Colder weather always makes me crave spiced desserts, and this fresh ginger cake is exactly that kind of treat. Pumpkin? Not so much for me anymore. It’s in everything this time of year, from lattes to muffins, so I’m giving ginger a turn instead.
David Lebovitz created this recipe for his cookbook Room for Dessert. He published it early in his career, after his years as a pastry chef at Chez Panisse. In 2021, The New York Times made it very popular on NYT Cooking. Today it has more than 2,300 ratings and a five-star average.
This cake has such bold flavor and tastes so good that my family went wild for it. It has a lot of fresh ginger, a whole quarter pound, and that makes the difference. It is irresistible and very original. You also don’t need a mixer, just two bowls, a whisk and a small saucepan.
Ingredients
Instructions
- Set a rack in the middle of the oven and heat it to 350°F (180°C). Line the bottom of a 9-inch (23 cm) round cake pan with 3-inch sides, or a 9-inch springform pan, with a circle of parchment paper.
- In a medium bowl, stir the molasses, sugar and oil together. In a second bowl, sift the flour with the cinnamon, cloves and black pepper.
- Bring the water to a boil in a small saucepan. Stir in the baking soda, then pour the hot water into the molasses mixture and mix. Stir in the chopped ginger.
- Whisk the flour mixture into the batter a little at a time. Add the eggs and keep mixing until everything is well combined.
- Pour the batter into the prepared pan and bake for about 1 hour, until the top springs back when you press it lightly, or a toothpick inserted in the center comes out clean. If the top gets too dark before the cake is done, cover it loosely with foil and keep baking.
- Let the cake cool for at least 30 minutes. Run a knife around the edge to loosen it, turn it out onto a cooling rack, and peel off the parchment paper.
Notes
You can grate the fresh ginger instead of chopping it.