Dear Jackets, despite our current weather conditions it is still fall. Fall baking is one of my favorite activities, where I get to explore flavors such as cinnamon, pumpkin spice, chai, ginger, apple, and caramel. I have a massive sweet tooth, so having something sweet to eat during the colder months can help to alleviate common feelings of seasonal depression. The bake of the week is a spiced ginger cake with candied ginger pieces and a lemon glaze. This cake is incredibly moist and flavorful. The spiciness of the ginger is enhanced by the molasses and the sweet lemon glaze. I recommend serving this with an equal ratio of cake to vanilla ice cream. I hope you enjoy this one, and if you make it feel free to DM me a picture and a review! I would love to see your bakes. My Instagram is @hazelbaasil.
Spiced Ginger Cake with Lemon Glaze
For the cake: One cup softened unsalted butter, one cup packed brown sugar, two eggs, one tsp vanilla, two cups dark molasses, three-and-a-half cups all-purpose flour, two tbsp ground ginger, two tsp baking soda, ½ tsp ground cloves, ½ tsp salt, ¼ cup minced crystallized ginger, one cup boiling water. For the lemon glaze: one cup powdered sugar, one to two tbsp lemon juice, ½ tsp lemon zest
Instructions: 1) Preheat the oven to 350 degrees Fahrenheit. Use cooking spray or a tablespoon of melted butter to grease a 10-inch bundt pan. 2) In a large bowl with an electric mixer or stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy. Add the sugar and beat until smooth. Add the eggs, one at a time, along with the vanilla until fully incorporated and continue beating until the mixture has lightened in color and is fluffy once again. Gradually stream in the molasses until blended and fluffy. 3) In a medium bowl, whisk together the flour, baking soda, cloves and salt together. Stir in the crystalized ginger pieces. Gradually beat the flour mixture into the wet ingredients until just combined. Slowly stir in the boiling water by hand with a large spatula. Pour the batter into the prepared pan. 4) Bake until the cake comes away from the pan, after about an hour. The center of the cake will be a bit fudgy and soft, that’s okay. 5) Cool the cake on a wire rack until warm, 20 to 30 minutes. Run a knife along the edge of the cake to loosen it from the pan. Invert the cake onto a platter or cake stand to serve. 6) To make the lemon glaze, stir together the powdered sugar and lemon juice until smooth and add the lemon zest. Drizzle the glaze over the top of the cooled cake. The cake will taste delicious if served warm, but to get neat slices you can wait for the glaze to set. Serve with vanilla ice cream or whipped cream. Enjoy!