Having bottled a bounty of date molasses in the late Summer, I am enjoying using it in various recipes.
Given the cooling Season, spicy ginger and date molasses combinations are more than welcome.This is a very spicy and warming cake using a lot (really, a lot) of fresh ginger. The date molasses gives the cake a darker color and a complex sweetness. The cake does not rise much, and takes about an hour to bake.
200g fresh ginger, peeled (when finely chopped, it should be close to 1 cup ginger)
3 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cups sugar
2/3 cups date molasses
2 large eggs, room temperature
1 cup butter, melted and cooled a bit
1/3 cup hot water
Preheat oven to 350F.
Butter and flour a 12-cup bundt pan.
In a food processor, pulse ginger until finely chopped. You can also finely chopped by hand.
In a medium or large bowl, whisk together the flour, baking soda and salt.
In a large bowl, whisk together the sugar, molasses and eggs until smooth.
Then whisk in the butter and the hot water.
Fold in the flour mixture and the chopped fresh ginger.
Pour cake into prepared pan. Bake for 50-60 minutes until wooden skewer comes out clean.
This cake doesn’t rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
Sprinkle with powdered sugar and serve.