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Collection: Desserts
Recipe By: Marj Wexier/Lake
Ginger Moist Molasses Cake
Ingredients
- Ginger 8oz
- 1 cup blackstrap molasses
- 1 cup sugar (I sometimes cut back a little, by eye [MW])
- 1 cup vegetable oil, preferably peanut (I use canola [MW])
- 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
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Directions
- from www.epicurious.com (and modified by MW with double the ginger and stronger molasses).
- FRESH GINGER CAKE
- 8 ounces fresh ginger (dry parts removed but otherwise unpeeled, and then chopped fine in food processor. Use pulse so that the result is light, not mashed to a wet pulp [MW]) (orig recipe was 4 oz [MW])
- 1 cup blackstrap molasses
- 1 cup sugar (I sometimes cut back a little, by eye [MW])
- 1 cup vegetable oil, preferably peanut (I use canola [MW])
- 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
- Position the oven rack in the center of the oven.
- š„Preheat the oven to 350Ā°F.
- Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
- Peel the ginger (just cut off the dry or ugly parts [MW]), and chop it to light and fine in a food processor.
- š„£In a large bowl, mix together the molasses, sugar, and oil.
- š„£In another bowl, sift together the flour, cinnamon, cloves, and black pepper. (Really do these things first.)
- š„Bring the water to the boil in a saucepan or the microwave,
- stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger. (It will foam up -- this is why you used a large bowl.)
- 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 when pressed lightly, 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.
- 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.
- Drizzle with 1 1/3 c confectioners sugar + 4 T lemon juice, whisked or spun till lump-free. Just before serving, sprinkle with confect sugar.
- Serves 10-12.
- (see also www.nytimes.com/2009/03/15/magazine/15food-t-000.html?scp=1&sq=recipe+popover&st=nyt)
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