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Title: Irish Black Ginger Cake
Categories: Cake
Yield: 1 Servings
| 1/2 | c | Butter; softened |
| 1/2 | c | Granulated sugar |
| 1 | Egg | |
| 1 | c | Dark molasses |
| 1 1/2 | c | Unbleached flour |
| 1 1/2 | ts | Ground cinnamon |
| 1 | ts | Ground cloves |
| 1 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1 1/2 | ts | Baking soda |
| 1 | c | Hot strong coffee freshly brewed |
Gingerbreads, ginger biscuits and ginger cakes are all traditional features of Celtic cooking. This particular cake; deep, dense, and dark, with a strong ginger and molasses flavor; is like a chocolate cake without the chocolate! Serve with warm lemon curd or softly whipped cream.
Preheat oven to 350 degrees F. Butter an 8-inch square or 9-inch round cake pan and set aside.
Cream together the butter and sugar until smooth. In a large bowl, beat egg into molasses, then add to the butter mixture.
Sift together the flour, cinnamon, cloves, ginger and salt, then fold into the butter mixture.
Dissolve the baking soda in the coffee, then add it to the batter. Beat vigorously until well blended. Scrape the batter into the prepared pan.
Bake 45 to 60 minutes or until a tester inserted into the center of the cake comes out clean.
Makes 8 servings.
Per serving: Calories: 395 (5% protein, 66% carbohydrate, 29% fat) Protein: 5 grams Fat: 13 grams Cholesterol: 58 mg Carbohydrate: 65 grams Sodium: 533 mg Exchanges: 3 starch, 2-1/2 fat
Source: From Celtic Hearts by Deborah Krasner as printed in the Oregonian FoodDay; typos by Dorothy Flatman 1996
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