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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Ginger Molasses Cake - Make it Ahead by Ina Garten Recipe

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This recipe for Lemon Ginger Molasses Cake - Make it Ahead by Ina Garten is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 pound butter at room temperature
1/2 cup brown sugar
2 extra large eggs or three large eggs at room temperature
1/2 cup light molasses
zest of one lemon
1 1/2 cup all purpose flour
2 teaspoons of ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (homo or 2%) milk
1/3 cup diced candied ginger
Directions:
Directions:
Preheat oven to 350 º F.
Grease an 8" round pan and line with parchment paper. Then grease the top of the parchment paper.
Using an electric beater cream the sugar and butter on medium speed for 3 to 5 minutes until light and fluffy.
Scrape down sides of bowl and add eggs, one at a time, beating after each egg.
Add molasses and lemon zest and mix in.
The batter may look curdled. Don't worry as this is normal.
In a separate bowl, sift together the flour, ginger, baking soda, and salt.
With the beater on slow add the dry ingredients to the sugar, butter, and egg mixture alternating with the milk.
Mix until smooth and then fold in the candied ginger.
Pour batter into the prepared pan and bake for 30 to 35 minutes. Be careful not to over bake or the cake will be dry.
Serve with whipped cream or ice cream. Can add pineapple sauce.
Personal Notes:
Personal Notes:
You can use any shape of pan. If it is larger then the cake will be thinner. This cake can be made a couple of days ahead and stored in the fridge.
Freezes well.

 

 

 

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