This fresh ginger cake is the perfect traveling cake — it stays moist for days, is fragrant with fresh ginger and is (of course) delicious! It’s also great to make ahead and freeze — especially if you’re expecting house guests.
- 6 ounces fresh ginger, peeled
- 1 cup granulated sugar
- 1 cup dark black-strap molasses
- 1 cup canola oil
- 2 teaspoons baking soda
- 2 1 ⁄2 cups all-purpose flour
- 1 ⁄2 teaspoon ground cinnamon
- 1 ⁄2 teaspoon ground cloves
- 2 large eggs, lightly beaten
- About 1 ⁄2 teaspoon fresh lemon juice
- 1⁄4 cup confectioners’ sugar
- Preheat the oven to 325°F. Grease a 9-inch round pan that is 3 inches deep and line it with a parchment paper circle cut to fit.
- Cut the ginger into medium-size pieces and put in the bowl of a food processor. Add the granulated sugar and pulse until very smooth, like a paste. Mix together the molasses and canola oil.
- In a saucepan, bring 1 cup of water to a boil over medium-high heat, add the baking soda, and when dissolved, stir in the molasses mixture.
- Whisk together the flour, cinnamon, and cloves and then whisk into the molasses mixture until combined. Add the eggs and mix well.
- Pour the batter into the prepared pan and bake for 60 to 65minutes, or until a toothpick inserted in the middle of the cake comes out dry.
- Meanwhile, in a small bowl, drizzle the lemon juice, a few drops at a time, over the confectioners’ sugar, whisking until the glaze is thick and smooth. Set the glaze aside until needed.
- Allow the cake to cool in the pan for 10 to15 minutes and then turn out of the pan to cool completely on a wire rack.When cool, drizzle the glaze over the top of the cake and serve.
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