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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This lovely cake by Sharol Josephson gets its name from the fact that it contains ginger in three different forms: fresh, dried and candied. Serve with a scoop of vanilla ice cream or with a nice cup of tea. Ingredients:
3 cups all-purpose flour |
1 tablespoon ground cinnamon |
2 teaspoons baking soda |
1 1/2 teaspoons ground cloves |
1 teaspoon ground ginger |
3/4 teaspoon salt |
1 1/2 cups granulated sugar |
1 cup vegetable oil |
1 cup molasses |
2 eggs |
1/2 cup water |
2 tablespoons fresh ginger, minced |
1/2 cup crystallized ginger, finely chopped |
1 tablespoon icing sugar |
Directions:
1. Grease and flour a 10 Bundt pan.
2. In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
3. In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
4. Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
5. Sprinkle the crystallized ginger over the surface.
6. Stir just enough to mix into the batter.
7. Scrape into the prepared pan, smoothing the top.
8. Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
9. Let cool on a rack for 30 minutes.
10. Loosen the cake at the top edges of the pan.
11. Place a metal rack over the pan and turn the cake and rack over.
12. Lift the pan off and let the cake cool completely.
13. Dust the cooled cake with icing sugar.
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