12 November 2016

Weekend Cooking: Baking with Ginger

Today's post is short and sweet. While Mr. BFR tends the home fires, I'm off on my annual weekend getaway with my girlfriends. We always have a ton of fun, making lace, drinking wine, gabbing, eating, and just hanging out together.

Last weekend, fall was in the air and I had a craving for dark, spicy, rich gingerbread. I often turn to David Lebovitz's Room for Dessert when I want to bake up a down-home treat, and his ginger bread is really amazing.

I've made it exactly as it's given here, but sometimes, like this time, I use a dark beer in place of the water. When I do this, the flavor takes on a pleasing depth, though sometimes the middle of the cake sinks as it cools. A small price to pay!

If a whole cake is too much for your family, note that I've frozen this cake with good success. For more notes on Lebovitz's recipe, check out the Epicurious site.  (The photo is mine)

Fresh Ginger Cake

  • 4 ounces fresh ginger
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil, preferably peanut
  • 2 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 2 teaspoons baking soda
  • 2 eggs, at room temperature
Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.

Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.

Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.

Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.

Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

I'll visit all your posts just as soon as I can!
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Weekend Cooking hosted by www.BethFishReads.comWeekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend. You do not have to post on the weekend. Please link to your specific post, not your blog's home page.
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14 comments:

Mae Travels 11/12/16, 6:40 AM  

Ginger is an amazing flavor as the high note (like gingerbread or ginger candy) or the low note (as in autumn spice blends or Asian stir-fries). And it's good in savory or sweet things, and used in cuisines from so many different places. I'd love a slice of that gingerbread you made!
best... mae at maefood.blogspot.com

Melynda Brown 11/12/16, 6:47 AM  

Have a great weekend, and thanks for that Ginger recipe, I can't wait to make it!

rhapsodyinbooks 11/12/16, 7:25 AM  

Oh wow, I will make this today or tomorrow, and steal some of Jim's beer to do it! And now, off to look up a recipe for lemon sauce to go on top....

Tina 11/12/16, 7:26 AM  

I wouldn't have thought about the dark beer addition but it would indeed be a wonderful addition flavor wise. Perfect for the autumn temperatures.

(Diane) bookchickdi 11/12/16, 7:27 AM  

I hope you are having a fabulous, relaxing, fun weekend with the ladies.

My Cozy Book Nook 11/12/16, 9:01 AM  

I love gingerbread and ginger cake, but I've always used ground ginger and never fresh. I will have to try that... along with the dark beer substitution!

Your weekend sounds fabulous! I know you are having lots of fun :)

Alex 11/12/16, 9:35 AM  

I love ginger and this cake looks absolutely delicious. I'm going to have to try it for the holidays this year. Thanks for sharing the recipe.

Claudia 11/12/16, 10:59 AM  

Sounds like a fun weekend! This is the perfect time for gingerbread, thanks for the great recipe.

Esme 11/12/16, 12:06 PM  

I probably prefer my ginger more in baking than cooking. Trader Joes has a great trail mix with pumpkin and ginger out right now. Have you tried it?

Deb in Hawaii 11/12/16, 12:11 PM  

I love that you add the dark beer to the gingerbread--I am sure it makes it all the more delicious. It's a perfect fall dessert.

Have a fabulous and relaxing time this weekend. After seeing the picture of your lovely bobbins on Litsy, I am looking forward to seeing your lace. ;-)

Leslie (Under My Apple Tree) 11/12/16, 1:41 PM  

This sounds delicious. I wish I was more a of 'baker'. Breads and deserts often elude me.

Vicki 11/12/16, 2:02 PM  

This cake sounds delicious and easy to make, I may try it soon.

I hope you're having a great time with your friends!

Jackie Mc Guinness 11/12/16, 2:33 PM  

I don't think I've had ginger cake since my Mom made them! I really wish I had her recipe.

I should try this one!

nishitak 11/14/16, 5:19 AM  

That ginger cake looks and sounds delicious, I'm going to try it out.

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