1 cup fresh grated ginger
3 cups (420 grams) all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups (300 grams) sugar
2/3 cups unsulfured molasses
2 large eggs, room temperature
1 cup (2 sticks) butter, melted and cooled a bit
1/3 cup hot water
- Preheat oven to 350 degrees. Prepare a 12-cup Bundt pan by spraying it with Pam and dusting with flour, or greasing and flouring the pan.
- In a food processor, pulse ginger until finely chopped. Ginger can also be finely grated by hand.
- In a medium or large bowl, whisk together the flour, baking soda and salt.
- In a large bowl, whisk together the sugar, molasses and eggs until smooth. Then whisk in the butter and the hot water. Fold in the flour mixture and the chopped fresh ginger.
Pour cake into prepared pan. Bake for 45-50 minutes until wooden skewer comes out clean. This cake doesn’t rise very much. Let cool on wire rack for 20 minutes and then invert on a wire rack to completely cool.
Caramel Fudge Glaze
½ cup sugar
15ml Molasses
1 Cup Icing sugar
30ml Cream
50g Salted Butter
Place cream, butter, molasses and sugar together in a sauce pan. Heat until the mixture starts to bubble. Remove from heat and let the mixture cool for a couple of minutes. Whisk in the icing sugar. Spoon over cake.