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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is possibly the best thing I've ever baked. This moist, sweet gingery cake is simply amazing. I adapted the recipe from the side of a box - not something I'd normally try - but it sounded so tempting I just had to try it. Read more . It's supposed to serve 8 people - but my family of three devoured it like starving wolves it was gone the very next day. I did change a few things from the original recipe - lowered the sugar - it's still sweet but not overwhelmingly and added an extra egg - this made it more fluffy. I also didn't have buttermilk on hand, so that is changed too. The recipe here is my version of the one on the side of the box. Enjoy! Ingredients:
1 1/2 cups all purpose flour |
1/2 cup brown sugar |
2 t ground ginger - taste your ginger first - if it is very hot - reduce to 1 t |
1 t cinnamon |
1/2 cup butter |
2 eggs, well beaten |
3 t. molasses |
1 t baking soda |
1 box - (4 oz) and this is crucial to your success - ginger people organic crystalized ginger, chopped fine or coarse - your preference - this ginger is moist and chewy not dried out and hard. it comes in little cubes and is divine - i believe the ginger they use is baby ginger - the young stuff that has not had a chance to get stringy at all - any good health food store should have it |
1 t salt |
1 cup milk |
2 t lemon juice |
garnish - which it really doesn't need unless you're getting all fancy |
1 cup whipping cream |
1 t vanilla sugar |
Directions:
1. Preheat oven to 350 degrees
2. Combine flour, sugar, cinnamon and ground ginger together , cut in butter.
3. Set aside 1/4 cup of the crumble mixture for topping.
4. Add beaten eggs to the rest of the mixture. Set aside 2 T of the chopped ginger for garnish and put the remainder into the mixture along with the molasses.
5. In a cup stir together the milk and the salt. Add the lemon juice and stir. Let sit a minute the dissolve the baking soda in the milk and quickly add to the flour mixture.
6. Mix well until a very nice batter consistency emerges. Pour into greased 9 pan. I grease mine with ghee instead of butter to prevent burning.
7. Sprinkle with reserved topping and if you will not be using the garnish of whipping cream - also the reserved ginger. Bake for 35 to 40 minutes till wooden skewer comes out relatively clean.
8. Serve warm with whipped cream or just scarf down plain.
9. I highly recommend serving it with plain steamed milk, a latte or a chai latte.
10. As this cake bakes your kitchen will fill with a constantly changing aroma - buttery, cinnamon, ginger - I was amazed how many different scents wafted up from this relatively simple cake.
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