Thursday, December 20, 2007
ginger spice cake.
We baked a cake yesterday - a spice cake. The smell is amazing and it is so very moist. The crystallized ginger really adds a great texture and flavor-mmm.
1 c vegetable oil
1 c cane sugar
1 c unsulphured molasses
3-4 Tbsp minced crystallized ginger
2 large eggs (lightly beaten)
3 c whole wheat white flour
1 Tbsp pumpkin pie spice (or mix of ginger, nutmeg, cinnamon, allspice)
2 tsp ground cinnamon
1 tsp finely ground sea salt
1 c water
1 Tbsp baking soda
Butter a 9 x 13 cake pan (I used a large star pan). Preheat the oven to 325º.
In a big bowl, mix together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth and creamy.
In a second bowl, mix the flour, spices and salt together. Stir the molasses mixture into the flour mixture until combined.
In a small pan on the stove, boil the water. Remove it from the heat and stir in the baking soda. Stir the hot water into the batter until combined.
Pour the batter into the prepared pan.
Bake the cake in the middle rack of the oven, until a toothpick inserted into the center comes out clean - about 45 minutes. Let the cake cool before serving with something yummy like organic egg nog ice cream or sprinkle with a cinnamon/sugar mix.
Use Celtic Sea Salt instead of processed salt - it adds minerals and trace elements that are just not in regular salt. I like Light Grey Celtic Sea Salt. Be sure to buy the more rocky salt - it retains more moisture (and more nutrients) and you can simply grind a little at a time with a mortar and pestle as you need it!