Ginger Spice Cake Doubles as Dessert for Breakfast
Ginger Spice Cake Doubles as Dessert for Breakfast
It’s as perfect for dessert as it is paired with coffee at your holiday brunch.
Ingreadient
- Baking spray
- 1 cup boiling water
- 3/4 cup chopped peeled fresh ginger, preferably young ginger
- 1 cup granulated sugar
- 1 cup canola oil
- 1 cup unsulfured dark molasses
- 2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs, at room temperature
- 2 cups (about 8 1/2 ounces) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- Pinch of ground nutmeg
- Pinch of black pepper
- Whipped cream, powdered sugar, pomegranate arils, and thinly sliced candied ginger, for garnish
Direction
- Preheat oven to 350°F. Line bottom of a 9-inch springform pan with parchment paper; lightly grease sides of pan with baking spray. Tightly wrap outer sides and bottom of pan in a double layer of aluminum foil; place on a rimmed baking sheet.
- Process 1 cup boiling water and ginger in a blender until smooth, about 1 minute. Add sugar, oil, molasses, baking soda, and salt; process until well combined, about 15 seconds Add eggs; process until just incorporated, about 15 seconds.
- Whisk together flour, cinnamon, allspice, cloves, nutmeg, and pepper in a medium bowl; add to ginger mixture in blender. Process until just combined, about 30 seconds. Pour batter into prepared pan. Bake on rimmed baking sheet in preheated oven until a wooden pick inserted in center of cake comes out clean, about 1 hour. (It’s OK if cake domes and cracks slightly.) Let cool in pan on a wire rack 10 minutes. Remove foil and pan sides; let cool completely, about 2 hours.
- Dollop whipped cream around edges of cake, and dust center with powdered sugar. Top whipped cream with pomegranate arils and candied ginger.
