Gingerbread Cake

I made this for my grandfather’s 89th birthday this month.  We had a wonderful party and this cake was a big hit.  My uncle even said it was the best gingerbread he had ever had!  I think the best part is the little pieces of candied ginger spread throughout the cake, it is very nice to bite into one and get a burst of ginger.  I wish I had gotten some better pictures, the cake looked very pretty sprinkled with powdered sugar before we cut into it.

Gingerbread Cake

Adapted from Post Punk Kitchen

2 1/2 cups flour

2 Tbsp ginger

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup chopped crystallized ginger

1 cup oil

2/3 cup molasses

1 cup agave

1/2 cup milk

1/4 cup yogurt

zest of one lemon

Preheat the oven to 350*F.  Grease and flour a bundt pan.  In a medium bowl, whisk together the flour, spices, baking powder, baking soda and salt.  Add the crystallized ginger.  In a large bowl, whisk together the oil, molasses, agave, milk, yogurt and zest.  Add the dry ingredients to the wet ingredients in two batches, stirring after each addition.  Pour into prepared bundt pan and bake for 40-45 minutes or until a tester comes out clean.  Let cool in pan for ten minutes and then flip out on to a cooling rack and cool completely.  Top with powdered sugar if desired.  Serves 12-14.

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One Response

  1. yummi nice pict, i hope can make it to..thank for share

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