Ginger Spice Cake Doubles as Dessert for Breakfast

This moist and delicious spice cake can be made in a blender with fresh ginger and molasses. The spicy, zingy bite of fresh ginger balances the bitterness of molasses. This spice cake can be served as a dessert with vanilla or lemon ice cream or unadorned for brunch or lunch.

Food & Wine Test Kitchen Notes

The cake batter should be blitzed in the blender for as little time as possible. The spice cake will crack and dome a little as it is. However, the more air you can add to the blender, the less domed the cake will be. You can invert it for a more attractive presentation. The cake batter is thin. To prevent drips, wrap the springform pan with aluminum foil.

Make sure to get ahead.

You can store the spice cake (without toppings) in a container that is airtight for up to 2 days.

Ingredients

  • Baking spray
  • 1 cup boiling water
  • 3/4 cup chopped peeled fresh ginger, preferably young ginger
  • 1 cup granulated sugar
  • 1 cup canola oil
  • 1 cup unsulfured dark molasses
  • Two teaspoons of baking soda
  • 1/2 teaspoon kosher salt
  • Two large eggs at room temperature
  • 2 cups (about 8 1/2 ounces) all-purpose flour
  • One teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • Pinch of ground nutmeg
  • Pinch of black pepper
  • For garnish, combine whipped cream with powdered sugar and pomegranate seeds. Also, thinly slice candied ginger.

Directions

  1. Preheat oven to 350degF. Line the bottom of a springform pan 9 inches in diameter with parchment paper. Lightly grease the sides of the pan with baking spray. Wrap the pan’s outer sides and bottom in aluminum foil. Place on a baking sheet with a rim.
  2. Add sugar, oil, molasses, and baking soda; blend until well combined. This should take about 15 seconds. Add the sugar, fat, and molasses. Add baking soda and salt. Process until well combined. Add the eggs.
  3. In a medium-sized bowl, whisk together the flour, cinnamon and allspice. Add to the ginger mixture. Blend for 30 seconds or until the batter is just combined. Pour batter into pan. Bake in a preheated oven on a rimmed baking tray for about an hour or until the inserted wooden pick comes out clean. It’s okay if the cake cracks or domes slightly. Allow to cool in the pan for 10 minutes on a wire rack. Remove the foil and sides of the pan; allow them to cool completely for about 2 hours.
  4. Sprinkle powdered sugar on the center of the cake and place whipped cream around its edges. Top the whipped cream with candied ginger and pomegranate arils.