Three Ginger Cake

"This lovely cake by Sharol Josephson gets its name from the fact that it contains ginger in three different forms: fresh, dried and candied. Serve with a scoop of vanilla ice cream or with a nice cup of tea."
photo by a user photo by a user
Ready In:
1hr 20mins




  • Grease and flour a 10" Bundt pan.
  • In a medium bowl, whisk together the flour, cinnamon, baking soda, cloves, ground ginger and salt; set aside.
  • In a separate large bowl, whisk together the sugar, oil, molasses, eggs, water and fresh ginger.
  • Add the dry ingredients, a third at a time, stirring each addition with a wooden spoon just until the dry and wet ingredients are mixed.
  • Sprinkle the crystallized ginger over the surface.
  • Stir just enough to mix into the batter.
  • Scrape into the prepared pan, smoothing the top.
  • Bake in the centre of a 350 degree F oven until a cake tester inserted into the centre comes out clean, about 1 hour.
  • Let cool on a rack for 30 minutes.
  • Loosen the cake at the top edges of the pan.
  • Place a metal rack over the pan and turn the cake and rack over.
  • Lift the pan off and let the cake cool completely.
  • Dust the cooled cake with icing sugar.

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<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
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