Tuesday, November 3, 2009

ginger cake

This recipe, from the Joy of Cooking 1997, was one of my favorites to make for CoOp dessert, tripling these quantities for a half-sheet pan.  Presumably, 1.5x would yield enough for a 9x13-inch, bundt, or 2-layer cake.
a food processor is really helpful to grate the ginger, or chop it finely.

preheat oven to 350F, grease and flour a 9x9 cake pan.
sift together:
  • 1 1/2 wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt (omit if using salted butter)
mix in another, large bowl:
  • 1/2 c. brown sugar
  • 1/4 c. molasses
  • 1/4 c. corn syrup, agave, honey, or molasses
  • 1 large egg
  • 1/2 c. minced fresh ginger
combine and melt in a saucepan
  • 1/2 c. butter
  • 1/2 c. water
whisk hot butter-water into molasses mixture, stir in flour just until smooth, pour into prepared cake pan and bake until done, 25-30 minutes.

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