Ginger Spice Cake

Ginger Spice Cake hot from the oven.

Wayne and I like something sweet to end our dinners. We sometimes buy pies and cakes at the market on shopping day, but after we've been up the lake at our cabin for a week or so, I get a chance to do some baking. This week I wanted something spicy and sweet, so I picked Ginger Spice Cake.

I reviewed my cookbooks but didn't find a recipe that sounded "just right." I went online and found one at Epicurious.

Ginger Spice Cake

Ingredients

Mix wet and dry ingredients separately.

2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 egg
1/2 cup molasses
1 cup sugar
1/2 cup unsalted butter, melted
1 cup buttermilk

Directions

Mix together in small batches.

Preheat the oven to 350°F. Coat a 9-inch round cake pan with nonstick cooking spray. Cut parchment paper to fit the pan bottom and place it inside. I chose to use a rectangular pan for easier cutting.

Sift the dry ingredients into a large bowl.

In the bowl of an electric mixer, beat the egg, molasses, sugar, and melted butter until thick. I don't have an electric mixer so I used a whisk and mixed by hand.

Mix well between each addition.

Gradually mix in the dry ingredients in 3 batches, alternating with the buttermilk.

I didn't have any buttermilk so I added one tablespoon of lemon juice (or you can use vinegar) to a cup of regular milk and let it sit for five minutes.

Beat for 1 minute after each addition to incorporate the ingredients and strengthen the cake’s structure. Mix until the batter is smooth.

Pour into a prepared cake pan.

Pour the batter into the prepared cake pan and smooth the top until even. Bake for 35 to 40 minutes or until a wooden toothpick inserted into the middle of the cake comes out clean. My cake took 50 minutes in my propane oven.

I didn't frost my cake. I served it with a spoonful of the Apple Pie Filling I canned earlier in the week and a dollop of whipped cream.

Topped with home canned Apple Pie Filling and whipped. cream.

It made a nice end to our comfort food dinner of beef strips in gravy over masked potatoes with a side of steamed homegrown carrots and broccoli. Yum! -- Margy