GOLDEN GINGER CAKE
Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It's best served just warmed, with a generous helping of whipped cream or vanilla ice cream.
Provided by Alison Roman
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
- In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
- Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
- Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
- Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
- Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it's evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
- Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
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Sehrish Iqbal
[email protected]This cake is the perfect combination of sweet and spicy. The ginger flavor is perfectly balanced and the cake is moist and fluffy.
mohammad Nahim
[email protected]Not a fan of ginger, but this cake was surprisingly good! The ginger flavor was subtle and the cake was moist and flavorful.
Edlyn Masango
[email protected]Easy recipe to follow, but the cake was a bit dry. I think I'll add some extra butter next time.
Little Javon
[email protected]This cake was absolutely delicious! The ginger flavor was just right and the cake was moist and fluffy. I will definitely be making this again.
Shashrika Nadun
[email protected]Meh.
Sophia Bartolomeo
[email protected]Followed the recipe exactly and the cake turned out perfectly. The golden ginger flavor was subtle and not too overpowering.
Justice Amissah
[email protected]This cake is a must-try for any ginger lover! The combination of ginger and spices is simply divine. I've made it twice now and it's always a crowd-pleaser.
Mpho Willison
[email protected]The cake was very dense and the ginger flavor was overpowering.
SB Sohel Rana
[email protected]Easy to follow recipe that yielded a delicious and moist cake. The golden ginger flavor was a nice twist on the classic.
Samuel Ameresi
[email protected]This cake was a hit at my last dinner party! The ginger flavor was perfectly balanced with the sweetness of the cake. I'll definitely be making this again.