The holidays aren’t over just yet – try this gingerbread cake adapted from a recipe by David Lebovitz. The defining ingredient in this cake is lots of fresh ginger. Packed with sweet molasses and the spicy bite of ginger, this moist cake is a sure crowd-pleaser.
Serve the the gingerbread cake on a pillow of freshly whipped cream, topped with candied orange peel for a component of citrus, and drizzle with caramel sauce.
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Spicy Fresh Ginger Cake
- Total Time: 50 minutes
- Yield: 16 1x
Description
This recipe is good and simple. Therefore, it is a great cake to dress up with other flavors and components. I like to serve this cake with whipped cream, candied orange peel, eggnog ice cream, a sprinkling a cinnamon and caramel sauce.
Ingredients
- 4oz (115 g) fresh ginger
- 1 c (240 ml) molasses
- 1 c (200 g) sugar
- 1 c (240 ml) vegetable oil
- 2 1/2 c (300 g) flour
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp black pepper
- 1 c (240 ml) water
- 2 tsp baking soda
- 1 eggs each
Instructions
- Preheat the over to 350F. Lone two 9-inch cake pans with pan spreay and parchment paper.
- Peel and chop the ginger so it is very fine (you can also use a grater). Mix together molasses, sugar, and oil
- In a medium bowl, mix together dry ingredients (flour, cinnamon, cloves, and black pepper).
- In a small saucepan, bring water to a boil. Stir in the baking soda.
- Add the hot water mixture into the molasses mixture and then stir in ginger.
- Whisk in the eggs
- Stir the dry ingredients into the wet and mix until just incorporated.
- Fill the baking pans 1/2 full and bake until the cake springs back to a light touch. Careful not to over bake – this cake will be very moist.
Notes
- Using the back of spoon, create a circle of fresh whipped cream on the bottom of a plate.
- Place a wedge of the cake on top of the cream.
- Top the cake with a small teaspoon of candied orange peel or good quality marmalade.
- Drizzle with caramel sauce and dust with cinnamon powder.
- Serve with a scoop of ice cream on top (I recommend using eggnog or caramel flavored ice-cream).
- Prep Time: 25 mins
- Cook Time: 1 hour
- Category: Cake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
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Frequently Asked Questions
Why does this recipe use 4 oz (115 g) of fresh ginger instead of ground ginger?
The article names fresh ginger as “the defining ingredient” in this cake. Fresh ginger delivers a sharp, bright heat and juiciness that ground ginger cannot replicate at this quantity — it must be very finely chopped or grated (step 2) before being stirred into the molasses mixture.
Why does the recipe boil the water and dissolve baking soda in it before adding it to the batter?
Step 4 instructs you to bring 1 cup (240 ml) of water to a boil, then stir in the baking soda before adding it to the molasses mixture. Adding baking soda to hot liquid triggers an immediate reaction that lightens the heavy molasses-based batter and creates a more tender crumb — a technique specific to this style of gingerbread.
How do I know when the cake is done, and what’s the pitfall to avoid?
The cake is done when it “springs back to a light touch.” The recipe explicitly warns not to over-bake — this cake will be very moist by design, so rely on the spring-back test rather than waiting for a dry skewer.
How does the article suggest serving this cake?
The notes describe a specific plating: create a circle of fresh whipped cream on the plate, place a wedge of cake on top, add a teaspoon of candied orange peel or good-quality marmalade, drizzle with caramel sauce, dust with cinnamon powder, and optionally top with a scoop of eggnog or caramel ice cream.
You also don’t include how long to cook for
What does 1 egg each mean?