One 9-inch cake or you can also bake this cake in two 9-inch loaf pans, reducing the baking time about 15 minutes, or until they feel done. This is the perfect holiday cake; they stay moist for days and the spiciness compliments the holidays.
I like to serve it with some lemon curd lightened with whipped cream, but it’s equally good with
poached pears or apples, ice cream, cranberry chutney, or just a dollop of whipped cream which
you can jazz up with Cognac if you want to be in the holiday spirit.
Ingredients
4 ounce (120 g) knob fresh ginger
1 cup (250 ml) mild molasses* (sometimes called ‘light’ molasses)
1 cup (200g) sugar
1 cup (250 ml) vegetable oil, preferably peanut or colza
2 1/2 cups (350 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup (250 ml) water
2 teaspoons baking soda
2 large eggs, at room temperature
Directions
1. Position the oven rack in the center of the oven. Preheat the oven to 350F (180C). Line a 9
by 3-inch (23 by 6-cm) round cake pan or a 9 1/2-inch (23 cm) springform pan with a circle of
parchment paper.
2. Peel, slice, and chop the ginger very fine with a knife or food processor.
3. Mix together the molasses, sugar, and oil. In another bowl, sift together 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.
5. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until
everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for
about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted
into the center comes out clean.
6. Cool the cake for at least 30 minutes. Remove from the cake pan and peel off the
parchment paper.
*If you can’t find mild molasses where you live, substitute one-half strong molasses (available in
natural-food stores) or treacle, and one-half honey or golden syrup. Makes 10 to 12 servings.
Source: www.davidlebovitz.com