GINGER CAKE RECIPE FRESH GINGER 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

GINGER CAKE RECIPE | MARTHA STEWART

Ginger Cake Recipe | Martha Stewart image

A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."

Provided by Martha Stewart

Categories Cake Recipes

Number Of Ingredients 13

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
1/2 cup boiling water
1 cup unsulfured light molasses (not blackstrap)
1 teaspoon baking soda
1 cup packed dark-brown sugar
1 large egg
1/4 cup finely grated fresh ginger

Steps:

Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.
In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.
Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.
Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

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