Fresh ginger cake from Epicurious by David Lebovitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mfto on April 12, 2015

    If I were a fan of spice cakes, I am sure I would give this 5 stars. But I am a fan of David Lebovitz so gave this a try. The 1st day my husband liked it but I did not. The 2nd day the cake had mellowed nicely. Today the cake is even better. Most of the commenters at Epicurious are fans. I took the advice of one commenter and prepared the cake in my food processor. She kindly listed the steps which I changed only slightly. I used the following for addition to the processor: ginger- mince, then add oil, molasses, sugar,, eggs, cinnamon, clove, pepper- mix, then flour + 1/2 c water/soda- mix, then rest of water/soda. This was so easy. It is important to use the correct baking pan size and prepare as directed. Also place the oven rack on a lower rack as directed. My cake took 1 hour.

  • chawkins on April 08, 2015

    Very moist and tender cake with intense flavors. I halved the recipe and got 12 cup cakes. Baked with pure convection @ 325 for 22 minutes. I hand chopped the ginger into very fine bits and could see them in the batter, but they were not noticeable in the finished cake. Even though I made the mistake of mixing the sugar in with the dry ingredients instead of with the oil and molasses mixture, everything turned out fine in the end.

  • Yildiz100 on December 27, 2014

    I discovered after preparation had already started that I only had blackstrap molasses, so I went ahead and made the the cake anyway. It was still good, and I will definitely try this again with the correct molasses. To prepare the ginger, I grated it on the coarse side of a cheesegrater and then chopped it. I was concerned there would be some unpleasant crunchy pieces, but the texture of the ginger was not noticeable in the cake.

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