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.