Ingredients for Fresh Ginger Cake
- Cake Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- Light Molasses
- Dark Corn Syrup
- ¼ cup water
- Unsalted Butter
- Light Brown Sugar
- 1 tablespoon lemon zest
- Fresh Ginger
- Powdered sugar, for dusting (optional)
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How to Make Fresh Ginger Cake
- Preheat oven to 350°F (175°C). Position rack in the lower third.
- Grease and flour a 9-inch ring mold pan generously.
- Sift together 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Lightly whisk 1 large egg.
- In a cup, combine ½ cup molasses, ½ cup golden syrup (or King's Molasses), and ¼ cup water. Stir well.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar in a mixing bowl using a paddle attachment until light and fluffy (2-3 minutes).
- Add the egg, one tablespoon at a time, mixing well after each addition. Stop and scrape down the bowl.
- Stir in 1 tablespoon lemon zest and 2 tablespoons grated fresh ginger.
- Gradually add the dry ingredients to the wet ingredients, alternating with the molasses mixture, beginning and ending with the dry ingredients. Mix until just combined. Be sure to scrape down the bowl frequently.
- Pour batter into the prepared ring mold pan and spread evenly, slightly higher towards the edges.
- Bake for 35-37 minutes, or until a toothpick inserted into the center comes out clean and the sides begin to pull away from the pan.
- Let the cake cool in the pan for 5-10 minutes.
- Carefully invert the cake onto a wire rack lined with parchment paper. Remove the ring mold.
- Let the cake cool completely.
- Decorate with powdered sugar sifted through a sieve, or dust with confectioners' sugar for a traditional touch. (Optional: Serve plain.)
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
199g
Fat
50g
Carbs
30g
