Photo credit: Deb Ponzek / Chef TravelingMom

Photo credit: Deb Ponzek / Chef TravelingMom

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.

Fresh Ginger Cake Recipe
Author: 
Recipe type: Dessert
Serves: 10
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Whisk together the flour, cinnamon, and cloves and then whisk into the molasses mixture until combined. Add the eggs and mix well.
  5. 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.
  6. 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.
  7. 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.