Name: East-West Ginger Cake
Yield: Makes one 9-inch single-layer cake; serves 8 to 10
Ingredients: 1 cup peanut oil or other bland oil; 1 cup molasses; 2 large eggs, lightly beaten; 1 cup boiling water; 2 teaspoons baking soda; ¼ cup (about 2 ounces) minced, peeled fresh ginger, or to taste; Lemon Cream (optional); 2½ cups all-purpose flour; ½ teaspoon ground cinnamon; 1 cup sugar; ½ teaspoon ground cloves; ¼ teaspoon freshly ground pepper

Preparation info

Makes one 9 inch single-layer cake; serves
8 to 10

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This is from the cookbook author and popular blogger David Lebovitz. To use Shakespeare’s phrase from Twelfth Night, fresh ginger makes it “hot i’ the mouth.”

Ingredients

2½ cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon

Method

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan; flour the pan, tapping out the excess; set aside. Sift together the flour, cinnamon, cloves and peppe

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East-West Ginger Cake

Ingredients

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