Ginger Ginger Ginger Cake

On a wintery day or evening, what’s better than a still warm piece of ginger bread with a little whipped cream?

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Ginger Ginger Ginger Cake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 
Gingerbread can be served anytime of the year. This recipe, which is unusually gingery, was inspired by Maria Helm Sinskey’s cookbook “The Vineyard Kitchen.” You can’t put too much whipping cream on it. Serves 4-8
Course: Dessert
Cuisine: American
Servings: 6
Author: Barbara
Ingredients
Cake
  • 1-1/2 Sticks unsalted butter at room temperature
  • ½ cup white sugar
  • ½ cup brown sugar
  • 3 tbs fresh ginger grated or minced without tough fibers
  • ½ cup candied ginger diced
  • 2 large eggs at room temperature
  • 2-1/2 cups all-purpose flour
  • 2 tsp baking powder aluminum free
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1-1/2 tsp ground ginger
  • ¼ tsp ground cloves
  • 3 grinds of multicolored peppercorns
  • 1 tsp salt
  • ¼ cup blackstrap molasses
  • 1 cup buttermilk
Topping
  • 1 cup heavy cream
  • 1-2 tbs honey to taste
  • ¼ cup candied ginger finely chopped
Instructions
  1. Preheat the oven to 350 degrees F. Butter and lightly flour a 9” or round pan.

  2. Gather your ingredients. With your mixer, whip together the butter and sugars until they lighten in color and are fluffy.

  3. Scrape down the bowl and add fresh ginger, and quickly mix together. Add the eggs one at a time, beating well after each addition. After adding all of the eggs, beat a few minutes until the mixture is light and fluffy.
  4. Combine the flour, spices and salt in a small bowl. Whisk the molasses and buttermilk together in a measuring cup.
  5. Add the flour mixture and the molasses mixture alternately in two parts into the butter mixture. Mix after each addition until the ingredients are just mixed. Add the candied ginger and stir in.

  6. Pour the batter into the prepared pan. 

    Scrape the bowl well and bake in preheated oven for 45-50 minutes or until a toothpick in the center of the cake comes clean. Cool in the pan until just warm, turn the cake so that it is right side up on a plate and ready to serve.

  7. Serve the cake with a large dollop of whipping cream, topped with a sprinkling of chopped candied ginger.
Topping
  1. Whip the cream into soft peaks, adding the honey just before you’ve finished whipping the cream.