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Ginger Cake

Ginger Cake

I’m starting to notice a trend here. I seem to be posting almost exclusively about desserts and totally neglect all the other things I toil over in the kitchen. Eventually that will change, but for now, here’s the cake I made today.

In my search for a good ginger cake, I read a number of recipes online and in old cookbooks, and finally settled on one that sounded like it would yield the result I was looking for. I adapted it for my altitude by reducing the amount of baking soda, so if you try this recipe and are not at a higher altitude, you may find that you need to add a bit more.

The instructions include a recipe for frosting, though it’s very good without it.

Ginger cake

1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1/8 teaspoon ground cloves
1 cup sugar
2 1/4 teaspoons ginger
3/4 teaspoon baking soda
1 teaspoon vanilla
1 cup applesauce
1 egg yolk 

Frosting

8 ounces cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
1/2 teaspoon orange extractPreheat oven to 350°F Grease and flour a 9-inch loaf pan, or a square baking pan.

In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.

In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter.

Add flour mixture. Mix until smooth.

Pour the batter into a loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool and frost with cream cheese icing, if desired.



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