Fresh ginger root is the key ingredient in all of the best ginger cake recipes. Grinding ginger root releases its distinctive odor and is preferred but not essential to the recipe below. As many variations on ginger cake exist, below are guidelines for making this Caribbean tradition with several opportunities for adaptation.
Instructions
1. Preheat the oven to 350 degrees and grease or line a bread pan. Two small breads will work just as well as one large.
2. Mix together molasses, brown sugar and melted unsalted butter in a large mixing bowl until the mixture is smooth. Substitute golden or corn syrup for molasses and oil for the stick of butter. Realize that molasses substitutes will not result in the traditional dark color of the sponge.
3. Sift together in another flour, baking powder, ginger root or ground ginger, and a little nutmeg. Whole wheat, all-purpose and unbleached white flour are all acceptable. Ginger should be according to taste.
4. Add a little vanilla essence and a couple of shots of rum to the butter mixture before slowly stirring in dry ingredients. This mixture thickens quickly so adding the dry ingredients a little at a time will make for easier mixing. A drop of water will also make things a little easier.
5. Add 3 to 4 (depending on size) beaten eggs to the mixture before pouring into bread tin. Other tin shapes like a bundt pan make a nice final addition.
6. Bake the cake in the center of the oven for 45 minutes to 1 hour or until done. Check for doneness by placing a cold clean butter knife in center and pulling back out. If the knife emerges clean, the cake is ready.
7. Allow to cool before frosting with a little crystallized ginger or a mix of powdered sugar and lemon juice. Grated lemon peel looks good as does a plain finish.
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