The ginger in this cake is no joke. When I saw 4 oz I thought that was an awful lot of fresh ginger. Boy am I glad I went with my instincts and cut this in half. I used 2 oz and that was more than plenty. Fresh ginger can really pack a wallop and this one did. The cake was very moist and stayed fresh.
|That's a LOT of ginger (2 oz)|
Ginger Molasses Cake (Adapted from Ready for Desserts)
2 oz fresh ginger, peeled and minced
1 c molasses
1 c sugar
1 c canola oil
2 1/2 c flour
1 t cinnamon
1/2 t ground cloves
1/2 t ground black pepper
1 c boiling water
2t baking soda
Butter the bottom and sides of a 9" pan and fit with a round of parchment on the bottom. In a large bowl, mix molasses, sugar, and oil. In a separate bowl whisk flour, cinnamon, cloves and pepper together. Add baking soda to boiling water. Add to the molasses mixture and then stir in ginger. Sift in the flour mixture. Whisking to combine. Add eggs until blended. Pour into pan. Bake 350 for 1 hour or until toothpick inserted comes out clean. Cool on rack. Remove from pan. Remove parchment paper. Serve with whipped cream.
|This cake is so dark - you almost think it's chocolate|
The molasses I used was so delicious. It almost made the cake taste like black licorice (not the Twizzler kind - the real deal kind).
This was my second recipe from this book and I have to say I will definitely be trying more (I have a whole bunch more flagged for testing).