Post by emptynestmom on Mar 20, 2021 8:52:21 GMT -5
I made a Fresh Ginger Cake Thursday and we loved it! Thought I would share and see if I could get suggestions for my next endeavor (I don’t make them often). This was moist and tasted great! I made whipped cream for it flavored with brown sugar, dried ginger and vanilla.
David Lebovitz’s Fresh Ginger Cake
Recipe from David Lebovitz
Adapted by Amanda Hesser
YIELD10 servings
INGREDIENTS
1 cup mild molasses*
1 cup sugar
1 cup neutral oil
1 cup boiling water
2 ½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped**
2 eggs, at room temperature
PREPARATION
Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan (I used springform) with a circle of fine parchment paper in bottom.
Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
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.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into 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.
Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.
* I used robust molasses
** I used food processor and chopped fresh ginger with the cup of sugar then added it when sugar called for in recipe instructions
David Lebovitz’s Fresh Ginger Cake
Recipe from David Lebovitz
Adapted by Amanda Hesser
YIELD10 servings
INGREDIENTS
1 cup mild molasses*
1 cup sugar
1 cup neutral oil
1 cup boiling water
2 ½ cups flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped**
2 eggs, at room temperature
PREPARATION
Position rack in center of oven. Heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan (I used springform) with a circle of fine parchment paper in bottom.
Mix together the molasses, sugar and oil. In another bowl, sift together flour, cinnamon, cloves and black pepper.
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.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into prepared cake pan, and bake for about 1 hour, until top of cake springs back lightly when pressed or until a toothpick inserted into 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.
Cool cake for at least 30 minutes. Run a knife around edge of cake to loosen it from pan. Invert cake onto a cooling rack, and peel off parchment paper.
* I used robust molasses
** I used food processor and chopped fresh ginger with the cup of sugar then added it when sugar called for in recipe instructions
