Fresh Ginger Cake

Ingredients

• 1 cup mild molasses
• 1 cup granulated sugar
• 1 cup neutral oil (Such as grapeseed, vegetable or canola oil.)
• 2.5 cup all-purpose flour
• 1 tsp ground cinnamon
• 0.5 tsp ground cloves
• 0.5 tsp freshly ground black pepper
• 2 tsp baking soda
• 4 oz fresh ginger (Peeled, sliced and finely chopped.)
• 2 eggs (At room temperature.)
• 1 cup water

Steps

1. 1

   Position a rack in the center of the oven and heat the oven to 350°F (175°C). Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.

2. 2

   In a medium bowl, mix together the molasses, sugar, and oil.

3. 3

   In a separate medium bowl, sift together the flour, cinnamon, cloves, and black pepper.

4. 4

   In a small saucepan, bring the water to a boil.

5. 5

   Stir the baking soda into the boiling water.

6. 6

   Mix the hot water into the molasses mixture.

7. 7

   Stir the chopped ginger into the mixture.

8. 8

   Gradually whisk the dry ingredients into the batter.

9. 9

   Add the eggs and continue mixing until everything is thoroughly combined.

10. 10

    Pour the batter into the prepared cake pan. Bake for about 1 hour, until the top springs back lightly when pressed or a toothpick inserted in the center comes out clean. If the top browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

11. 11

    Cool the cake for at least 30 minutes. Run a knife around the edge to loosen it from the pan.

12. 12

    Invert the cake onto a cooling rack and remove the parchment paper.

Notes

The source notes that the cake’s flavors meld and deepen over time. Total time is 1½ hours; bake time is about 1 hour and cooling is at least 30 minutes.

Nutrition per serving

• dessert
• cake
• baked
• vegetarian
• spiced
• make-ahead