Ginger Cake

I made this ginger cake last week. I was looking through the Joy of Cooking for new recipes and was captured by the description of this cake: "Some of the best cooks we know sweat by versions of this cake. The large quantity of fresh ginger (don't be afraid) and the absence of other spices produces a sophisticated cake." The recipe called for 1/2 cup of ginger, but I found it a bit too ginger-y. I made it again today, for A to bring to a work function tomorrow, and reduced the ginger to 1/3 cup, and I think it turned out much better. It is a really easy cake to make, and I think the description calling it "sophisticated" is perfect.

Ginger Cake
Adapted from Joy of Cooking
Yield: 1 8x8 square pan, or 9 2.5-inch squares
Print recipe

1/2 cup butter
1/2 cup water
1/2 cup brown sugar
1/4 cup molasses
1/4 cup honey
1 egg
1/3 cup finely minced ginger
1 1/2 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt

1. Preheat oven to 350F.


2. Line an 8-inch square baking pan with parchment, leaving a slight overhang on all sides.


3. In a small pot, combine butter and water and heat until butter is melted.


4. In a large bowl, whisk together brown sugar, molasses, honey, and egg. Add ginger and whisk to combine.


5. Whisk butter mixture into molasses mixture.


6. In a small bowl, combine flour, baking soda, and salt. Add to molasses mixture and stir in just until smooth.


7. Scrape batter into pan and bake until toothpick inserted into center comes out clean, about 25 to 30 minutes. 


8. Cool completely.