Ginger Cake
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Have you been watching The Great British Baking Show? I catch old episodes when I can and my brother often speaks to me about the newer episodes. A few months ago I joined a group and we’ve been baking along with the episodes! I think at this point I’ve joined in 5 of the challenges and I’ve been having a blast.
This week the challenge was to make a ginger cake. I just happen to have all the ingredients needed to make a ginger cake and I didn’t have anything else to bake while J was napping so I got to work the very first day of the challenge. I made the ginger cake in a Bundt pan.
In order to get the delicious ginger flavor I used molasses, frozen ginger, and candied ginger. All three of those added a ton of spicy ginger flavor that made this cake something special. I also added in cinnamon, nutmeg, and black pepper. While most people don’t think of black pepper when they are baking I think it help in baked goods that are supposed to be a little bit spicy.
The recipe I decided to use is David Lebovitz’s Fresh Ginger Cake. It’s funny that I chose this one since I used frozen ginger instead of the fresh but I think it probably had a very similar end flavor. It was an easy cake to whip up but I’ll be honest…I had a lot of trouble getting the cake out of the pan. When it finally did come out some of it stuck to the pan. I was able to scrape some of it off and push it into the still warm cake so that it stuck.
This cake is a moist, rich ginger cake packed with flavor. I added in cinnamon chips as well as the other spices so the spicy flavor really shown through. To serve I drizzled it with caramel sauce and a spray of whipped cream. This is the perfect cake to serve with a cup of coffee or a dry red wine.
Ginger Cake
Ingredients
- 1 c. molasses
- 1 c. sugar
- 1 c. vegetable oil
- 2 1/2 c. flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 oz. fresh or frozen ginger grated
- 2 oz. candied ginger chopped
- 2 eggs
- 1 c. milk
- 1/2 c. cinnamon chips
- 1/2 c. caramel sauce
- 1/2 c. whipped cream
Instructions
- 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.
Notes
