Ok so just a short write up about this cake. I think my computer has officially died, the mouse has stopped working and the whole thing will freeze after a minute of trying to get it to work so excuse any typos, I'm having to write from my phone.
I made this cake a week or two ago when I just had some free time. I had made it in cupcake form when it was the interns at work last day. They were a big hit then so I knew I had to tell you guys on here. Its full of flavor and spice, with a bit of that sticky quality one would expect from a cake with molasses. I love it. Not very sweet but good enough to call dessert.
Hopefully I can get this all sorted soon with my computer, wish me luck!
2 tbsp vegetable shortening, at room temperature
2 1/2 cups plus 1 tsp (312g + 1 tsp) all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
1/2 tsp. kosher salt
16 tbsp (226g) unsalted butter, at room temperature
2/3 cup (133g) dark brown sugar
1 cup (340g) unsulfured molasses
4 tbsp. grated, peeled fresh ginger
2 tsp. baking soda
2 eggs, lightly beaten
Preheat oven to 350°. Using a pastry brush, grease a nonstick 10 1/2-cup bundt pan with shortening and dust with 1 tsp. of the flour, tapping out excess. Sift remaining flour, baking powder, ground ginger, cinnamon, cloves, nutmeg, and salt together into a bowl and set aside.
Put butter into a mixing bowl and beat with an electric mixer on high speed until fluffy. Add sugar and beat well. Add molasses and grated ginger and beat well. Add one-third of the flour mixture at a time, folding in thoroughly after each addition. Dissolve baking soda in 1 cup boiling water and beat into flour mixture on medium speed, then beat in eggs, one at a time.
Pour batter into prepared pan, smoothing out top. Bake until toothpick inserted into center of cake comes out clean, about 40 minutes.
Let cake cool completely in pan on a cooling rack, then invert onto a cake plate.
Recipe from Saveur