Double Ginger Cake with Lemon Drizzle
Makes 12 servings
Dark, moist, and spicy, this cake makes a dazzling dessert for a holiday party. Since the cake is sturdy enough to transport, volunteer to bring it to your next winter gathering. And, prepare to receive compliments!
3 ½ cups all-purpose flour
1 tablespoon plus 2 teaspoons ground ginger
2 teaspoons baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan
1¼ cups brown sugar
2 large eggs
2 cups molasses
1 cup boiling water
1 cup sifted confectioners' sugar
1 tablespoon heavy cream
2 tablespoons fresh lemon juice, or more as needed
½ cup chopped crystallized ginger or 2 tablespoons lemon zest, for garnish
1. Preheat oven to 350º F. Butter a large (10-cup) tube pan; lightly dust with flour.
2. For batter: In a large bowl, whisk flour, ground ginger, baking soda, cinnamon, cloves, allspice, and salt until combined. In a large bowl with electric mixer on high speed, beat butter and brown sugar until creamy. Add eggs; beat until combine. Pour in molasses and boiling water; beat until blended. Fold in dry ingredients just until blended.
3. Pour batter into prepared pan. Bake 1 hour and 10 minutes, until a toothpick inserted in center comes out clean. Transfer to wire rack; let cool at least 30 minutes. Run a knife carefully around the edges of the pan; turn out on wire rack to cool completely.
4. For glaze: In medium bowl, whisk confectioners' sugar, cream, and lemon juice. Add more juice if needed to reach drizzling consistency. Drizzle over cooled cake. Sprinkle with crystallized ginger or lemon zest.
Look for crystallized ginger in the spice section of your supermarket. Can't find it? It's fine to leave it out.
Recipe from "Debbie Macomber's Cedar Cove Cookbook."