Ginger Cake
Author: Heather Lynne
Recipe type: cake
Prep time:
Cook time:
Total time:
Serves: serves 12
- 1 c. molasses
- 1 c. sugar
- 1 c. vegetable oil
- 2½ c. flour
- 1 t. cinnamon
- ½ t. nutmeg
- ½ t. black pepper
- 1 t. baking powder
- 1 t. baking soda
- 2 oz. fresh or frozen ginger, grated
- 2 oz. candied ginger, chopped
- 2 eggs
- 1 c. milk
- ½ c. cinnamon chips
- ½ c. caramel sauce
- ½ c. whipped cream
- Preheat the oven to 350 degrees.
- Spray and flour a Bundt pan. Set aside.
- In a large bowl combine the molasses, sugar, and vegetable oil. Mix well.
- In a medium bowl combine the flour, cinnamon, nutmeg, black pepper, baking powder, and baking soda. Mix well.
- Add half of the flour mixture to the molasses mixture and mix until combined.
- Add the fresh ginger, candied ginger, and eggs to the mixture and mix well.
- Stir in the milk until combined. Add in the remaining flour and mix well.
- Fold in the cinnamon chips.
- Pour the batter into the prepared pan and bake for one hour.
- Remove the pan from the oven and cool for 15 minutes. Run a butter knife around the edge of the pan and turn onto a plate. Cool completely.
- When ready to serve slice the cake and put it on a plate. Drizzle with caramel sauce and whipped cream.
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/ginger-cake/
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