Fresh Ginger & Molasses Bundt Cake - I Like Big Bundts 2013 - Day 13

Fresh Ginger & Molasses Bundt Cake

I Like Big Bundts 2013 - Day 13

We are just two days away from National Bundt Day! Whoo hoo. I hope you'll make a Bundt cake to celebrate. And if you do...I'm doing a round-up of all the awesome Bundts made to celebrate.

When you make your Bundt (and post it if you have a blog), fill out this secure ONLINE FORM and attach a photo! Deadline is November 23, 2013 so you can make the Bundt on the actual National Bundt Day 11/15/2013.

If you bake a bundt, I'll send you some homemade food gift tags (so you can give bundt cakes all year long), and you'll be entered in a raffle for the cool new Jubilee Bundt! Sorry, no buttons this year...the postage was a fiasco last time so I'm sending flat items this year :)

Yesterday, I used one of my favorite flavors: Matcha / Green Tea. Today, it's another one of my favs: Ginger! I love ginger...crystallized ginger, ginger tea, lemon ginger candy, ginger chews, gingerbread, ginger beer (replace "shrimp" from Forrest Gump with "ginger" and you have me).

This recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more cookbook and uses 8 ounces of ginger. I peel my ginger by scraping the skin off with a spoon. I saw that on instagram (sorry, don't remember who posted it) and it totally works! I used my mini food processors to get the ginger pretty finely chopped.

If you look real close, you can see little fibers from the ginger. It's full of ginger, but not overpowering in ginger flavor. The molasses provides a rich accompanying flavor. Note that there are no ground spices like cinnamon and nutmeg in this Bundt - all the flavor is from the ginger and molasses.

The Bundt is so pretty, no? Just love the curvy, easy to make cake. You make this cake in a couple big bowls - you don't need an electric mixer.

What are you making for National Bundt Day? Hope you are ready for some celebrating on Friday, November 15th! And thanks for following along on my crazy adventures in making Bundts. :)
    - mary the food librarian

I Like Big Bundts 2013
Day 12: Matcha Green Tea Crème Fraîche Bundt
Day 11: Triple Chocolate Bundt
Day 10: Biscoff Speculoos Cookie Butter Bundt
Day 9: Zucchini Bundt with Chocolate Ganache
Day 7: Cranberry Crème Fraîche Bundt
Day 6: Banana Chocolate Chip Bundt
Day 5: Lemon Poppy Seed Bundt
Day 4: Moosewood's Fresh Apple Spice Bundt Cake
Day 3: Butterscotch Bundt Cake
Day 2: Ultimate Lemon Pound Cake Bundt
Day 1: Orange Marmalade Jubilee Bundt

Fresh Ginger & Molasses Bundt Cake

Recipe from Martha Stewart's Cakes: Our First-Ever Book of Bundts, Loaves, Layers, Coffee Cakes, and more

Find it on Amazon or in your library

8 ounces fresh ginger, peeled (when finely chopped, it should be close to 1 cup ginger)
3 cups (420 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (300 grams) sugar
2/3 cups unsulfured molasses (I used Grandma's Molasses)
2 large eggs, room temperature
1 cup (2 sticks) butter, melted and cooled a bit
1/3 cup hot water
Powdered sugar

1. Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan by spraying it with Pam with Flour or Baker's Joy, or greasing and flouring the pan.
2. In a food processor, pulse ginger until finely chopped. You can also finely chopped by hand.
3. In a medium or large bowl, whisk together the flour, baking soda and salt.
4. In a large bowl, whisk together the sugar, molasses and eggs until smooth. Then whisk in the butter and the hot water. Fold in the flour mixture and the chopped fresh ginger.
5. Pour cake into prepared pan. Bake for 45-50 minutes until wooden skewer comes out clean. This cake doesn't rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
6. Sprinkle with powdered sugar and serve. Enjoy!

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David Lebovitz's Fresh Ginger Cake

Fresh Ginger Cake

Ginger is awesome. It can help prevent nausea, settle your tummy, makes an awesome tea, and is delicious candied. Oh, ginger, you rock.

So, when my Ready for Dessert book by my favorite blogger and pastry chef, David Lebovitz came in the mail, I immediately decided to make this Fresh Ginger Cake first!

The cake uses 4 ounces of fresh ginger. You can chop it by hand, but I pulled out my mini-processor and whizzed it around. I guess that made about 1/2-3/4 cup of fresh ginger.

This is a pretty strong ginger cake. Probably not for children...but great for adults with a taste for ginger.

A nice scoop of whipped cream would be lovely! That would provide a nice balance to the strong ginger flavor.

Epicurious recipe says to use a 9 x 3 inch pan, but David's book says 9 x 2. You need a 9 x 3 or a tall springform. I believe this will come over the edge on a 9 x 2 pan, and you would lose lots of yummy cake. Look how tall this cake is!

I drank ginger tea while eating ginger cake. Yes, I love me the ginger.

Please pick up David Lebovitz's Ready for Dessert, and try this recipe! I have a bunch of other recipes marked and can't wait to try them.

Recipe:
Fresh Ginger Cake
Click here for printable recipe
Adapted from Ready for Dessert by David Lebovitz, page 42, or Epicurious

4 ounces fresh ginger
1 cup mild molasses (I used Grandma's original molasses)
1 cup sugar
1 cup vegetable oil, preferably peanut (I used canola oil)
2 1/2 cups flour (I used King Arthur unbleached AP flour)
1 teaspoon ground cinnamon (I used Penzy's cinnamon)
1/2 teaspoon ground cloves (I used Penzy's ground cloves)
1/2 teaspoon ground black pepper (I used Shillings black pepper rather than fresh cracked pepper because it is finer)
1 cup water
2 teaspoons baking soda
2 eggs, at room temperature

1. Preheat over to 350°F. Put rack in the center of the oven. The Epicurious recipe recommends a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan (bottom lined with parchment), but Ready for Dessert says 9 inch springform or 9 x 2-inch round cake pan. However, based on the size of the cake, I don't recommend a 9 x 2 inch pan...it'll be too small.
2. Peel, slice, and chop the ginger very fine with a knife, use a grater, or food processor. I used my mini-food processor for quick work.
3. Mix together the molasses, sugar, and oil in a large bowl. I used a whisk.
4. In another bowl, sift together the flour, cinnamon, cloves and black pepper and set aside.
5. 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.
6. Gradually whisk the dry ingredients into the batter.
7. Add the eggs, and continue mixing until everything is thoroughly combined.
8. 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. I checked mine after 50 minutes, and it was done at 55 minutes.
9. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
10. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. I let mine cool completely overnight and removed it the next morning. Remove the cake from the pan and peel off the parchment paper.
11. I think a nice dollop of lightly sweetened whip cream would be lovely with this cake. David recommends whipped cream, ice cream or fruit compote. His book has a recipe for a raspberry plum compote.

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