1 1/2 cups unbleached all-purpose flour
1 teaspoon ground ginger
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Kosher salt
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup packed dark brown sugar
1 large egg
1/2 cup light unsulphured molasses
1 tablespoon grated fresh ginger
1/2 cup milk
3 tablespoons finely chopped crystallized ginger
For the glaze:
2 tablespoons dark rum or ginger liqueur
1/4 cup fresh lemon juice
1/2 cup confectioners' sugar
1. Preheat the oven to 350°F. Butter and flour an 8-inch square or round cake pan.
2. In a medium bowl, sift together the flour, ground ginger, baking powder, baking soda, and salt.
3. In a large bowl, using an electric mixer on medium-high speed, beat the butter until light and fluffy. Add the brown sugar and beat until fluffy, 2 minutes. Add the egg, molasses, and fresh ginger and beat until well blended. Reduce the speed to low and in 3 batches, beat in the flour mixture alternately with the milk, beginning and ending with flour. Fold in the crystallized ginger. Pour the batter into the prepared pan.
4. Bake until the center springs back when touched lightly with a fingertip, about 35 minutes. Transfer to a rack and let the cake cool in the pan for 5 minutes. Invert onto a rack and turn right side up. Cool 15 minutes.
5. In a small bowl, combine the glaze ingredients. Stir until well blended, then brush onto the top and sides of the cake. Let cool before serving. Makes one 8-inch cake.
Based on individual serving.
Calories: 350
Total Fat: 12 g
Carbohydrates: 55 g
Protein: 4 g
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Source: Real-Life Entertaining
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