Wedding Ginger Cake”(or Muffins

Recipe adapted from: “Hands-Off Cooking” by Ann Martin Rolke, Wiley Publishing

Grease and flour one round ten-inch cake pan (for double cake recipe use 9 X 13 inch pan) Recipe makes 12 standard muffins - use cupcake papers for muffin pan.
(Silicon muffin and cake molds eliminate need for paper cups or greasing/flouring)
Preheat oven: 350°

¾ (three quarter) cup sugar
¾ (three quarter) cup vegetable oil
¾ (three quarter) cup molasses
2 tablespoons plus 2 teaspoons crushed ginger from a jar*
¾ (three quarter) cup boiling or very hot water
1 and ½ (one-half) teaspoons baking soda
1 and ½ (one-half) cups white whole wheat flour
½ (one-half) teaspoon ground cinnamon
½ (one-half) teaspoon ground cloves
¼ (one-quarter) teaspoon freshly ground black pepper
2 large eggs lightly beaten

* If crushed ginger not available, grate peeled fresh ginger.

Whisk together sugar, oil, molasses and ginger. In a small bowl mix hot water and baking soda; add this to the ginger mixture.
In another bowl, blend flour, cinnamon, cloves and pepper.
Whisk the eggs, add to ginger mixture and then add the dry flour mixture.
Stir all ingredients until combined; batter will be thin.
Pour batter in prepared cake pan or muffin cups – about two-thirds full.
Bake cake about 30 to 35 minutes; top springs back when done. Less time is needed for muffins. (check after 20 minutes)

Let cake or muffins cool in pans about ten minutes before unmolding. Serve warm or at room temperature.
Delicious plain – or you can splurge with lemon butter cream or any favorite icing.

Ann Martin Rolke’s “Stress Saver Tip”: Measure oil first, then pour molasses in same measuring cup allowing it to slide easily from the oiled cup.

Recipe adapted by Ruth Taber, International Association of Culinary Professionals.
rtaber@elp.rr.com