Gingerbread Cake

By johandi

I'm a sucker for gorgeous cookbooks, especially when they have a beautiful cover. From the moment I first saw Roots by Diane Morgan, I was hooked. At first glance, the book is absolutely stunning. Yet while I was just expecting to find a collection of...

Ingredients

• 3 3/4 cup all purpose flour
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoons ground cloves
• 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
• 1 1/2 cups granulated sugar
• 1 1/4 cups canola, vegetable or peanut oil
• 1 1/2 cups water
• 1 tablespoon baking soda
• 2/3 cup packed, peeled and minced ginger
• 3 large eggs, beaten

Details

Preparation time 15mins
Cooking time 75mins
Adapted from weelicious.com

Preparation

Step 1

1. Preheat oven to 350°F. Butter and flour a 10-inch bundt pan.
2. In a large bowl, sift together the flour, cinnamon and cloves. In a separate large bowl, whisk together the molasses, sugar and oil.
3. In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger.
4. Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan.
5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan before removing.