+
0 (0)

Desserts

Ginger cake

Ginger cake
Los Angeles Times

Dear SOS: Whenever my family is in Berkeley, we try to stop by Ginger Island Restaurant for dinner. No matter how much we savor the appetizers and entrees, we always save room for the scrumptious ginger cake. Do you think ... Read more

Total time: 1 hour | Serves 18
  • 1 1/2 cups plus 2 tablespoons flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons baking soda
  • 3/4 cup sugar
  • 1/2 cup peeled, chopped fresh ginger
  • 3/4 cup canola oil
  • 3/4 cup molasses
  • 2 eggs
  • 3/4 cup boiling water

Step 1Stir together the flour, cinnamon, cloves, black pepper, baking soda and sugar in a large mixing bowl. Add the fresh ginger.

Step 2Using an electric mixer on low speed, mix in the oil, molasses and eggs. Beat until the batter is smooth. Add the boiling water, continuing to mix slowly until it's incorporated.

Step 3Pour the batter evenly into a prepared 13-by-9-inch baking pan. Bake at 375 degrees until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Cool.

Step 4Serve dusted with powdered sugar and garnished with thinly sliced candied ginger as well as whipped cream, if desired.


HAVE YOU TRIED


Hoppin' John
Hoppin' John

Buttermilk soup with radishes and peppery green oil
Buttermilk soup with radishes and peppery green oil

White beans with chorizo, clams and shrimp
White beans with chorizo, clams and shrimp

Pollo al Colmao
Pollo al Colmao

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Devil's food chocolate ice cream
French toast muffin bites
Grandma's peppermint hot chocolate fudge
Butter tarts