This fresh Ginger Cake is the most perfect cake for the season! Rich, moist and super-flavorful with LOTS of fresh ginger. Cinnamon, clove and black pepper round out the spicy goodness with an earthy, warm dose of molasses.
The flavors in this cake mingle and get even better the day after baking. This cake is so delicious served with a light sprinkle of powdered sugar and a generous dollop of freshly whipped cream. I think this cake would make a great addition to any Thanksgiving dessert buffet as it is not overly sweet or heavy and could easily transition into the Christmas season….how about some cute mini-loaves wrapped up for all the special friends on your gift list? Here is how you can make your own:
You can find the entire recipe here. Start by grating the fresh ginger. I chose to grate the ginger instead of mince because some people do not like to bite into hot pieces of ginger. Scrape off the brown skin of the ginger using a spoon or vegetable peeler and grate. Set aside.
Prep a 9″x3″ round cake pan (or 9 1/2″ springform pan) with Pam Baking Spray and line the bottom with a circle of parchment paper and set on a half-sheet pan (i did this in case the batter overflowed). Set pan aside and preheat oven to 350 degrees.
Mix together the molasses, sugar and oil (I used canola oil). In another bowl whisk together the flour, cinnamon, clove and black pepper.
Bring the water to a boil in a saucepan and stir in the baking soda, then pour into the molasses mixture and stir in the ginger.
Gradually whisk the flour mixture into the molasses mixture. Add the eggs and mix until well combined. Pour batter into prepared pan and bake for 1 hour or until a toothpick inserted in the center come out clean.
Cool the cake for 30 minutes then run a knife around the edges to loosen before removing from pan (remove parchment round from cake). Let cake cool completely before dusting with powdered sugar. Serve with freshly whipped cream and a dusting of cinnamon.
