It is quite wet and contains two kinds of ginger.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
| Yield: | 1 9-inch cake |
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ⅓ cup dark brown sugar, packed
- ⅓ cup dark corn syrup
- ⅓ cup molasses
- 1 egg
- ½ cup hot water
- ¼ cup chopped crystallized ginger
- 1 cup heavy whipping cream, chilled
- 2 tablespoons pure maple syrup
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round or square pan and line bottom with parchment paper.
- Whisk flour, cinnamon, ground ginger, baking soda, baking powder, and salt together in a large bowl.
- Beat butter and brown sugar together in another large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Add corn syrup, molasses, and egg; beat until smooth. Pour in hot water slowly while continuing to beat. Add flour mixture gradually, mixing until batter is well-blended and smooth. Stir in crystallized ginger. Pour batter into the pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan, about 10 minutes. Run a knife around the edges and carefully invert onto a wire rack. Cut into wedges or squares.
- Whip heavy cream and maple syrup together in a large bowl until stiff peaks form. Serve whipped cream topping with cake.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 95 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 14 g |
| Sodium | 308 mg |
| Sugars | 24 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |