This weekend we welcomed a few friends over for dinner. They are expecting a baby in a few months and we happen to have a few baby things to share. So, it seemed the perfect opportunity to have them to dine and dessert with us.
This Ginger Cake recipe was given to me by a friend long ago. She made it for a baby blessing for my youngest boy. It was delicious. Nauseous as I was, the ginger in this cake was a life saver. Since then we have had it a handful of times and every time I wonder why I don't make it more often.
I thought of you, my friends, and knew you would love it. Remember the fresh whipped cream on top, it's so worth the extra time. oh man.
Hope you enjoy it!
This recipe makes enough for our family of six to enjoy with a bit left for the next day. If you are expecting company, as I was this weekend, I would suggest you double the recipe.
1/2 cup Butter
3/4 cup Sugar (add 4 more TBSP for ginger cake)
1/2 cup Molasses (sweet un-sulphured)
1 cup Whole Wheat Flour
1 cup White All purpose Flour
1/2 tsp. Salt
1 tsp. Baking Soda
1 TBSP Ground Ginger
1 tsp. Cinnamon
1/2 tsp. Ground Cloves
1 cup Boiling Water
Preheat oven to 350 degrees.
Butter and lightly flour a 9 x 11 baking dish or the dish of your choice...I used a bundt pan. Baking time may vary depending on the pan.
Mix the butter and sugar until creamy.
Add egg and molasses and mix well.
Sift dry ingredients and mix with previous ingredients until well blended.
Stir in boiling water, carefully, and then pour quickly into a baking dish.
Bake for 35 minutes, or until a toothpick comes out clean.
Serve with fresh whipped cream (Heavy Whipping Cream + A TBSP of sugar + eager children to use the hand whisk = yum!).
Let's hear it for baked goods on a Monday morning...hip, hip, hooray!!!