Fresh Ginger Cake

Name: Fresh Ginger Cake
Yield: makes one 9-inch (23-cm) cake; 10 to 12 servings
Ingredients: 4-ounce (115-g) piece fresh ginger, peeled and thinly sliced; 1 cup (250 ml) mild-flavored molasses; 1 cup (200 g) sugar; 1 cup (250 ml) vegetable oil; 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

December 9, 2011

Of all the desserts I’ve ever made, this cake is the one that is most renowned, drawing acclaim for its incredibly moist texture and its spicy zing from an overload of fresh ginger. Many people have told me this is their all-time favorite dessert. And whenever I make it and take a bite, I’m in agreement: it’s one of my favorites as well.

Recipe notes

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