Sunday, December 27, 2009

Ginger Cake from Room for Dessert by David Lebovitz

Yesterday was a lovely Christmas. We spent the morning opening gifts and enjoying the tree. Then we spent the afternoon baking for our dinner with friends. Rick assigned gingerbread to me so I of course made the ginger cake from Room for Dessert by David Lebovitz.  This is a moist, rich, spicy cake that I served with soft whipped cream. Everyone had a piece and seemed to enjoy it. Even the teenagers ate their servings so you know it was good; they tend to be pretty honest when it comes to food.
Here's the recipe, if you try it let me know your thoughts. Happy holidays!

Fresh Ginger Cake
By David Lebovitz
4 ounces fresh ginger
1 cup mild molasses
1 cup sugar
1 cup vegetable oil
2 1/2 cups flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
1 cup water
2 tsps baking soda
2 eggs, room temperature

1. Position the rack in the middle of the oven. Preheat to 350 degrees. Line a 9 by 3 inch round cake pan or a 91/2 inch springform pan with a circle of parchment paper. I buttered the parchment and walls and then dusted them with cocoa powder.

2. Peel, slice and chop the ginger very fine with a knife or use a grater. You definitely don't want any large chunks.

3. Mix together the molasses, sugar, and oil. In another bowl sift the flour, cinnamon, cloves, and black pepper.

4. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger and fully incorporate.

5. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is throughly combined. Pour the batter into the prepared cake pan and bake for about an hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean.  Definitely cover the top of the cake with foil if it looks like it is browning too quickly before the cake is done.

6. Cool the cake on a rack for 30 minutes then release from the pan and peel off parchment. Enjoy!