I made the best cake last night. It's very moist and not too sweet, perfect with morning tea or coffee. I went to the farmer's market this past weekend and bought ginger in bulk (you have to buy it by the pound) and I was in desperate need of ways to use it. Other than stirfrys and tea, I was running out of ideas. Thankfully, ginger cake came to the rescue. If you're a ginger fan, this will surely satisfy you, it has a ginger snapish taste.
Preheat oven to 350 and grease a 9×9 cake pan (a bread pan will work as well).
1-1/2 cups flour
1 tsp baking soda
1/4 tsp salt
Whisk in another bowl (in the following order):
1/2 cup packed brown sugar
1/4 cup light or dark molasses [I used dark molasses, it yields a richer flavor]
1/4 cup sweetener, such as corn syrup, maple syrup (the expensive kind), honey (the expensive/exotic), or light molasses [Remember this sweetner should complement not over power the ginger. I used light corn syrup]
1/2 cup finely minced fresh ginger [This is what makes the cake. Make sure the to mince the ginger really small and pull off any tough strings.]
heat the following in a saucepan until melted:
1 stick butter
1/2 cup water
Whisk this into molasses mixture. Stir in flour mixture just until smooth. This batter will be runny. Pour into pan. Bake 35-40 mins or until toothpick in center is clean. Cool 10 mins on rack in pan, knife around edge, flip out to cool on rack right side up. Serve with cream cheese.