A few years ago I bought The Beekman 1802 Heirloom Dessert Cookbook. I fell in love with the pancake cake on the cover which I made, but put the book promptly on the shelf and let it collect dust. With everything so readily available at my fingertips whether it’s on my phone, iPad or laptop, I don’t seem to utilize my cookbooks anymore. Until now. I thumbed through this cookbook and remember why I bought it. Yes, it was for the cake on the cover, but it was also for the great old fashioned recipes that I haven’t come across on the web and settled on this ginger cake with lemon glaze as my next project.
It’s a pretty simple recipe to put together, but there were a few nail biting moments when it came to getting the cake out of the pan. The batter is a bit thin for cake batter and it smelled of nothing but molasses (in a good way). I was also a bit nervous when I took the pan out of the oven and saw that the cake dipped in the middle. The cake gods were on my side because the cake released from the pan intact. I was convinced that it was going to be gummy with the dip, but thankfully it wasn’t. It was delicious. I loved the little bursts of crystallized ginger sprinkled throughout. Next time I think I’d try this recipe with dark brown sugar instead of granulated.
- 2 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoons baking soda
- 2 teaspoons ground ginger (my favorite is from the Spice House)
- 1 teaspoon ground cinnamon (my favorite is from the Spice House)
- ½ teaspoon salt
- ¾ cup sugar
- ¾ cup molasses (not blackstrap)
- 2 eggs
- 12 tablespoons (1 ½ sticks) unsalted butter, melted
- 2/3 cup hot water
- 4 tablespoons crystalized ginger, chopped finely
- ½ cup confectioner’s sugar (to start)
- ¼ cup fresh lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350°. Spray a 10-12 cup bundt pan generously with pan coating.
- In a large bowl, sift together flour, baking powder, baking soda, ground ginger, cinnamon and salt. In another bowl whisk together sugar, molasses, eggs, melted butter and hot water. Stir in flour mixture and chopped crystalized ginger and combine until smooth. Pour into the prepared pan.
- Bake for about 45 - 50 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan and then invert onto a cake plate.
- Combine confectioners’ sugar, lemon juice and zest in a bowl and stir until smooth. Continue to add more sugar until desired consistency is reached. Drizzle over cake.
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