This ginger cake is basically the “little black dress” of cakes because it is appropriate in most situations and can be dressed up or down depending on what you have around. Using fresh ginger makes this cake light and bright and the blackstrap molasses gives its flavor a bit more complexity. It is one of the more versatile cakes to have in your repertoire.
This recipe makes 1 x 9-inch cake
1 cup Sugar
1 cup Grapeseed oil
1 cup Molasses
1 cup Boiling water
2 tsp. Baking soda
4 oz. Fresh ginger
2 ½ cup All purpose flour
½ tsp. Ground cinnamon
½ tsp. Ground cloves
2 each Whole eggs
Preheat oven to 300º.
Prepare pan by lining it with parchment paper.
Peel ginger and cut into narrow “coins” against the grain, then process in the food processor until very fine.
Note: for this recipe, ginger should be weighed after it is peeled.
Whisk together sugar, oil, & molasses. Bring the water to a boil and add the baking soda. Let the water come back to a boil then add the hot water/soda to the mixer and mix. Add ginger – mix in then scrape the sides of the bowl. Sift dry ingredients separately then add to mixer. Scrape bowl again then add room temperature eggs.
Pour into pan and bake about 1 hour until set and top springs back (turn oven up to 350º for final 10 minutes).
As I mentioned, this cake is delicious all year round. Pair it with citrus in the winter, strawberries in the spring and summer, pears in the fall, or just a dollop of whipped cream.