After all the chocolate, I decided that something a bit spicy was in order. I skimmed the book and saw this gorgeous cake. It was perfect for what I was craving, a little bit of Autumn.
I placed it onto a pretty cake plate and dusted it with confectioner's sugar. Sadly, all of the sugar had absorbed into the cake by the time I served it, but it was still incredible despite its humble looks.
Fresh Ginger Cake
Serves 10-12
Adapted from Room for Dessert
4 ounces fresh ginger, peeled and grated
1 cup milk molasses
1 cup sugar
1 cup vegetable oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature
Powdered sugar
Preheat oven to 350. Line a 9-by-3-inch round cake pan with a circle of parchment. Mix together molasses, sugar, and oil. Whisk together flour, cinnamon, cloves, and black pepper. Bring water to a boil in a saucepan, stir in baking soda, and then mix hot water into molasses mixture. Stir in ginger. Gradually whisk dry ingredients into batter. Add eggs and whisk until thoroughly combined. Pour batter into prepared baking pan and bake for 1 hour. Cool cake for 30 minutes and remove from pan. Dust with powdered sugar.
Fresh Ginger Cake
Serves 10-12
Adapted from Room for Dessert
4 ounces fresh ginger, peeled and grated
1 cup milk molasses
1 cup sugar
1 cup vegetable oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature
Powdered sugar
Preheat oven to 350. Line a 9-by-3-inch round cake pan with a circle of parchment. Mix together molasses, sugar, and oil. Whisk together flour, cinnamon, cloves, and black pepper. Bring water to a boil in a saucepan, stir in baking soda, and then mix hot water into molasses mixture. Stir in ginger. Gradually whisk dry ingredients into batter. Add eggs and whisk until thoroughly combined. Pour batter into prepared baking pan and bake for 1 hour. Cool cake for 30 minutes and remove from pan. Dust with powdered sugar.
hayley i must say,
ReplyDeleteit was the best ginger cake I have ever had,
and the most scrumptious cake to photograph!
hk
UGH!!! who you callin humble??? That cake was off the chain! CrAzY DeLiSh!!!! That cake wasnt humble at all. I ate it and my the hungry in fron of hippo well lets just say the hippo ate it! hehehe. I was then humble by the consumption of this (so-good-it-should-be-illegal) cake. but then i soon became hungry after i ate cuz i had to look at the rest of it like a wolf standing in a cage with prime rib on the outside of the cake but he cant get it because the cage was looked by the zoo keeper (but only part-time zoo keeper cuz it was wednesday and wednesday and tuesdays the normal zookeeper takes off for belly dancing lessons).
ReplyDeleteAKA: it was GOOOOOOD
nom nom nom
ReplyDelete