lsanderson | Ginger?

Spiced Ginger Cake

Ingredients: (serves 10-12)

Adapted from David Lebovitz’s Fresh Ginger Cake

5 ounces or about 10 tablespoons fresh ginger, minced or finely chopped
3 tablespoons crystalline/candied ginger, grated or finely chopped
3/4 cup molasses (1 cup if using mild/light molasses, as per the original recipe)
1 cup sugar
3/4 cup vegetable oil, (the original recipe suggests using peanut oil, but I used canola oil)
2 1/2 cups all purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1.5 teaspoons ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature
confectioner’s sugar to dust

Preparation:

Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper. Or grease a bundt pan. ( I used a greased bundt pan with the cake sliding out pretty easily).

Peel the ginger and mince/grate/chop fine. Mix together the molasses, sugar, and oil.

In another bowl, sift together the flour, cinnamon, cloves and black pepper. Add the crystalline ginger bits and toss.

Bring one cup of water to the boil, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing/whisking until everything is thoroughly combined.

Pour the batter into the prepared cake pan and bake for about 50 minutes to an hour, or until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. (If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.)

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper if you have used it.

Dust the cake with confectioner’s sugar or drizzle with your favorite frosting/icing if you wish. More