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Ginger Cake Recipe - Moist and Delicious

Ginger cake is a classic, homey dessert that's perfect for any occasion. The moist, spiced ginger cake is a great way to end a meal or to enjoy as a snack. It's also a great holiday treat or a treat to take to a potluck. This recipe for ginger cake is easy to make and will be sure to please. Read on to learn how to make a moist and delicious ginger cake.

Ingredients

2 cups all-purpose flour
3/4 cup dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup vegetable oil
1/2 cup molasses
2 large eggs
1/2 cup boiling water

Instructions

Preheat oven to 350°F.
Grease and flour a 9-inch round cake pan.
In a medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, cloves, ginger, nutmeg, and salt.
In a large bowl, mix together the oil, molasses, and eggs until blended.
Slowly add the dry ingredients to the wet ingredients, stirring until just blended.
Slowly add the boiling water and stir until blended.
Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Serving Suggestions

Ginger cake is delicious served plain or with a dollop of whipped cream or a scoop of ice cream. You can also top it with a simple powdered sugar glaze or a cream cheese frosting. Serve the ginger cake warm or at room temperature.

Storage Tips

Ginger cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the refrigerator for up to 5 days. You can also freeze it for up to 3 months.

Tips

For a more intense ginger flavor, add an additional 1/4 teaspoon of ground ginger.
You can also use fresh grated ginger in place of the ground ginger if you prefer.
For a richer flavor, replace the vegetable oil with melted butter.
For a lighter cake, you can replace the dark brown sugar with light brown sugar.
Make sure to use boiling water and not just hot water.