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.