Ginger lovers of the world unite to enjoy this rich, moist cake featuring dried and crystallized ginger. A dollop of ginger-accented whipped cream adds a touch of luxury.
- Portion size 12 servings
- Credits : Canadian Living Magazine: November 2006
Ingredients
Ginger Cream:
Method
Grease 9-inch (2.5 L) square metal cake pan; line bottom with parchment or waxed paper. Set aside.
In large bowl, beat butter with sugar until light; beat in molasses, egg and vanilla. In separate bowl, whisk together flour, ground ginger, cinnamon, baking soda, cloves and salt. Add to butter mixture, stirring until no longer streaky. Stir in boiling water until smooth. Fold in crystallized ginger. Scrape into prepared pan.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack. (Make-ahead: Cover with plastic wrap; store for up to 24 hours. Or overwrap with heavy-duty foil and freeze for up to 3 weeks.)
Ginger Cream: In bowl, whip cream with sugar and vanilla; fold in ginger. Serve with gingerbread.
Nutritional facts <b>Per serving:</b> about
- Sodium 250 mg
- Protein 3 g
- Calories 329.0
- Total fat 10 g
- Cholesterol 42 mg
- Saturated fat 6 g
- Total carbohydrate 58 g
%RDI
- Iron 38.0
- Folate 20.0
- Calcium 10.0
- Vitamin A 9.0
- Vitamin C 8.0
