATION:
   In a saucepan, combine sugar, cornstarch and salt. Add boiling water. Cook, stirring constantly, until mixture is thick and clear. Stir in lemon peel, lemon juice, and butter. Serve warm over dessert or bread pudding.

   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

   For the icing:
   1 tablespoons lemon juice
   1/2 cup plus 2 tablespoons confectioners’ sugar, sifted
   1 tablespoon warm water

   Whisk the lemon juice into the confectioners’ sugar first, then gradually add the water. You want a good, thick icing, so go cautiously and be prepared not to add all the water. Spread over the cooled gingerbread with a palette knife, and leave to set before cutting.
   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

   Creamy Lemon Icing recipe

   1/2 stick (2 oz) 50 g softened butter or margarine
   1/4 tsp salt
   4 cup (1 lb) 450 g icing sugar (confectioners sugar)
   1/3 – 1/2 (us) cup (75 – 100 ml) double cream (heavy cream)
   2 tsp spoons grated lemon rind
   1 tbsp lemon juice

   1. Cream the butter or margarine and lemon rind with the salt. Sift the icing sugar.

   2. Heat the cream to just under boiling point and add the lemon juice

   3. Beat the sugar and hot cream into the butter alternately, blending well after each addition.

   4. Continue beating until the icing is cold, creamy, and thick enough to spread.

   5. Note For a stiffer icing, use a little less cream.