Fresh Ginger Cake
Ingredients
- 1 cmild molasses
- 1 cgranulated sugar
- 1 cneutral oil
such as grapeseed, vegetable or canola
- 2 ½ call-purpose flour
- 1 tspground cinnamon
- ½ tspground cloves
- ½ tspfreshly ground black pepper
- 2 tspbaking soda
- 4 ozfresh ginger
peeled, sliced and finely chopped
- 2eggs
at room temperature
Directions
- 1
Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- 2
In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- 3
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
- 4
Gradually whisk the dry ingredients into batter. Add 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 cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
- 5
Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.
Fresh Ginger Cake
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About this Recipe
Imagine a ginger cake so fragrant, so deeply spiced, it captures the essence of the holidays in every bite. This Fresh Ginger Cake, a beloved recipe from pastry chef David Lebovitz, brings that dream to your kitchen with surprising ease.
What truly sets this Fresh Ginger Cake apart is its generous call for a quarter-pound of fresh ginger, creating an incredibly bold and warm flavor profile. Originally lauded by Amanda Hesser in The Times, this recipe bypasses the need for a mixer, making it a delightfully straightforward baking project that proves simplicity doesn't compromise on flavor.
Prepare for a dessert that truly delivers on its promise of intense ginger, beautifully balanced with notes of cinnamon, cloves, and a subtle warmth from black pepper. Each slice offers a moist, comforting texture, reminiscent of cakes that taste like they've been baked with generations of wisdom. The magic doesn't stop there—much like the recipe's journey, the cake's flavors meld and deepen over time, becoming even more complex and satisfying. You'll find each rich serving to be around 318 calories.
While this recipe is a testament to simple perfection, you have a choice of neutral oils like grapeseed, vegetable, or canola to use, allowing for a slight variation in your preferred pantry staple. A key benefit of this make-ahead ginger cake is its ability to age well, so feel free to prepare it in advance and enjoy its developing layers of flavor even more over the next few days.
This headily spiced Fresh Ginger Cake is truly a celebratory dessert, perfect for the cozy gatherings of Christmas and Thanksgiving, or any occasion where a comforting, deeply flavored sweet treat is desired.