Fresh Ginger Cake
Published November 9, 2021
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 1½ hours
- Rating
- Comments
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Ingredients
1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature
Nutritional analysis per serving (10 servings)
73 grams carbs; 32 milligrams cholesterol; 318 calories; 1 gram fat; 2 grams fiber; 284 milligrams sodium; 5 grams protein; 45 grams sugar
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
I found a version of this recipe (same ingredients) made entirely in the blender - You start by blending the boiling water and ginger, then add the sugar and oil, then the rest of the ingredients in a specific order. You need a big blender, but wow it came out marvelous (45 minutes in a Bundt pan). Made it a day ahead and kept it at room temp. Used blackstrap molasses, added pinch nutmeg, a tsp ground ginger, and a scant tsp salt. Moist and delicious!
Incredible recipe. Gorgeous cake. What a pleasure to make such a simple Recipe with no mixer needed and guilt free eating. (Molasses is nutrient dense) Perfect for special occasions .
Blitzed frozen ginger with sugar and only had about a half of the fresh ginger so also added half a teaspoon of dried ginger. Substituted molasses with golden syrup. Delicious