Made with ginger and spice and everything nice, this cake is a take on a holiday classic, great for any time the weather turns cold. It’s a great little coffee cake to serve with friends or even bring in to the office pot-luck, as it travels very well.
Ingredients
- 230 gm / 1 cup Mirage Margarine, melted
- 430 gm / 2 cups Dark brown sugar
- 4 Eggs, large size
- 30 ml / 2 tbsp Molasses
- 180 ml / ¾ cup Milk, room temperature
- 15 ml / 1 tbsp Vanilla extract
- 375 gm / 2¾ cups Cake flour, sifted
- 12 gm / 2 tbsp Baking powder
- 9 gm / 2 tsp Salt
- 10 gm / 1 tbsp Fresh ginger, grated
- 20 gm / 2 tbsp Ground ginger
- 5 gm / 2 tsp Pumpkin spice mix
- 2 Lemons, juiced and seeds removed
- 30 gm / 1/4 cup Icing sugar, sifted
Directions
1. Pre-heat the oven to 350°F(175°C).
2.Coat the inside of an 8 ¾ inch by 4 ¼ inch loaf pan with Mirage Margarine. Line the bottom and sides of the pan with parchment.
3. In a large mixing bowl, with an electric mixer, cream the Mirage Margarine on high for 3 minutes.
4. Add to the margarine the sugar and molasses and continue creaming for 3 minutes more.
5. Now add the eggs, vanilla extract, grated ginger and milk to the margarine mixture. Continue mixing on high for another 3 minutes, scraping the bowl several times with a rubber spatula.
6. In a separate bowl whisk together the sifted flour with the salt, ground ginger, pumpkin spice and baking powder.
7. Add the flour mixture into the margarine mixture in 3 parts, mixing thoroughly before adding each part.
8. Pour the batter into the prepared pan until it is 2cm from the top, and give the pan one or two taps on the edge of the counter to remove any unwanted large air bubbles. Any excess batter can be baked as cupcakes, or mini cakes.
9. Place the pan on the middle rack of the oven with an empty baking sheet on the rack immediately below the pans. This will allow for more even heat distribution and baking of the cake.
10. Bake the cake until it springs back lightly when pressed in the center, or a toothpick comes out clean, approximately 45-50 minutes.
11. Cool the cake in the pans for a few minutes, then turn it out onto a resting rack to cool completely.
Decorate:
1. In a small bowl combine the lemon juice and the icing sugar together with a whisk until a smooth even consistency is achieved.
2. Pour this glaze over the cooled cake and allow it to set for 20 minutes before serving.
Chef’s Notes
- To add more flavour to this ginger cake, add 1 cup of chopped candied ginger to the batter before baking, for bursts of ginger in the cake.
- For a sweeter thicker frosting, use a classic vanilla frosting.
