Triple Ginger Gingerbread Cake
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.
- 2 cups all purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/3 cup butter
- 3/4 cup sugar
- 1 egg, beaten
- 1/2 cup molasses
- 3/4 cup buttermilk
- 2 teaspoons pickled ginger, finely chopped
- 1 teaspoon raw fresh ginger, grated
- powdered sugar
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.
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©1994, Katherine Heyhoe. All rights reserved.
This Archived Page created between 1994 and 2001. Modified August 2007