This recipe is good and simple. Therefore, it is a great cake to dress up with other flavors and components.
By Marissa Sertich
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.
- 4oz fresh ginger
- 1 c molasses
- 1 c sugar
- 1 c vegetable oil
- 2½ c flour
- 1 tsp cinnamon
- ½ tsp cloves
- ½ tsp black pepper
- 1 c water
- 2 tsp baking soda
- 1 eggs each
- 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 ½ full and bake until the cake springs back to a light touch. Careful not to over bake - this cake will be very moist.
Marissa Sertich Velie is a New York based pastry chef and graduate of the Culinary Institute of America. She passionately documents her adventures of baking and eating her way through the fascinating (and sometimes nutty) underbelly of the American pie. Velie has a Master's degree in Food Studies from NYU.