Ginger Cake

Recipe 9 of 103

Gingerbread is a childhood memory for me. Every summer my Mom and I would go to the Del Mar Fair. There were two things we always did every year, eat gingerbread and take pictures in the photo booth.gingerbreadhut

My Mom would sing this song on our way to the little pink gingerbread hut. Actually anytime gingerbread was on a menu, served at a party, seen on TV or anywhere it was mentioned we would both start singing the gingerbread song. I thought it was a song my Mom made up, she has a serious silly gene that she has so lovingly passed on to my kid and me. About a month ago I made gingerbread cupcakes for her birthday and she set out to find the original song so here it is for you all to enjoy.

Now on to April’s Ginger Cake, it’s a spicy, moist, rich treat for sure. The kicker is tons of fresh ginger and to seal the deal……tons of whoop cream!

Here is what you will need.

Serves 8-10

1 stick unsalted butter at room temp, a bit more for the pan

2 1/2 cups AP flour

1 tablespoon ground ginger

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt

1 tablespoon baking powder

1 1/2 cups boiling water

1 cup unsulfured light molasses, not blackstrap

1 teaspoon backing soda

1 packed cup of dark brown sugar

1 large egg

1/4 cup freshly grated ginger

Preheat oven to 325° position rack in the middle of your oven

Butter a 8 inch springform pan that is at least 3 inches deepcakepanCut an 8″ circle of parchment paper and line the bottom of the pan…like this.drymixMeasure and mix all the dry ingredients except the baking sodamolassesMix the molasses, boiling water and baking soda until all are dissolved.
In a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy about 3 minutes, scraping the bowl as you go, then add egg, mix until incorporated. gingerfreshAdd the grated ginger….look at all that ginger!! I was seriously geeking out at this point. I love fresh ginger.readytomixAlternately add the dry mix and the molasses mixture until all combined.oventimeFill your prepared pan and place on a baking sheet in the oven. Bake for an hour or until a toothpick or a wooden skewer comes out clean. Let the cake cool a bit in the pan before you remove the ring from the springform pan. Not too long though its lovely served warm.

Get your whoop cream ready and dollop it generously over a warm slice of ginger cake. Remember when I say whoop cream, I mean make it yourself, no canned crap. Whip heavy whipping cream with a little powdered sugar or no sugar until fluffy, maybe add a bit of vanilla extract and zest some orange rind over the whoop like thiscake

I loved this recipe, very easy and it has forever changed my taste for “gingerbread” I’m sure I’ll partake at the little pink hut again in my life but I will make this cake forever to satisfy my ginger cake needs.

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3 thoughts on “Ginger Cake

  1. Hey there! I made this last week from the book. I loved it too. Your reference to ‘whoop’ cream made me smile – I have not heard it referred to as such before. Perfect! Off to explore more of your recent posts now….

  2. Thank you so much for posting this. I remember the gingerbread shop from my childhood as well! It was always our last stop for the day before we left the fair. Today I’m taking my kids to the fair and hoping that the gingerbread shop is still there. I’ve been telling my kids all about it and hopefully they’ll enjoy it as much as I did. Thanks for posting the recipe as well, I can’t wait to give it a try!

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