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
- 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.
- Preheat the Oven to 350º F and grease the bottom of the cake pan.
- Grate the ginker (or ginger) with a medium-sized grater.
- In a large bowl, sift together the flour, cinnamon, and cloves.
- In another bowl, mix molasses, sugar, and oil.
- 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.
- Gradually whisk the dry ingredients into the wet ones. Add the eggs and continue to mix until everything is thoroughly combined.
- 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.
- 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!