Tuesday, February 21, 2012

ginger cake

This has become one of our family's favorites. The fresh ginger makes you wanna slap yo mama! & the cake is so moist. This cake achieves the perfect hue being neither too dark nor too light.

Ginger Cake


  • 1 cup butter (You could sub. some olive oil if you wish.)
  • 1/2 cup - 3/4 cup any combination of the following: brown sugar, honey, +/or molasses
  • 4 eggs
  • 1/3 cup grated fresh ginger root (After peeling, I use my food processor to do the grating.)
  • 1 teaspoon vanilla bean paste or extract
  • 1 cup milk (I like to use some plain yogurt.)
  • 2 1/2 cups any combination of the following: all-purpose flour, whole wheat flour, oat flour, ground flax, wheat bran, wheat germ, or whatever you like
  • 4 teaspoons baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt (decrease some if using salted butter)
  • 2 tablespoons confectioners' sugar for dusting


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. Mix together the flours, etc., baking powder, ground ginger, cinnamon and salt. Set aside.
  2. In a large bowl, cream together the butter and brown sugar, etc. until light and fluffy. Beat in the eggs one at a time, then stir in the grated ginger root and vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan. 
  3. Bake in the preheated oven (If your Bundt pan is dark-coated you may want to place it on a cookie sheet while baking so that the top - which is on the bottom - doesn't over-brown.) for 45 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners' sugar before serving; This makes it feel really pretty.

1 comment:

Lydia said...

This was yummy! I say "was" because I've never had a cake disappear so fast ;) I used 1/2 butter and 1/2 olive oil.