Fresh Ginger Cake
Recipe: #5789
June 24, 2012
Categories: Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, Mothers Day Oven Bake, Kosher, more
"This is one of those recipes that has the WOW factor, it's by David Lebovitz I made it last winter and well, you won't stop eating it! "
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (136.4 g)
- Calories 423.6
- Total Fat - 12.6 g
- Saturated Fat - 4.2 g
- Cholesterol - 39.2 mg
- Sodium - 280.5 mg
- Total Carbohydrate - 71.5 g
- Dietary Fiber - 2 g
- Sugars - 45.3 g
- Protein - 6.7 g
- Calcium - 93.6 mg
- Iron - 2.5 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Position the oven rack in the center of the oven. 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.
Step 2
Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
Step 3
Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
Step 4
Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, 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.
Step 5
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.
Tips
No special items needed.
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