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I’m really glad I was recommended by RU-vid the cola recipe because I started watching all your other videos. It’s really relaxing and I love the quality. Great videos 👍
Am I the only one wondering why the fuck youtube recomended the cola video? Not that it’s bad, in fact I’d say it’s quite great hence why I’m here now, but I haven’t watched anything along these lines before and I don’t know what it’s going off of to recommend it to me. lol
Fierro same thing here ... I thought it had been because ive been on a rootbeer making kick . rootbeer making as well as brewing in my family dates back further than i can fathom . and with me having the surname of one of americas top beer makers to boot. I use my grandfathers 1932 bottle capper when i bottle . it brings back memories of my childhood making rootbeer with my father . Im going to give glens method a try (simple syrup and carbonated water) .. It must be great when you want soda but cant wait for yeast to do their important job they have 😄
Aha! Suddenly I understand. I used to live near a Jamaican bakery, and they kept a big bucket of homemade ginger beer below the counter, which they'd sell you illegally if they trusted you and you knew to ask for it. They also sold wonderful spiced ginger bread, and now I know the connection all these years later.
I adore the chemistry between you two, its flawless. RU-vid has so much accentuated enthusiasm and exaggerated reactions it's nice to just have simple, relaxed genuine interactions.
I've never heard the term 'visiting cake' before, but it's mine now! It instantly makes sense. I don't know why everyone hasn't always used it. (Maybe because nobody ever visits anymore?)
This is a great recipe! When I was making it, I noticed and thought it weird, that there isn't any salt, but a lot of other sweet things. So I went ahead and added 2 teaspoons of salt with the sugar. Also, I didn't have molasses, I used honey instead. I don't regret a thing. It tasted amazing. Sometime in the not too distant future, I'll try it with the molasses and no salt.
Made this cake after I made my ginger beer (the opening of which is super exciting,think safety glasses and leather gloves out in the garden) it took me straight back to my English childhood. I served it in the Yorkshire fashion with a slice of cheese and a cup of tea. Thanks for both recipes.
Here in a region of England called Yorkshire - there is a cake recipe called 'Parkin' that is essentially this recipe but with added oatmeal that give the texture like a cake flapjack and the longer you keep it the stickier and stronger the flavour. It is amazing especially in Autumn and Winter. Even better with warm french custard.
This reminds me of a northern cake in the UK called Parkin, pretty much the same ingredients but it’s made with oats. My Nan used to make it all the time when I was a kid and we always loved it. I’ve tried to do it myself so many times but it’s not the same, my nans was very light and fluffy with that sticky layer on the top, mine is really dense. Hopefully one day I’ll get it right :-)
I made the ginger beer, and used the leftover ginger plus 2 ripe bananas in a version of Nigellas Clementine cake. Took out the citrus and added a pinch of salt, and it was Amazing! Thanks for the great idea! I’m gonna try this cake on my next batch of ginger beer, which will now be on repeat at my house!
Omg this is delicious! Since I never saw fancy or regular molasses here, I googled a substitute (3/4cup brown sugar + 4 tbsp water) and it turned out really good! How am I gonna explain the family that I ate half the cake all by myself ?
Just made my first batch of ginger beer it’s sitting on the counter. In the middle of making the ginger cake waiting for my pot to cool down. I only had cooking molasses so we’ll see how it goes. Spice cake is one of my favourites. 🇨🇦
The Coca Cola video really gave me a great new channel to watch. I am interested in starting to cook, and your sheer knowledge and fun experimenting makes me more excited.
Just baked this cake last night, enjoying for breakfast (sans icing). I must say, it is absolutely fantastic! Thinking my next cake will be a ginger-carrot cake, but this one is for sure in the rotation now!
Ever since I made your ginger beer I've had the leftover ginger and spices mash sitting in the freezer earmarked for this cake recipe. After picking out the whole spices, I finally made the cake today and now wish I hadn't waited so long because this was one of the most delicious spice cakes I have ever eaten. Thank you so much for sharing the recipe. The only issue I have with it: the key ingredient requires you to make an entire batch of ginger beer first! So not really an issue, is it? 😉 I'm so glad I have the leftovers from my second batch of ginger beer reserved in the freezer.
I'm glad I stuck around after that cola video. This is now probably my favorite cooking channel on here! I'm gonna have to try some of these recipes when I get the chance!
If one isn't making ginger beer, what would you suggest as a substitute to the leftover seasoned ginger pulp - a combination of what spices? Thank you.
