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
Scale
- 4oz fresh ginger
- 1 c molasses
- 1 c sugar
- 1 c vegetable oil
- 2 1/2 c flour
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp black pepper
- 1 c 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