Tea Room Tales & Tidbits
Table of Contents
Ginger Cake
The first time I had ever tasted Ginger Cake, I was in England at the tender age of twenty-one. The shelves of the corner shop were filled with unusual treats and soft drinks that I had never seen before. Ginger was a common theme. There was ginger beer, ginger snaps, ginger cakes with marzipan, ginger cakes with raisins, ginger biscuits, ginger sauce, and still more ginger cakes with sticky goo and buttercream icing on top. They were all individually wrapped in cellophane and had an expiry date on them that went a full year. They were delicious!
This ginger cake, served warm and nestled in Harvest Fruit Sauce, proved to be very satisfying. The cake is equally as delicious served with hot Vanilla Pudding.
One year we travelled to Dartmouth, Nova Scotia and visited a heritage farm and tearoom. To my delight, they served warmed ginger cake very similar to this recipe with a hot orange sauce. Delicious! Pity I do not have that recipe.
- 1 cup butter
- 1/2 cup brown sugar
- 2 eggs
- 1 cup dark molasses
- 1 tsp vanilla
- 3 cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup milk
- Cream butter and sugar together in an electric mixer.
- Add vanilla, molasses eggs one at a time. Mix well.
- Put dry ingredients into a medium-sized bowl.
- Add dry mixture alternately to wet mixture including the milk until all ingredients are together and mixed well.
- Grease and flour large bunt pan or springform pan. Individual bunt pans need only cooking spray.
- Bake in 350 F oven for 35 minutes or until a toothpick comes out clean.
- Loosen from pan and flip upside down onto wire rack for cooling. It can also be served hot.
Good with Harvest Fruit Sauce, warm Vanilla Pudding, or hard sauce poured overtop.