FRESH GINGER CAKE

Fresh Ginger Cake image

Provided by Martha Stewart

Time 2h

Number Of Ingredients 10

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

Steps:

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 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 cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing.