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Ginger Cake with Lemon Glaze

Wow!  It has been almost 2 years since my last blog post.  There was a lot going on in my life at the time.  I moved back to Pepperell, MA about 1 1/2 years ago into a townhouse and I absolutely love it!  I guess I got out of the habit of blogging.  I also miss baking so this will definitely get me back into it!  I know some of you might consider ginger a Fall/holiday spice (along with the other warm spices included in this cake) but I definitely think the lemon brightens it up and you can make this cake any time of the year.   Thanks Debbie Macomber for the recipe in your Cedar Cove Cookbook.



3 1/2 cups all-purpose flour
1 Tbs plus 2 tsp ground ginger
2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp allspice
1/2 tsp salt
1 cup (2 sticks) unsalted  butter, 
   room temp, plus more for pan
1 1/4 brown sugar
2 large eggs
2 cups molasses
1 cup boiling water


1 cup sifted confectioners' sugar
1 Tbs heavy cream
2 Tbs fresh lemon juice, or more as
1/2 cup chopped, crystallized ginger or    2 Tbs lemon zest (or both) 
   for garnish

Preheat oven to 350 degrees.  Lightly butter and flour a 10-cup bundt or tube pan.

In a large bowl, whisk flour, ground ginger, baking soda, cinnamon, cloves, allspice and salt until combined.

Here is something that I like to do that you might be interested in doing as well.  I have started purchasing some of my baking ingredients in bulk online.  I have also been buying better quality ingredients that you can't find in the grocery store.  The problem is they usually come in a plastic bag.  Even if you keep the ingredient in the bag, it will never stay as fresh as it should be.  I've started collecting containers that work perfectly for storing these ingredients.  I buy Vietnamese cinnamon.  It is not your grocery store cinnamon!  It is stronger, sweeter and richer.  Once you try this cinnamon, you will never go back.  Here is the perfect container to store bulk cinnamon:  Have you ever tried this gelato?  I've tried at least 3 flavors and they are all delicious.  And, the containers they come in are perfect to store my bulk ingredients.  I filled three of these with the Vietnamese cinnamon I ordered online.  The plastic is thick and sturdy and the cover screws on tight.  I love when I can recycle!!  Okay, back to the recipe :)


Beat butter and brown sugar in a larger mixer on high, until thoroughly combined. 

Add eggs and beat until thoroughly incorporated.

Add molasses and boiling water. 

Beat until well blended.

Fold in dry ingredients until just blended.

Pour the batter into the bundt/tube pan.  Bake for 1 hour 10 minutes.

Check with wire cake tester or toothpick until no batter sticks.  Transfer to a wire cooling rack.  Let cool for 30 minutes.  

Turn upside down and run a butter knife gently around edges and middle to loosen from pan.  Continue to cool on wire rack.

While the cake is cooling, prepare the glaze.  Whisk confectioner's sugar, cream and lemon juice.  Adjust with more juice or sugar depending on the thickness that you prefer.  Drizzle over the top of the cake.  Sprinkle with lemon zest and crystallized ginger (or individually, if you prefer).


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2 cups all-purpose flour
3/4 cup unsweetened cocoa (I used dark)
1/2 tsp. baking powder
1 tsp. table salt
1 1/2 cups butter, room temperature
3 cups granulated sugar
5 large eggs, room temperature
1 1/4 cups buttermilk
2 tsp. vanilla extract
1 cup 60% cacao bittersweet chocolate morsels