If I was asked to name one of my favorite spices, I would without a doubt choose ginger. It’s an aromatic root that adds additional flavor to basically everything from stir fries to smoothies. Maybe that’s why this ginger cake recipe is one of my favorite desserts. It’s a very simple cake with a lot of flavor thanks to the combination of spices used in the batter. Disclaimer, if you aren’t not an adept of spices or spicy food; you would certainly not enjoy this recipe as much as someone who tolerates spices would. However, give it a try and you will not be disappointed. It’s a perfect cake that goes well with a cup of coffee as well with a cup of tea. But I enjoy it better with coffee.
Prep: 20 min Cook: 35-40 min 8 Servings
200 g of Softened unsalted butter
2 and 1/2 cups of All Purpose Flour
1/4 cup of Milk
1 cup of Brown sugar
1/2 cup of Fancy Molasses
2 tablespoons of Ground ginger
1 and 1/2 teaspoon of Baking powder
1 teaspoon of Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon of Salt
1 teaspoon of Fresh grated ginger (Optional)
1 teaspoon of Orange Liquor (Optional)
1. Preheat the oven at 350 o F.
2. In a large bowl, sift and mix all the dry ingredients (Flour, Ground Ginger, Ground Cinnamon, Ground Nutmeg, salt, baking powder) together. Then set aside.
3. Using a stand mixer, whisk the softened butter with the brown sugar until obtaining a creamy mixture. Add in the eggs and continue to whisk until the eggs are perfectly combined into the butter mixture. Pour in the fancy molasses and mix together.
4. Now incorporate the dry ingredients into the wet mixture. Mix everything together. Then add the milk and mix until obtaining a smooth and homogeneous batter.
5. At this stage, add the fresh grated ginger to the mixture. And since it’s also optional, if you choose to, add the Orange liquor. And mix.
6. Pour the batter into a greased and floured round pan. Put the pan in the oven for 35-40 minutes or until a knife come out clean when you dip the cake with it.
For a simple decoration, just sprinkle some icing sugar over the cake. Serve with crème Anglaise and caramel sauce.
Oven temperatures can vary from one oven to another. So, what works for me doesn’t necessary works for others, depending on the oven people use. So you have to adjust the baking time depending on how hot your oven heats up.
Can also be served with a spoon of crème fraiche instead of crème anglaise.