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
- 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.
- Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
- 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.
- 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.
- 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.
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