GINGER CAKE

Ginger Cake

INGREDIENTS

• 1 cup mild molasses
• 1 cup sugar
• 1 cup neutral oil
• 2 ½ cups flour
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground black pepper
• 2 teaspoons baking soda
• 4 ounces fresh ginger, peeled, sliced and finely chopped
• 2 eggs, at room temperature

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PREPARATION

1. Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of fine parchment paper.
2. Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
3. In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
4. Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
5. Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.