Ginger Spice Cake
This complex and richly flavored cake is perfect to douse with whipped cream or sabayon. Although the directions given are for a typical round cake pan, you can make it in a loaf pan, or even make small cakes in individual pans… perfect for gift giving.
Makes 1 cake, 6 to 8 servings.
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly ground black pepper
- 1/8 teaspoon ground ginger
- ¾ cup dark molasses
- ¾ cup granulated sugar
- ¾ cup sunflower oil
- 2 ½ tablespoons grated fresh ginger
- 1 ½ teaspoons baking soda
- ¾ cup boiling water
- 2 large eggs
- Preheat the oven to 350 degrees F. Butter a 9” by 3” round pan (or a 9 ¼" x 5 ¼" x 2 ½" loaf pan); line the bottom with a parchments paper circle (or rectangle). Lightly butter the parchment paper.
- In a large bowl, sift together the flour, cinnamon, cloves, pepper and ground ginger. In another bowl, whisk together the molasses, sugar, oil and ginger.
- Whisk the molasses mixture into the flour mixture. In a bowl, stir the baking soda into the boiling water; whisk into the flour mixture. Add the eggs and whisk until smooth.
- Place a fine sieve over a bowl; scrape the batter through the sieve. (This will ensure any strings from the freshly grated ginger are removed.) Pour the batter into the prepared pan. Bake the cake on the center oven rack 50 to 60 minutes, until a skewer inserted in the center of the cake comes out clean. Cool the cake completely in the pan on a wire rack. Run a knife around the edge of the cake. Place a plate over the pan and invert. Remove the pan and the parchment paper. Place a serving plate over the cake and invert the cake, right side up.
You don't have to be a master baker like Metropolitan's James Barrett to make delicious French-inspired delights at home. Here are several favorites—some savory, some sweet—adapted by James for the home chef.