GOLDEN GINGER CAKE
Not your traditional gingerbread, this cake is flavored with familiar spices and enhanced with freshly grated ginger. (And yes, of course, there is still molasses.) Unlike a brittle cookie or dense loaf, this cake has the texture of what can only be described as a very good cake doughnut, crunchy on the outside and delightfully fluffy on the inside. It's best served just warmed, with a generous helping of whipped cream or vanilla ice cream.
Provided by Alison Roman
Categories cakes, dessert
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Spray a 9-inch springform pan, cake pan or tart pan with nonstick cooking spray (or grease with softened butter) and sprinkle with a bit of Demerara sugar to coat the interior of the pan; tap out excess and set aside.
- In a medium bowl, whisk together flour, turmeric, salt, cinnamon, baking powder and baking soda; set aside.
- Using a stand mixer or an electric mixer and a large bowl, beat together butter, brown sugar and molasses until the mixture is light, fluffy and the color of a very pale latte, 3 to 4 minutes. (Feel free to periodically scrape down the sides of the bowl with a spatula to make sure all the ingredients are mixing properly.) Add fresh ginger and beat to blend.
- Add eggs, one at a time, until they are totally incorporated and the mixture looks extremely light and fluffy, almost like cake frosting, 5 or so minutes. (Be sure to wipe off any ginger that may have stuck to the beaters.)
- Combine buttermilk and oil in a bowl or a measuring cup. With the mixer on low, beat 1/3 of the dry ingredients into the cake batter, followed by 1/2 of the buttermilk mixture. Repeat with 1/3 of the dry ingredients and the remaining buttermilk mixture. Finish by adding the remaining dry ingredients.
- Pour cake batter into prepared pan and scatter with more Demerara sugar. Bake, rotating once or twice if your oven has hot spots or tends to be uneven, until the cake has started to pull away from the sides of the pan, it's evenly golden brown on top and it springs back ever so slightly when pressed, 45 to 50 minutes.
- Remove from oven and let cool on a wire rack if you have one. (If not, just let it cool away from the oven.) Do not remove cake from the pan until it is 100 percent cool. Serve with lightly whipped cream or the ice cream of your choice.
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sajith b herath
[email protected]This cake was a bit dry, but the flavor was good.
Tianna Buckley
[email protected]This cake is so easy to make and it always turns out perfect. It's my go-to recipe for potlucks and parties.
Regina Luke
[email protected]I'm not a big fan of ginger, but this cake was surprisingly good. The ginger flavor was subtle and not overpowering.
Azeem Imran
[email protected]This is the best ginger cake I've ever had! It's so moist and flavorful, and the ginger flavor is just right.
malek khan
[email protected]This cake was a hit at my last party! Everyone loved the unique flavor and the moist texture.
Aamir Sameer
[email protected]I followed the recipe exactly and the cake turned out terrible. It was dry and tasteless.
Raymond Raver
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Jan Jano
[email protected]I've never been a big fan of ginger, but this cake changed my mind! It was so delicious and the ginger flavor was subtle and not overpowering.
Sboniso
[email protected]This is my new favorite cake recipe! It's so moist and flavorful, and the ginger flavor is just perfect.
Bristy Roy
[email protected]The cake was easy to make and turned out great! I will definitely be making it again.
Boris Rubicon
[email protected]This cake was amazing! I made it for a party and everyone loved it. It was the perfect combination of sweet and spicy.
HAMTHAN SAHI
[email protected]The cake was dry and the ginger flavor was too strong. I wouldn't recommend this recipe.
Salman Shekh
[email protected]This cake was a bit too sweet for my taste, but otherwise it was good.
Daniel Simpson
[email protected]I've made this cake several times and it's always a hit! The ginger flavor is perfect and the cake is always moist and delicious.
Liz Shiko
[email protected]Easy to follow recipe and the cake was delicious!
EBHODAGHE Gods power
[email protected]The cake turned out great! It was moist and flavorful, and the ginger gave it a nice kick. I'll definitely be making this again.
Junior Chinedu
[email protected]This golden ginger cake was a delightful treat! The cake was moist and flavorful, with a perfect balance of sweetness and spice. The ginger flavor was prominent but not overpowering, and the cake had a lovely golden color. I would definitely recommen