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Super moist and features two types of ginger.

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Recipe Summary test

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Cake:
Whipped Cream Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.

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  • Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.

  • Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.

  • Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.

Nutrition Facts

436 calories; protein 4g; carbohydrates 54.8g; fat 23.4g; cholesterol 94.5mg; sodium 308mg. Full Nutrition
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