Ginger Cake

Mmm, ginger-cake. Just like they made back in my ginger-cake schooldays. Long list of ingredients but very fast to make and fun for kids. It keeps well because it has a lovely damp texture. Grate the ginger and lemon zest into a big bowl and then add the wet ingredients to them; it makes less mess. Measure out the oil and then use the same measuring cup for the molasses. The molasses will all come out instead of sticking to the sides.

1 1/2 c all-purpose flour
4 t ground ginger
2 t ground cardamom (freshly ground is much better)
1 t ground cinnamon
1/2 t ground cloves
1/2 t salt
2 1/2 t baking powder
2 T unsweetened cocoa
1/4 c finely chopped crystallized ginger
1-inch piece peeled ginger, grated
grated rind of one lemon
1/2 c vegetable oil or melted unsalted butter
1/2 c molasses
1/2 c brown sugar
1 egg
1/2 c boiling water

1. Preheat oven to 350. Butter 8x8 inch square pan. Mix all dry ingredients together and whisk well. Stir in crystallized ginger.

2. Whisk grated ginger, lemon zest, oil, molasses and brown sugar together. Add egg and mix well. Add the wet ingredients to the dry in 3 batches, stirring with a wooden spoon. Add the boiling water last and mix well. Transfer to pan and bake 30 minutes.

You can top with sifted confectioner's sugar if desired. Whipped cream or lemon sorbet could make it fancy, but it's bascially homely in all senses. Popular lunchbox fare.

Comments

[Chopper]

I do something very similar, substituting a couple ounces (I dunno, a largish chunk) very finely minced fresh ginger. Yumm.

I think I have to make cake tonight.

[Wharf bat]

Its's always a Happy and ironic Day in Belle-land: like those Happy xtians at the Weblog

[Artemidorous Malakhitanu]

Only those who are truly committed will troll a cake recipe thread. I applaud you.

[The Modesto Kid]

Wha?

[ben wolfson]

It sure would be swell if someone, like say Belle, or maybe John, went through Belle's posts and put the recipe-containing ones in some "food" or "recipe" category so that those of us who can vaguely remember that some post exists but can't find it would have fewer non-food posts to look through.

[jholbo]

It already exists, Ben. Go to archives. Then click on the 'food and drink' category.

[ben wolfson]

Holy time machine!

[Timothy Burke]

We've found the fierce, odd corners of this here internet thingie where people can brutally troll each other over matters like "Are you allowed to link to me if I don't like you?" and "Is it bad for the kids if Poison Ivy is kind of naked in the latest Batman comic book"? I see no reason why we should not brutally troll cake recipes.

I can even see the next Hitchens column somewhere out there: "Cake or Islamofacism?"

[jholbo]

And the crazy thing is that I already know about the Poison Ivy wearing shredded clothing thing. Read that one through and through yesterday. Small blogosphere. But yes there is an almost metaphysical art to trolling. A principle of insufficient reasons, if you will.

[The Conqueror Worm]

"..there is an almost metaphysical art to trolling"

Yes, like baking a cake, competent trolling requires a certain delicate sensibility and sense of style. Now, working as a professional idealist philosopher: that requires little style, but a great deal more, like superb sales and oratory skills, a monumental ego, and the ability to write 10 paragraphs of jargon daily without ever bothering with an argument or claim regarding history, economics, psychological data, etc. Oh, and maybe some der das dem die, etc. to give it that oom pah pah touch ....

[Chris Conway]

My wife made this cake on Sunday and it caused something of a controversy in our household. Either it improves with age or it is an acquired taste---I suspect a little of each.

One should note, this cake is more spice than sugar. This gives it a sort of dark, earthy flavor that almost leans towards bitter. If I were to make it again, I would add maybe another 1/4 cup of sugar and cut the cardamom and cloves in half. (Caveat emptor: my knowledge of baker's chemistry is limited to the difference between baking powder and baking soda. This cake might implode.)

Also, I'm not sure if it was our oven, the climate, or if I misunderstood the description, but I wouldn't describe the finished product as "damp." Pretty standard cakey consistency.

[Chris Conway]

The lady herself says 2/3 cup of white sugar, but hasn't yet updated the recipe here.