Mrs. Johnson's Recipes: Marc's Favorite Ginger Cake
2 ½ cups flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
1 inch nub fresh ginger, peeled and grated
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
½ tsp fresh cracked black pepper
1 stick unsalted butter
½ cup plus 2 Tbl sugar
2 large eggs
⅔ cup yogurt
½ cup molasses
1 cup boiling water
¼ cup candied ginger, chopped fine
Preheat the oven to 350F.
Blend all the dry ingredients and the fresh ginger in a bowl and set aside.
Cream the butter and sugar then add eggs one at a time, scraping down the sides of the bowl after each addition. Add the yogurt and stir to combine.
Mix the molasses with the boiling water, then alternate adding the molasses mixture and the flour mixture to the egg mixture. Make sure to begin and end with the flour mixture.
Fold in the chopped candied ginger. Pour the batter into a buttered cake pan. A 9 inch square works well, or use a small baking dish like mine pictured here. Bundt pans make for a festive looking ginger cake as well.
Bake for 30-40 minutes until the cake bounces back when lightly pressed in the middle or a skewer comes out clean when inserted in the middle.
For a cake that is mainly eaten around the holidays, it seemed silly to update it into a healthier version. It’s difficult to improve on something so tasty, and the holidays are all about indulging and sharing family recipes with loved ones. All good things in moderation.