I'm not sure when i first saw his channel but it seemed like at the time it was in the tens of thousands of subs, and then one day i was watching a recipe and notice that he was at 124k
""Another great recipe Glen , I enjoyed all your recipes during the lockdowns , and tried yor breads , thanks so much for all the info and best wishes to you and yours , from Dublin Ireland.😉👍
Not only am I loving your videos for their wonderful Alton Brown meets America's Test Kitchen vibe mixed with a genuineness and a everyone-can-do-this feeling but additionally, whenever you and Julie review the end result, I find the interactions of you two quite endearing. Question: have you or would you ever try some variation of a Dutch baby also known as an American popover or German pancake?
sounds wonderful & for a thought a little red pepper in your cake? there is a ginger snap commercially available that has just a hint of red pepper, & I love it, I love spice cake, and ginger, so you can send sample to Randy........ for quality control purposes, lol. I don't do much icing either as I refuse to eat flavored lard. but normally only caramel, or 7 minute frosting made with egg whites
For those who will not make ginger beer, what would be a good substitute for the ginger mash? Probably grated ginger, but how much would you suggest? Also, I live in US where the is ight and dark molasses - no "fancy". the molasses you used appears to be dark. Thanks.
lol...visiting cake! Sounds like something said in the early/mid 1900s! I like the term, unfortunately, we can't use it right now, but later! :) I've just finished making ginger beer for your recipe and the ginger bug a few days ago, from your recipe. I think I'll try the Ginger Bug Cake! EDIT Tried the cake and made a glaze out of panela , butter, water and then when cooled a 1/4 cup of rum. This is going to be my next show off cake! I’m drooling just thinking about it.
Hello from Ontario! First, I’d like to say, my boyfriend and I love your videos and watch them all the time, our first video was the ginger beer video as we wanted to make some for a date night, we’ve been watching ever since, you and your wife are so much fun, keep it up! I wanted to ask if this recipe could be made into cupcakes/muffins, I was going to follow my “1 x 8-9” round = ~12 cupcakes” rule but I wanted to know if there were any tips (don’t fill as high, bake for a much shorter amount, etc.) I’m making them for my boyfriend’s birthday! Thank you to anyone in advance!
I made this today and told my girlfriend “It’s a visiting cake.” She said she was confused. I explained, “you know, when you have visitors or you go visit someone.” She replied, “Oh, like old people.”
Hello from Austria, unfortunately, there's no molasses here. 😢 What's a recommended replacement for it? (And what other tweaks does such a replacement come with?) Thanks a lot in advance for any advice!! And so many big thanks for the cool stuff on this channel!!
I like doing things like this - using stuff that others might discard - like making citrus marmalade from the lemons you use when you make elderflower lemonade. Do you have elder trees in Canada? 😃👍🎂
you should make swedish chokladbollar, it's my favourite swedish coffe snack/fika you need: 100g butter 3dl oats 1dl sugar (not powderd) 3cl strong coffe 3cl cocoa powder 1cl vanilla sugar and granulated sugar or cocos chips to roll them in melt the butter on a low temperature, mix all of that in a bowl exept the cocos or granulated sugar and let it sit in room temperature for a while make the balls about 3cm in diameter or the size of meatballs then roll them in the granulated sugar or cocos ( i preffer sugar) and let them sit in the fridge for about 30 minutes
Hi Glen, Love your channel thanks so much for all your recipes and hard work. One thing about this recipe I've noticed is that unless you make the ginger beer ahead of time you really don't know how much of the spices to add. I've made it now and just guessing at the ratios and taking into consideration that the previous ginger and spices were boiled I made a few adjustments. Spices: 20g ginger, 1 star anise, 4 whole cloves, 6 whole All Spice, 1 black Cardamom pod. Ground together in a spice (coffee) grinder. Add spices to the molasses and butter before heated. Heat to a medium/medium high to release fragrance of the spices. Turn down heat add egg and dry ingredients as instructed. Follow the rest of the recipe. It's still in the oven so I haven't tried it yet but I figure I'd adjust spices after tasting. I am just a beginning cook so any comments/advice Glen?
Well cake came out well. Tasted great so I suppose I used about the right amount of spices. It did have one small problem though. The center was slightly sunken and denser than the outsides. It's bee suggested to me that this might be because of the altitude where I live here in Denver (5280'). It's also been suggested that I might try using less baking powder (used 1/4tsp), covering the cake with aluminum foil, or baking the cake slightly hotter than before. Does anyone know what might be the cause and solution to this problem?
Your "ginger, leftover from our Ginger Beer Recipe" lol put in Jar and fill it up with Good Vodka for 10 days minimum .....then strain, deep fridge and enjoy your cold Ginger Vodka !!
Hey Glen, not sure if I should ask this question on the ginger beer video or here but anyway, what's the best way to store the moist ginger pulp used for this cake? Im thinking in a mason jar in fridge but I'd like to know what you do. My bug is done and Im going to start bottling tonight so Im really excited:)
Probably a moot comment now but I stored mine flat in freezer bags and removed as much air as possible from them before freezing. It lasts a long time too. I made the cake after using pulp from my first batch of ginger beer (well over a year ago) and the cake turned out amazing. It was a bit tedious making sure all of the whole spices were removed from the pulp after defrosting but, trust me, this cake is a solid winner. Good luck with the cake and I hope your ginger beer turns out great, too!
Awesome videos. Thank you. I currently have some pineapple ginger beer brewing - a little deviation from your recipe :-). Regarding this cake, could this be done with just the sweet from the molasses and without the added sugar?
Any suggestions how i could modify the recipe so i can make it without making the ginger syrup? I reeeaally liked the cake, but i dont really want to make the syrup every week.
Just started watching, thank you for the ginger beer and the bug. Just a question in regards to the ginger cake, did you take the cardamom and star anise out? I’m sure you did but wanted to clarify
