Cooking and enjoying foods that are characteristic of a specific time of year is well looked forward to when different seasons and holidays come around. This is a traditional recipe with a few small changes that is ideal for autumn and beyond.
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ½ cups sugar
½ teaspoon ginger juice
2 sticks butter
2 cups grated ginger
2 teaspoons molasses
1 cup milk
Vanilla ice cream (optional)
Caramel sauce (optional)
Brown and orange sprinkles (optional)
Sieve dry ingredients.
Blend grated ginger, warm butter and molasses as well as warm milk.
In a separate bowl, whip eggs until light, fluffy and able to stand in peaks.
Add grated ginger and blended warm ingredients to the sieved dry ingredients, begin to blend.
Add whipped eggs and blend mixture thoroughly and entirely.
Pour batter into a greased shallow baking dish in a 325 degree Fahrenheit oven for approximately 1 hour or until center is firm and an inserted tester comes out clean.
When baked entirely, remove from oven and let the cake cool completely.
While still in baking dish, cut the cake into square serving sizes of your choice.
Once all squares are cut, remove each individually and place on a spacious flat surface for decorating.
Decorate by dispensing a small scoop of ice cream on each square.
Drizzle caramel sauce on each square and finish off by sprinkling orange and brown sprinkles over the top for a special autumn look.
Sylvia Hunt’s Cooking