I'm a sucker for gorgeous cookbooks, especially when they have a beautiful cover. From the moment I first saw Roots by Diane Morgan, I was hooked. At first glance, the book is absolutely stunning. Yet while I was just expecting to find a collection of side dishes using a variety of root vegetables (which the book does include a lot of), Roots is in fact much, much more than that. In addition to the drool-worthy images featured throughout, this excellent cookbook contains a plethora of out-of-the-box ideas for using fresh ingredients in unique ways.
When I saw the recipe for this Gingerbread Cake using fresh ginger I had to try it. Kenya absolutely loves ginger. From Ginger Lemon Honey Tea to Stir-Fried Brown Rice Chinese Noodles, we go through our fair share of fresh ginger. I was initially wary of 2/3 a cup of fresh ginger being too much for a cake, but the flavor mellows with baking and totally makes this recipe what it is -- the rich sweetness of molasses combined with the distinctive zip of ginger in each moist bite is totally insane tasting. I gave Kenya a big slice for his after school snack and he said it was the best thing I've ever made. Yes he's said that to me before about other things I've made, but this time I think he really meant it! This is a perfect dessert recipe for the end of the year, and if you're looking for a lovely holiday gift for the cook in your life, I highly recommend getting them this book!
Fresh Gingerbread Bundt Cake
- 3 3/4 cup All Purpose Flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
- 1 1/2 cups granulated sugar
- 1 1/4 cups canola, vegetable or peanut oil
- 1 1/2 cups Water
- 1 tablespoon Baking Soda
- 2/3 cup packed, peeled and minced ginger
- 3 large eggs, beaten
Preparation1. Preheat oven to 350°F. Butter and flour a 10-inch bundt pan.
2. In a large bowl, sift together the flour, cinnamon and cloves. In a separate large bowl, whisk together the molasses, sugar and oil.
3. In a small pot, bring the water to a boil. Remove pot from the heat and stir in the baking soda. Whisk the water into the molasses mixture and then whisk in the ginger.
4. Gradually add the flour mixture to the molasses mixture, and stir just until the flour is absorbed. Whisk in the beaten eggs. Pour the batter into the prepared bundt pan.
5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean. Allow cake to cool in the pan before removing.