GINGER CAKE
Categories Cake Egg Ginger Dessert Bake Thanksgiving Quick & Easy Winter Edible Gift Cinnamon Christmas Eve Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan.
- Whisk together flour, ginger, and cinnamon in a medium bowl until blended.
- Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes.
- Whisk together molasses and boiling water in another large (at least 2-quart) bowl, then whisk in baking soda (mixture will bubble up and expand).
- Add flour and molasses mixtures alternately to butter mixture in 3 batches, mixing at medium speed until incorporated. Beat in eggs until smooth. (Batter will be thin.)
- Pour batter into springform pan and bake until a wooden pick or skewer inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and continue to cool cake on rack at least 30 minutes more. Serve warm.
- *Available at natural foods shops.
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