Prep time:
|
Cook time:
60 minutes
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Total time:
My spiced ginger cake satisfies all sweet tooths while my sauerkraut adds moisture and tang! Finish off with a simple sugar glaze and serve with fresh coffee.
Ingredients
- ¾ cup unsulfured mild molasses
- 1 tbsp freshly grated ginger
- ¾ cup sugar
- 1 cup oil (coconut, sunflower)
- 1 cup Bubbies Sauerkraut - drained and chopped
- 2 eggs
- 1 ½ cups flour
- ½ cup whole wheat flour
- 1 tsp cinnamon
- ¼ tsp cloves
- ½ tsp ground ginger
- ¼ tsp freshly ground nutmeg
- 2 tbsp crystalized ginger - chopped
- ½ tsp baking powder
- 2 tsp baking soda
- 1 cup boiling hot water
- Powdered sugar or whip cream for serving.
Ginger Glaze:
- ½ cup ginger brew
- 1 tbsp fresh lime juice
- 1 ¼ cup powdered sugar
- In a small sauce pan heat ginger brew and reduce by half.
- Remove from heat and pour into a bowl, let cool for 5 minutes.
- Add lime juice and slowly whisk in powdered sugar.
- Taste and adjust if necessary.
- Drizzle over cooled cake.
Directions
- Heat oven to 350 degrees.
- Oil a 9 x 3 inch cake pan and place parchment on the bottom.
- In a bowl whisk together the sugar, molasses, ginger, sauerkraut, oil and eggs until well combined.
- In another bowl combine the flours, cinnamon, cloves, ground ginger, nutmeg and baking powder.
- In another small bowl pour the boiling water over the baking soda, stir and then gradually stir into the molasses mixture until combined.
- Gradually whisk dry ingredients into wet batter.
- Pour into cake pan. Bake for 45 minutes or until a skewer inserted in the center comes out clean.
- Let cool 20-30 minutes in pan on cooling rack.
- Run a knife along edges of pan to release cake and gently turn onto cake plate.
- Serve with powdered sugar or ginger glaze.
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