Fresh Ginger Cake, or Gingerbread

December 28th, 2008 § 1 comment

This morning’s ear worm came in to the tune of an old folk song, or sea ditty, What Do You Do with a Drunken Sailor? Only, my lyric goes, “What do you do with a crate of ginger?

It was prompted by a post on a forum, regarding a crate of ginger. I have at least one solution. This is the ginger cake which I referred to in the previous post. It requires a cup of finely chopped ginger, and it really is delicious. I got the recipe from the magazine, Everyday Food. I think that is one of Martha Stewart’s enterprises. Here it is.

Fresh Ginger Cake

8 ounces (two 6 inch pieces) fresh ginger, peeled and roughly chopped
3 cups all-purpose flour (spooned and leveled)
2 t. baking soda
1 t. salt
1 1/2 cups granulated sugar
2/3 cup unsulfured molasses
2 large eggs
1 Cup ( 2 sticks) unsalted butter, melted
1/3 cup of hot water
Nonstick cooking spray
Confectioners sugar, for dusting

Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup.

In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup of hot water. Stir in flour mixture just until incorporated, stir in ginger.

Generously coat a nonstick 3 quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes.

Transfer pan to a wire rack; let cake cool completely, about an hour. Run a knife around edge of cake; then invert onto a plate. Dust cake with confectioners sugar before slicing.

This cake is really good with sweetened whipped cream; it can also be served with minced candied ginger.

I thought the whipped cream was really excellent with it, but the candied ginger is just overkill, if you ask me, because the fresh ginger already gives it such an intense flavor.

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