I love baking cakes and I also love ginger. Ginger is refreshing, warm and comforting at the same time. I made this cake a few years ago and loved it. Somehow it slipped from my repertoire but I recently came across a version of the cake in the Chocolate and Zucchini blog. I like my version and decided to make it today. Both versions are adapted from a recipe by David Lebovitz, who is well known for his dessert and ice cream recipes (a future blog will definitely be devoted to homemade ice cream). I am currently experimenting with different types of flours and tried using one cup of buckwheat flour with one and one-half cups of all-purpose flour instead of the two and one half cups of all purpose flour in the original recipe. This worked out well but I've made this with all-purpose flour in the past and it was also great. I made this today and it was delicious served with my favourite tea - Earl Grey with blue flowers. I highly recommend this cake. It is very easy to make and is a lovely treat.
Ginger Cake
2 and 1/2 cups all purpose flour (or 1 cup buckwheat flour and 1 and 1/2 cups all purpose flour)
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup molasses
1 cup granulated sugar
2 large eggs
1 cup peanut oil or any other neutral oil such safflower oil
2 tsp baking soda
1 cup boiling water
1/2 cup minced peeled fresh ginger
Preheat oven at 350 degrees F.
In a large bowl, mix flour, cinnamon, cloves and black pepper.
In another large bowl, mix molasses, sugar, eggs and oil with electric mixer at medium speed for about 2 minutes until well blended. Add the flour mixture and mix at low speed until well blended.
Boil water. In a small bowl, stir baking soda in one cup boiling water and add
to batter. Then add ginger and mix until blended.
Pour batter into greased and floured 9 and 1/2 inch pan.
Bake for about one hour until toothpick inserted in center comes out clean.
Cool for about 30 minutes before serving.
