Ginger Cake
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Ginger CakeUndertones of molasses blend with overtones of ginger for a classic flavour in this delicate cake. Serve with whipped cream.1 user reviews.
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: | 00 Per serving: |
| cal | 280280 cal |
| pro | 3 g3g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 48 g48g carb |
| fibre | 1 g1g fibre |
| chol | 39 mg39mg chol |
| sodium | 340 mg340mg sodium |
| % RDI: | - |
| calcium | 7 %7% calcium |
| iron | 20 %20% iron |
| vit A | 8 %8% vit A |
| folate | 14 %14% folate |
Undertones of molasses blend with overtones of ginger for a classic flavour in this delicate cake. Serve with whipped cream.
Ingredients
- 1/2 cup butter , softened1/2 cup butter, softened
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1 egg 1 egg
- 1 cup fancy molasses 1 cup fancy molasses
- 1 cup hot water 1 cup hot water
- 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
- 2 tbsp ground ginger 2 tbsp ground ginger
- 1-1/2 tsp baking soda 1-1/2 tsp baking soda
- 1 tsp cinnamon 1 tsp cinnamon
- 1/2 tsp salt 1/2 tsp salt
- 1/4 tsp each ground nutmeg 1/4 tsp each ground nutmeg and cloves
Preparation
Grease and flour a 10-inch (3 L) Bundt pan or 9-inch (3 L) tube pan; set aside.
In bowl, beat butter with brown sugar until fluffy; beat in egg. Blend in molasses and hot water until combined; let cool for 10 minutes.
In separate bowl, whisk together all-purpose flour, ginger, baking soda, cinnamon, salt, nutmeg and cloves; stir into molasses mixture until combined. Scrape batter into prepared pan.
Bake in centre of 300ºF (150ºC) oven for about 50 minutes or until cake tested inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Serve warm or let cool. (Make-ahead: Cover and store at room temperature for up to 3 days or overwrap with heavy-duty foil and freeze for up to 1 month.) Makes 12 servings.
In bowl, beat butter with brown sugar until fluffy; beat in egg. Blend in molasses and hot water until combined; let cool for 10 minutes.
In separate bowl, whisk together all-purpose flour, ginger, baking soda, cinnamon, salt, nutmeg and cloves; stir into molasses mixture until combined. Scrape batter into prepared pan.
Bake in centre of 300ºF (150ºC) oven for about 50 minutes or until cake tested inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Serve warm or let cool. (Make-ahead: Cover and store at room temperature for up to 3 days or overwrap with heavy-duty foil and freeze for up to 1 month.) Makes 12 servings.
Source : Canadian Living Magazine: November 2001
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