Soft and moist, this is more like a spice cake with a predominant ginger emphasis. Ginger is a most versatile root. It is available pickled, powdered or ground, and raw, with each form offering a distinctly different flavoring from the others. This recipe uses all three types of ginger, resulting in a playful dance of flavors. Serve it with a dollop of sour or whipped cream for dessert, or warm and toasty for breakfast.
Preheat oven to 350 degrees F. Lightly grease and flour an 8-inch square baking pan, or the equivalent.
Sift together the flour, baking soda, baking powder, ground ginger, cinnamon, cloves and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Blend in the egg and molasses. Beat in the flour and buttermilk, alternating a small amount at a time until well blended. Fold in the pickled and fresh ginger. Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake sit in the pan, on a rack, for 5 minutes. Then remove the cake from the pan and set it on a rack to cool completely. Before serving, dust the cake with powdered sugar sprinkled through a sieve or doily.
©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007
Copyright © 1994-2018,