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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This dark, moist cake gets its deep flavor from blackstrap molasses, which may not sound appealing on its own but is wonderful in this cake. Ingredients:
3 cups all-purpose flour |
4 teaspoons ground ginger |
2 teaspoons cinnamon |
2 sticks (1 cup) unsalted butter, softened |
1 cup packed light brown sugar |
1 cup blackstrap molasses |
1 cup boiling-hot water |
2 teaspoons baking soda |
2 large eggs, lightly beaten |
accompaniment: lightly sweetened whipped cream |
Directions:
1. Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan.
2. Whisk together flour, ginger, and cinnamon in a medium bowl until blended.
3. Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes.
4. Whisk together molasses and boiling water in another large (at least 2-quart) bowl, then whisk in baking soda (mixture will bubble up and expand).
5. Add flour and molasses mixtures alternately to butter mixture in 3 batches, mixing at medium speed until incorporated. Beat in eggs until smooth. (Batter will be thin.)
6. Pour batter into springform pan and bake until a wooden pick or skewer inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and continue to cool cake on rack at least 30 minutes more. Serve warm.
7. *Available at natural foods shops.
8. Cooks' note: Batter can be baked in 18 buttered 1/2-cup muffin cups until muffins are springy to the touch, 20 to 25 minutes.
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