Three Ginger Spice Cake

Adapted from David Lebovitz

Yield: 1, 9 inch cake; 8 portions

3-oz. fresh ginger, peeled & grated or finely chopped in the food processor
10 ½ oz. molasses
7 ½ oz. 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

  • 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 and 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. Bake until cake tests done.

 

 

Recipe by the School of Hotel, Culinary Arts and Tourism, Schenectady County Community College.