Arbosana Ginger Cake

Two more days until Thanksgiving! Can you believe just how fast this year is going? I love this time of year, the family get together and great food to share. Speaking of great foods, you have to try this Ginger Cake, it is delicious! I received this recipe from Carol, she is a phenomenal cook whom I have learned a lot from.  I am really looking forward to having this for dessert. You can serve this warm with some whipped topping, delicious! Check back tomorrow, I will have another scrumptious treat to share!

Arbosana Ginger Cake

Ingredients:

1/2 cup Arbosana EVOO

2 1/2 cups All purpose flour

1 Tablespoon Baking Powder

1 Tablespoon ground ginger

1 1/2 teaspoons ground Cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1 1/2 cups boiling water

1 cup unsulfured light molasses ( not black strap)

1 teaspoon baking soda

1 cup dark brown sugar

1 large egg

1/4 cup finely grated ginger

Directions:

Preheat oven to 325* with rack in center. Generously butter an 8" round 3 " high spring form pan. ( I used my silicone mold and it turned out great.) Line bottom with parchment and place on baking sheet. 

In medium bowl, whisk flour, baking powder, ground ginger, cinnamon, cloves, and salt. 

In small sauce pan, stir together boiling water, molasses, and baking soda until molasses dissolves.

Place Arbosan EVOO and sugar in the bowl of an electric mixer fitted with paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium low and add egg; mix until combined. Add grated ginger and mix to combine. 

Add flour mixture in 3 additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven.

Bake until a cake tester inserted into center of cake comes out clean, about 1 hour. Let cool slightly before removing ring from spring form pan and serve warm with whipped cream. Enjoy!