Ginger Molasses Cake

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
2 eggs

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).

Comments

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Nothing in the Larder

Well there's nothing left in the freezer except some peeps from Easter. Shockingly they are good until 2016 - that's reassuring huh? This raises a few questions: Why do I keep peeps in the freezer? Well they are delicious frozen. I don't know why I havent eaten them yet??? Why is the freezer empty? because we are getting a new refrigerator. This one is 15 years old and quite frankly it owes us nothing. Every once it a while it lets out a big sigh. We figured we better replace it before it lets out one last final sigh. Why am I calling it the larder? Well I think of that Simpson's episodes where Moe calls Homer fancy for calling the garage a garage and not a car hole. I know it's not the same but it just makes me laugh and gives me an excuse to find that clip on youtube. So the delivery is set for the end of the week. We moved everything from the freezer to the downstairs freezer. The only thing that got thrown ou...

Chocolate-It's What's for Dinner

Search This Blog