Saturday, 15 May 2010

Recipe 16 - Fresh Ginger Cake

This week we'll be cooking a delicious fresh ginger cake. Yum!

It was my turn to choose what we'd make but since I didn't have any recipes lined up, I decided to borrow the idea from him. He found this recipe at The Food Librarian. The recipe is adapted from Ready for Dessert by David Lebovitz, page 42, or Epicurious.

4 oz fresh ginger
8 oz (1 cup) mild molasses
200 g (1 cup) sugar
218 g (1 cup) vegetable oil, preferably peanut

325 g (2 1/2 cups) flour

1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
237 ml (237 g / 1 cup) water
2 teaspoons baking soda
2 eggs, at room temperature

1. Preheat over to 350°F. Put rack in the center of the oven.
2. Peel, slice, and chop the ginger very fine with a knife, use a grater, or food processor.
3. Mix together the molasses, sugar, and oil in a large bowl.

4. In another bowl, sift together the flour, cinnamon, cloves and black pepper and set aside.
5. 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.
6. Gradually whisk the dry ingredients into the batter.
7. Add the eggs, and continue mixing until everything is thoroughly combined.
8. Pour the batter into the prepared 9" x 3" 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.
9. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
10. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan.

I think this is a good excuse to go buy some more vanilla ice cream.

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