Tuesday, April 22, 2014

Ginger Cake Recipe

Today I tried this ginger cake recipe with the idea of having it tomorrow for breakfast with our chai.  Because mornings are rushed around here trying to start school by 8:00 a.m., I like to have some kind of quick breads, coffee cake, scones, etc. on hand for us to just help ourselves to with tea.  We are not coffee drinkers around here, but Kenya has made us love hot tea.  The kids and I drink ours with milk (true chai) while BJ prefers his black.  By the way, here is a recipe for chai the Kenyan way.

So anyway, I baked this cake today, sprinkled it with powdered sugar, and set a piece in front of Brina.  She immediately asked, "Happy Birthday?", and I had to smile.  She remembers that we had cake on Seth's birthday a several weeks ago.  This is not a rich cake though.  The slight ginger flavor makes it a perfect combination with a hot cup of chai or I would assume with coffee too.  :)  

Ginger Cake
















1 cup shortening
1 cup sugar
2 eggs
1 cup water
1/2 cup molasses (I didn't have molasses, so I substituted Karo syrup, and it still worked.) 
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon salt
Powdered sugar to sprinkle on top

Instructions:
Preheat oven to 350 degrees F.  (180 degrees C)  Grease and flour a 13 x 9-inch baking dish.  

In a mixing bowl, cream shortening and sugar together.  Add the eggs and beat well.  Beat in the water and the molasses.  

In a separate bowl combine the flour, baking soda, cinnamon, cloves, ginger, and salt.  Add the dry ingredients to the molasses mixture and mix well.  (It did not say to beat it like a regular cake, but I think I beat it for about a minute anyway.) 

Spread the batter into the prepared cake pan and bake for 20-30 minutes or until cake tests done with a knife or a toothpick.  Let cool, and then dust with powdered sugar.  

Minus one piece.  I had to taste test it!