Fresh Ginger Cake
Published Nov. 10, 2021
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
- 1cup mild molasses
- 1cup granulated sugar
- 1cup neutral oil, such as grapeseed, vegetable or canola
- 2½cups all-purpose flour
- 1teaspoon ground cinnamon
- ½teaspoon ground cloves
- ½teaspoon freshly ground black pepper
- 2teaspoons baking soda
- 4ounces fresh ginger, peeled, sliced and finely chopped
- 2eggs, at room temperature
Nutritional analysis per serving (10 servings)
318 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 73 grams carbohydrates; 2 grams dietary fiber; 45 grams sugars; 5 grams protein; 284 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
- Step 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.
- Step 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.
- Step 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.
Private Notes
Comments
An excellent tip with fresh ginger is to freeze it - either whole or cut in 1 inch pieces. Frozen it keeps forever, does not need to be peeled, and can be grated, chopped or microplaned much more easily - and the fibrous threads. disappear. Fully thawed after freezing, it can be easily pressed to give ginger juice.
I too arrived at this recipe as a result of self isolation, and it was the perfect use for the ginormous chunk of ginger my pandemic brain ordered. I even failed to add the pepper, and it is still delicious. Also this might seem like an easy tip for some, but use the same cup to measure your oil with first, and then the molasses - it will slide right out!
so, don't make it
Good, and easy - even though I overdid the baking soda!
This was easy and turned out fabulously.
For those wanting metric, here's David's original recipe: 113 grams fresh ginger 237 ml mild molasses 200 grams sugar 237 ml vegetable oil, preferably peanut 313 grams flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 237 ml water (water isn't in the NYT ingredients list, but you do use one cup) 2 teaspoons baking soda 2 eggs, at room temperature bromabakery.com/david-lebovitzs-ginger-cake/