Recipe of the Week

From SCCC's Kitchen

Yield: 1 9" cake; 8 portions
Adapted from David Lebovitz

Three Ginger Spice Cake

3 oz. fresh ginger, peeled & grated or finely chopped in the food processor
10 ½ oz. molasses
7 ½ sugar
8 oz. vegetable oil
11 ½ oz. AP flour
1 tsp. cinnamon
½ tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. black pepper
8 oz. boiling water
2 tsp. baking soda
2 eggs, room temp
1 oz. candied ginger; finely chopped
{3 oz. candied ginger; finely chopped and reserved for service}

Preheat oven to 350°. Grease and parchment line a 9 X 2 inch round cake pan.

Finely grate or food process your peeled ginger, set aside.

In a large bowl mix together the oil, molasses & sugar. In a separate medium bowl, whisk the flour, cinnamon, cloves, ground ginger& pepper.

Chop the candied ginger and set aside.

In a small sauce pan bring water to boil, stir in baking soda. Whisk the hot water mixture into the molasses mixture; add the chopped or grated fresh ginger.

Gradually sift the flour mixture into the molasses mixture, combine. Add the 2 eggs, thoroughly blend. Fold in the candied ginger. Pour into prepared pan.

Cakes for the bakery are to be made up as minis using dome shaped silicone molds. Spray molds lightly with pan spray. Fill just a bit over halfway and bake until done ..... 16 +/-minutes.

See all our past From SCCC's Kitchen recipes in our archive.