Grandma Swain's Gingerbread Cake w/ Blackstrap Molasses

When it started cooling down Grandma Swain would start baking.
This was one of the favorites.
It would never last more than a day!
2-3 tablespoons fresh ginger, finely grated
1 cup blackstrap molasses
1 cup brown sugar
1 cup oil
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon ground cinnamon
1/2 teaspoon black pepper
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup water
2 teaspoons baking soda
2 eggs
Heat the oven to 375.
In a large mixing bowl, whisk together the ginger, blackstrap molasses, sugar, oil and vanilla
until smooth. In a separate, smaller bowl, whisk together the dry ingredients; flour, cinnamon,
cloves, black pepper and salt.
Bring 1 cup water to boil in a small pot. Once boiling, add the baking soda, remove from heat and pour the
water-soda mixture into molasses mixture. Whisk to combine.
To the molasses mixture, add the dry ingredients and eggs, whisking well. The mixture will be loose.
Pour the batter into a greased 9-inch cake pan and bake for 1 hour or until a skewer stuck in the center comes out
clean. Allow to cool completely. Serve it with whipped cream, or a simple dusting of powdered sugar

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Grandma Swain's Gingerbread Cake w/ Blackstrap Molasses Grandma Swain's Gingerbread Cake w/ Blackstrap Molasses Reviewed by kensunm on 11:30:00 AM Rating: 5

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