I baked this cake once as a teenager in Portugal and left it on our marble table to cool....I walked into the kitchen a few hours later to discover my mother walking around the table and...and half eaten cake. She found this cake irresistible and I still do today, especially served with a light Grand Marnier whipped cream.
This recipe is adapted from David Lebovitz.
Best Ginger cake
1/2 cup fresh grated ginger
1 cup mild molasses
1 tablespoon grated orange orange peel
1/4 cup sugar
1 cup vegetable oil
2 1/2 cups flour
1 teaspoon ground cinnamon
1 cup boiling water
2 teaspoons baking soda
2 eggs, at room temperature
Grand Marnier whipped cream
1 cup of whipping cream
5 tablespoons of sugar
1 tablespoon Grand Marnier
2 teaspoons orange zest
Preheat the oven to 350 degrees and place a rack in the center of the oven. Butter a bread loaf tin and place on a cookie sheet covered with tin foil(this cake tends to overflow so this will save you having to clean up the oven).
Use a microplane grater to grate the orange peel and the ginger(you can also finely chop this if you like a chunkier texture like I do). Mix with molasses and vegetable oil in a bowl. Boil the water and add the baking soda to the water. Pour quickly over the molasses mixture and stir.
Add the sugar and flour and stir until incorporated and then add the eggs.
Pour into the bread loaf tin and bake for an hour until done. This cake easily gets too brown on top: if you notice this happening cover it with a piece of tin foil and continue to bake.
To prepare the whipped cream, first beat the cream with sugar to a high peak and gently fold in the Grand Marnier and orange zest.
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