Blackstrap Molasses & Fresh Ginger Cake

By RoketJSquerl

Ingredients

• 2-3 tablespoons fresh ginger, peeled and finely grated
• 1 cup blackstrap molasses (substitute regular molasses)
• 1 cup brown sugar
• 1 cup canola oil
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 cup water
• 2 teaspoons baking soda
• 2 eggs

Details

Servings 1
Adapted from thehungryhounds.com

Preparation

Step 1

In a large mixing bowl, whisk together the ginger, molasses, sugar, oil and vanilla until smooth.

In a separate, smaller bowl, whisk together the dry ingredients; flour, cinnamon, cloves, black pepper, and salt until combined.

Bring 1 cup water to boil in a small pot. Once boiling, add the baking soda, remove from heat and pour the water-soda mixture into molasses mixture. Whisk to combine.

To the molasses mixture, add the dry ingredients and eggs, whisking well to incorporate. Your mixture will be loose.

Pour the batter into a buttered/oiled 9 inch springform cake-pan and bake for 1 hour, or until a taster comes out clean.

Allow to cool completely. Serve it with a fresh whipped cream, a buttercream icing, cream cheese frosting, a simple dusting of powdered sugar, or, straight-up.
This cake will keep well for 2-3 days.