Heaven...Ginger Cake ...Did Somebody say Winter?

I have been CRAVING a gorgeous, warm and Wintery Ginger loaf or cake  for weeks now – I could have just stopped by Woolies and got one of theirs ( Let’s face it what would we do without Woolies? ) but I love making things from scratch – this will include the custard and whipped cream I’m going to serve with it….

Ginger is so fragrant and reminds me of Christmas time – even though in our South African December, cooler desserts are on our minds...The deep spicy brown colour of ginger cake drives me mad and if you bake it just right you get a rich moist edge and a chewy sweet top. 

I suppose the main difference between a cake and a loaf is the pan you bake it in, so I’m going to make mine in a Bundt tin or a large springform cake tin and see how it turns out!

We have no plans on Saturday and I’m going to try this recipe I found on the net, which isn’t gluten – free, but it does include FRESH ginger! How different … I’m so excited, because I know exactly what’s going into the cake, and by using the fresh ginger, it’s going to be so moist and so full of goodness!

Before we get to the recipe, here are some health benefits of Ginger

-          It can be used to treat morning sickness and motion sickness

-          It has anti-inflammatory properties and is a natural painkiller

-          It can be used to reduce heartburn!

-          Cold and flu prevention

-          Migraine and menstrual cramp relief

( So you’re kind of going to need a kick of Ginger at some stage of the year! )

What you’ll need

115 grams of fresh Ginger  ( Pick some up at a Food Lover’s Market or Pick n Pay )

1 cup molasses

1 cup sugar

1 cup vegetable oil

2.5 cups of flour

2 teaspoons baking powder

2 eggs, at room temperature

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 cup water

1.       Preheat your oven to 180 degrees and put a rack in the centre of the oven

2.       Grease your loaf tin, bundt pan or springform cake tin

3.       Peel your Ginger pieces, then use a food processor to chop all of your ginger finely ( you can also grate it )

4.       Mix the  molasses, the sugar and the oil, in a large bowl

5.       In another bowl sift together the flour, cinnamon and cloves

6.       In a saucepan on the stove, bring the water to a boil. Stir the baking powder into the boiling water.

7.       Pour this into the molasses mixture

8.       Now stir in the ginger  

9.       Gradually add the dry ingredient mixture into the batter

10.   Now add the eggs, one at a time, and mix until everything is thoroughly combined

11.   Place your tin into the oven for about an hour, check at 50 mins. Do the toothpick test to see if it’s cooked all the way through

12.   If the top of your cake browns too quickly, continue to bake with a piece of foil draped over it

13.   Remove, and cool for at least half an hour. Decorate with sifted icing sugar, if you want to.

14.   Serve with custard, cream, ice-cream or all three 

Now your house smells like Christmas!