Reviews (1)

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73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6

Martha Stewart Member

Rating: 5 stars

12/11/2016

                This is an elegant, not-to-sweet warm and comforting gingerbread cake. I used coconut oil in place of butter because I am non-dairy, and substituted 1/2 cup almond flour for all-purpose because I like the protein. DELICIOUS, consensus also of 8 year old daughter and husband!

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Gallery

Read the full recipe after the video.

ginger-cake-mslb7137.jpg

Ingredients

Ingredient Checklist

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon coarse salt

1/2 cup boiling water

1 cup unsulfured light molasses (not blackstrap)

1 teaspoon baking soda

1 cup packed dark-brown sugar

1 large egg

1/4 cup finely grated fresh ginger

Gallery

Read the full recipe after the video.

ginger-cake-mslb7137.jpg

Read the full recipe after the video.

Read the full recipe after the video.

ginger-cake-mslb7137.jpg

ginger-cake-mslb7137.jpg

Ingredients

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon coarse salt
  • 1/2 cup boiling water
  • 1 cup unsulfured light molasses (not blackstrap)
  • 1 teaspoon baking soda
  • 1 cup packed dark-brown sugar
  • 1 large egg
  • 1/4 cup finely grated fresh ginger

Directions

Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.

In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.

Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.

Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Reviews (1)

Add Rating & Review

73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6

Martha Stewart Member

Rating: 5 stars

12/11/2016

                This is an elegant, not-to-sweet warm and comforting gingerbread cake. I used coconut oil in place of butter because I am non-dairy, and substituted 1/2 cup almond flour for all-purpose because I like the protein. DELICIOUS, consensus also of 8 year old daughter and husband!

Reviews (1)

Add Rating & Review

73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6

Add Rating & Review

73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6

73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6

73 Ratings

5 star values:

                                  13

4 star values:

                                  8

3 star values:

                                  24

2 star values:

                                  22

1 star values:

                                  6
  • 5 star values:
  • 13
  • 4 star values:
  • 8
  • 3 star values:
  • 24
  • 2 star values:
  • 22
  • 1 star values:
  • 6

Martha Stewart Member

Rating: 5 stars

12/11/2016

                This is an elegant, not-to-sweet warm and comforting gingerbread cake. I used coconut oil in place of butter because I am non-dairy, and substituted 1/2 cup almond flour for all-purpose because I like the protein. DELICIOUS, consensus also of 8 year old daughter and husband!

Martha Stewart Member

Rating: 5 stars

12/11/2016

                This is an elegant, not-to-sweet warm and comforting gingerbread cake. I used coconut oil in place of butter because I am non-dairy, and substituted 1/2 cup almond flour for all-purpose because I like the protein. DELICIOUS, consensus also of 8 year old daughter and husband!

Rating: 5 stars

All Reviews for April Bloomfield’s Ginger Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for April Bloomfield’s Ginger Cake

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest