Fresh Ginger Dream Cake

If you ever needed an excuse to bake a cake - this is it.

To be honest, I'm more of a pie-person than a cake person, but this cake rivals any pie out there. And that's a tall claim. It's one of the best cakes I've ever tasted. No fooling.

It's made with a ton of fresh ginger. I was actually worried it might turn out too spicy, but it doesn't. It has a rather mild spice to it, but still deeply flavourful, and incredibly moist. So deliciously moist.

Do yourself a favour and bookmark this recipe. Whenever the day comes when you fancy baking a cake, you must must must try this one... and you may never want to bake any other cake ever again :)

Read on for the recipe....

Fresh Ginger Dream Cake

4 ounce piece of fresh ginger (115 grams), peeled and chopped finely

1 cup fancy molasses

1 cup sugar

1 cup vegetable oil

2 1/2 cups all purpose flour

1 tsp cinnamon

1/4 tsp cardamom powder

1/4 tsp nutmeg

1/2 tsp black pepper

a pinch of salt

1 cup water

2 tsp baking soda

2 large eggs

Preheat oven to 350 degrees F. Butter a 9-inch round springform cake pan (with at least 2 inch sides), and line the bottom with parchment paper.

In a large bowl mix the oil, sugar and molasses until combined (you'll need some muscles for this one!)

In another bowl, mix the flour, cinnamon, nutmeg, cardamom, black pepper and a pinch of salt.

In a small pot bring the water to a boil, then stir in the baking soda. Pour over the molasses mixture and whisk until combined. Add the chopped fresh ginger.

Gradually whisk in the flour mixture. Then add the eggs, and whisk until thoroughly blended.

Pour the batter into the prepared cake pan. Bake until an inserted cake tester comes out clean, approximately 1 hour.

Allow the cake to cool in the pan completely. Then run a knife around the edges to help loosen it. Invert onto a plate, remove parchment paper, then re-invert onto a serving platter.

This cake is delicious served warm with vanilla ice cream. Or you could ice it with a cream cheese icing like I did (I used the icing from this recipe), which tasted amazing!

*Recipe adapted from David Lebovitz's Ready for Dessert