This cake doesn't shy away from flavour, it's bold and packs a big fresh ginger punch. Like many of our baked goods, we like to use some of our whole grain flour for added texture and flavour, but you could easily use exclusively Flourist Sifted Red Fife Flour if that's all you have.
Fresh Ginger Cake
1 cup (320g) molasses
3/4 cup (162g) sugar
1 cup neutral oil
1 cup (150g) Flourist Whole Grain Red Fife Flour
1 1/2 cup (209g) Flourist Sifted Red Fife Flour
1 tsp cinnamon
1/2 tsp ground clove
1/2 tsp black pepper
dash of nutmeg
1 cup water, boiling
2 tsp baking soda
1 cup (115g) fresh ginger very loosely packed, peeled and grated
Preheat oven to 350°F and line a 9-by-13-inch pan with parchment paper.
Sift together dry ingredients (flours and spices) in a medium bowl. In a separate bowl, mix together the molasses, sugar, and oil. Bring the water to a boil, add the baking soda and combine with the molasses mixture. Stir in the grated ginger.
Gradually stir the dry ingredients into the wet batter. Add the eggs one at a time until thoroughly combined and pour batter into prepared pan.
Bake for about 1 hour or until a toothpick inserted into the centre comes out clean. Let cool before slicing and serving.
Our flours are always freshly milled to order. You can shop our full flour selection here.