Over the summer the bakery I worked at made this ginger cake that was phenomenal. They couldn’t sell all of it so they let me take home a large piece of it. At the time I was living the nomadic life and staying for a week with my friend Ravika. We enjoyed this cake together with a scoop of blue bell butter pecan ice cream. It was amazing and she still talks about that time to me. I thought for her birthday it would be nice to recreate this cake so I did. Happy Birthday Rav!
From: Food Network
1 cup vegetable oil
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
1 can cream cheese frosting
Crystallized ginger for garnish
-Preheat oven to 325 and grease two 8” cake pans
-In a large bowl, whisk together the oil, sugar, and molasses
-Add the eggs and whisk until smooth
-In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves.
-Whisk the molassas mixture into the flour mixture until evenly combined.
-In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda.
-Whisk the hot water into the batter until just combined.
-Transfer the batter into the prepared pans and bake about 35-45 minutes or until toothpick in center comes out clean
-Frost when cool and garnish with crystallized ginger pieces