GINGER BROWNS RECIPES

Name: Fresh Ginger Cake
Total time: 1 h 30 min
Yield: 10 servings
Ingredients: 1 cup mild molasses; 1 cup granulated sugar; 1 cup neutral oil, such as grapeseed, vegetable or canola; 2 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon freshly ground black pepper; 2 teaspoons baking soda; 4 ounces fresh ginger, peeled, sliced and finely chopped; 2 eggs, at room temperature

FRESH GINGER CAKE RECIPE - NYT COOKING

Fresh Ginger Cake Recipe - NYT Cooking image

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified, coming together quickly and without a mixer. The cake — much like the recipe itself — ages well, its flavors melding and deepening over time.

Provided by Amanda Hesser

Total Time 1 hours 30 minutes

Yield 10 servings

Number Of Ingredients 10

Ingredients

1 cup mild molasses
1 cup granulated sugar
1 cup neutral oil, such as grapeseed, vegetable or canola
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
4 ounces fresh ginger, peeled, sliced and finely chopped
2 eggs, at room temperature

Steps:

Position rack in center of oven and heat to 350 degrees. Line a 9-inch round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
In a medium bowl, mix together the molasses, sugar and oil. In separate medium bowl, sift together flour, cinnamon, cloves and black pepper.
In a small saucepan, bring 1 cup water to a boil. Stir in baking soda, then mix hot water into molasses mixture. Stir in ginger.
Gradually whisk the dry ingredients into batter. Add eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan, and bake for about 1 hour, until the top of cake springs back lightly when pressed or until a toothpick inserted into the center comes out clean. If the top of cake browns too quickly before cake is done, drape a piece of foil over it and continue baking.
Cool cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Invert cake onto a cooling rack, and remove parchment paper.

Nutrition Facts : @context http//schema.org, Calories 504, UnsaturatedFatContent 21 grams, CarbohydrateContent 71 grams, FatContent 23 grams, FiberContent 1 gram, ProteinContent 5 grams, SaturatedFatContent 2 grams, SodiumContent 279 milligrams, SugarContent 45 grams, TransFatContent 0 grams

TOP SECRET RECIPES | PEPPERIDGE FARM GINGER MAN COOKIES

Top Secret Recipes | Pepperidge Farm Ginger Man Cookies image

When cloning cookies for the holidays, why not clone the best? Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch to the seasonal festivities. Click here for more fun, copycat cookies and brownies. Source: Even More Top Secret Recipes by Todd Wilbur. TRANSLATE with x English Arabic Hebrew Polish Bulgarian Hindi Portuguese Catalan Hmong Daw Romanian Chinese Simplified Hungarian Russian Chinese Traditional Indonesian Slovak Czech Italian Slovenian Danish Japanese Spanish Dutch Klingon Swedish English Korean Thai Estonian Latvian Turkish Finnish Lithuanian Ukrainian French Malay Urdu German Maltese Vietnamese Greek Norwegian Welsh Haitian Creole Persian TRANSLATE with COPY THE URL BELOW Back EMBED THE SNIPPET BELOW IN YOUR SITE Enable collaborative features and customize widget: Bing Webmaster Portal Back

Provided by Todd Wilbur

Total Time 25 minutes0S

Prep Time 12 minutes30S

Cook Time 12 minutes30S

Ingredients

Nutrition Facts : Calories 40 calories

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