Ginger-Molasses Cake Recipe - Cooking Index
Ginger-Molasses Cake Recipe - Cooking Index
David Barber, chef at Three Square Grill in Portland, Oregon, writes: "My restaurant may not be located in the trendiest part of town, but we have a neighborhood following of customers who appreciate my house-made bread, lox, bacon, sausage, preserves, and pickles."
Courses: Dessert| 3 1/4 cups | 203g / 7.2oz | All-purpose flour |
| 5 teaspoons | 25ml | Ground ginger |
| 2 1/2 teaspoons | 12ml | Baking soda |
| 1 1/2 teaspoons | 7.5ml | Ground cinnamon |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 cup | 237ml | Mild-flavored (light) molasses |
| 1 cup | 198g / 7oz | Sugar |
| 1/4 cup | 59ml | Sour cream |
| 2 cups | 396g / 13oz | Eggs (large) |
| 2 teaspoons | 10ml | Vanilla extract |
| 1 cup | 237ml | Boiling water |
| 1 cup | 237ml | Vegetable oil |
| Purchased caramel sauce - warmed | ||
| Whipped cream - for serving |
Preheat oven to 350 degrees. Butter and flour 12-cup Bundt pan.
Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with warm caramel sauce and whipped cream.
This recipe yields 12 servings.
Source:
Bon Appetit, September 2002
Average rating:
8.5 (2 votes)
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