Monday, March 6
Canadian Ginger Cake/Cupcakes
Ginger cake is a traditional and classic Canadian cake. Moist and sweet with a hint of spice, this cake is the perfect finish to a dessert table. I love making it into cupcakes and topping it with cream cheese frosting for the perfect treat.
Full time 1 1/2 - 2 hours
Makes 1 bundt (or 18 cupcakes)
2 1/2 cup flour
1 cup hot water
3/4 cup molasses
1/2 cup butter, softened
1/2 cup brown sugar, packed
2 tbsp ground ginger
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp salt
Preheat oven to 325', grease and flour a bundt pan or line 18 cupcake wells with paper liners.
In a large mixing bowl cream together brown sugar and butter until fluffy.
Add in egg.
Add in molasses and hot water, whisking aggressively until the surface appears foamy.
Set a timer and walk away for 12 minutes to let bowl sit.
Once your timer goes off add in ginger, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Whisking well to fully combine.
Add in flour and whisk well to create a batter which is lump free.
Pour batter into bundt pan or fill cupcake liners 2/3 of the way full.
Bake bundt for 40-55 minutes or until an inserted toothpick comes out clean. Bake cupcakes 18-20 minutes or until an inserted toothpick comes out clean.
Remove from oven and let cool in pan 15-20 minutes.
Carefully flip out of pan and allow bundt to cool on wire rack for at least 10 minutes more before serving.
For cupcakes, allow them to cool fully before frosting or serve warm, cheers!