Course: Cake
Fresh Ginger Cake
Gabe and I took this to United Memorial every Sunday morning - it was our thing.
Source
1997 Joy Of Cooking
Ingredients
| ½ cup | water |
| 8 tbl/1 stick | unsalted butter |
| ½ cup | fresh ginger |
| ½ cup, packed | light or dark brown sugar |
| ¼ cup | molasses |
| ¼ cup | dark corn syrup, golden syrup, honey, or light molasses |
| 1 large | egg |
| 1 ½ c | all-purpose flour |
| 1 tsp | baking soda |
| ¼ tsp | salt |
Bust Out
| 1 | 9x9” pan |
| wax paper or parchment paper | |
| saucepan | |
| large bowl | |
| small bowl |
Steps
- Preheat oven to 350°F.
- Grease and flour 9x9” pan or line the bottom with wax paper or parchment paper, and grease that.
- Heat water and unsalted butter in a saucepan until the butter is melted.
- Grate the fresh ginger
- Whisk together in a large bowl: light or dark brown sugar, molasses, dark corn syrup, golden syrup, honey, or light molasses, egg.
- Sift together or whisk thoroughly in a small bowl: all-purpose flour, baking soda, salt, then whisk the ginger in.
- Whisk the water & butter mixture into the molasses mixture, add the flour & ginger mixture and stir just until smooth and pour into the baking pan.
- Bake 25 to 30 minutes until a toothpick inserted into the center comes out clean, let cool in the pan on a rack for 10 minutes.
- Slide a thin knife around the cake to detach it from the pan; invert the cake and peel off the paper, if you used it
- Let cake cool right side up on the rack.