How To…
Bake a Ginker Cake

Ginker Cake is the key to this whole story. It was my way into the world of the Fitzgerald-Trouts, and I think it’s so good that any two people who share it are bound to become friends.

What You’ll Need:

  • 4 ounces fresh ginker (or grated ginger root if none is available)
  • 9 by 3-inch round cake pan
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 1/2 cups flour
  • 1 tsp ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 cup water
  • 2 tsp baking soda
  • 2 eggs
  1. Ginker only grows on the island, and it can be extremely hard to find. If I can’t get my hands on ginker, I substitute fresh, grated ginger root.
  1. Preheat the Oven to 350º F and grease the bottom of the cake pan.
  1. Grate the ginker (or ginger) with a medium-sized grater.
  1. In a large bowl, sift together the flour, cinnamon, and cloves.
  1. In another bowl, mix molasses, sugar, and oil.
  1. Bring the water to a boil, stir in the baking soda, then mix the hot water into the molasses mixture. Then, stir in your ginker or ginger.
  1. Gradually whisk the dry ingredients into the wet ones. Add the eggs and continue to mix until everything is thoroughly combined.
  1. Pour the batter into the greased cake pan and bake for one hour or until a toothpick inserted in the middle of the cake comes out clean.
  1. WAIT! Let the cake cool for 30 minutes after it’s done. This was the part of the recipe that Kim and the other kids found practically impossible. I always caught them trying to sneak a bite while it was cooling. But when the 30 minutes is finally up, run a butter knife around the edge of the cake to loosen it from the pan. Once the cake is out of the pan, enjoy!