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Monday, October 22, 2012

Sugar & Spice

Allow me to recount a conversation I had with David yesterday as we were compiling a grocery list for last night's dinner party:

Me:  Do we have molasses?

David:  Yes.  Two kinds.

Me:  Is there at least a cup?  That's how much I need for this cake.

David:  Definitely.

The problem was that I didn't ask what kind of molasses.  I assumed one was milder and the other was darker.  Little did I know that one of them was pomegranate molasses, typically used in Middle Eastern food but not exactly suitable for a ginger spice cake.  However, by the time I discovered this all the ingredients were on the counter and I had to get started.

This cake was probably meant to be ginger-spicy and sweet, but ended up slightly tangy due to the pomegranate molasses.  Although it was tasty, it wasn't quite what everyone was expecting.  It was amazingly tender, though.

The original recipe is for a snack cake to be dusted with powdered sugar, but I added a light layer of cream cheese frosting and sprinkled additional candied ginger over it to dress it up for the dinner.

Farewell to The Cake Book as the Cake Slice book for the year!  It's been interesting (and by interesting, I mean there were some interesting cake fails in my kitchen), but next month we start working from Vintage Cakes.

Ginger Spice Cake
Adapted from The Cake Book by Tish Boyle

2 1/2 cups all-purpose flour
1/2 tsp. ground ginger
2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/3 cup crystallized ginger, chopped
3/4 cup pomegranate molasses
1/4 cup mild molasses
3/4 cup brown sugar, packed (I used dark)
2 large eggs
1/3 cup fresh ginger, finely chopped
1 cup unsalted butter, cubed
1 cup water

Preheat the oven to 350 degrees and prepare a 9-inch springform pan. 

Whisk together the flour, ground ginger, cinnamon and salt;  remove two teaspoons of this mixture and transfer them to a small bowl.  Mix the candied ginger with the two teaspoons of flour.

Mix together the molasses and brown sugar in a large bowl, then add the eggs and mix until blended.  Add the candied ginger and mix again.

Heat the butter and water together in a small saucepan, and whisk until the butter is melted.  Stir in the baking soda, and then remove from the heat.  Add half a cup of this to the molasses mixture to temper it--this will foam wildly, hence the need for the large bowl.  Then whisk in the remaining butter mixture.

Whisk in the flour mixture and candied ginger, then pour the batter into the springform pan.

Bake for approximately fifty minutes.  This time is approximate, so use a toothpick and check at the forty-minute mark.  Cool the cake on a baking rack before removing the side of the springform pan.

Dust with powdered sugar or add cream cheese for a "dressier" cake.  Serves 10-12 depending on the size of the slices.

33 comments:

  1. Sounds yummy! :) looks perfect! I am sorry the different molasses changed the cake and didn't turn out like you expected... but I am glad it was still ok! looks great!

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  2. Pomegranate molasses sounds interesting. If this wasn't supposed to be a spice cake, I bet it would be a wonderful flavor for a cake.

    It looks good though :)

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  3. Wow adding pomegranate molasses sounds delicious, even if not conventional. The cake looks lovely with the cream cheese icing, great choice

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  4. I'm thinking you haven't been married very long to be having a discussion like this with a man. Although mine wouldn't even be able to find the molasses if it was sitting on the counter in front of him. :) I'm sure it was delicious either way.

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  5. Ah to be creative in the kitchen when faced with a challenge. I can't even imagine what it would taste like but different indeed. I bet it takes a bit of getting used too but still delicious. I only have grape molasses at home lol.

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  6. I have never cooked with pomegranate molasses but I think it would be an interesting twist on a ginger cake.

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  7. I loved your story about the pomegranate molasses! :) The cream cheese frosting sounds like the perfect touch!

    Joy from Yesterfood

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  8. Hey, I do have a bottle of pomegranate molasses in my pantry, which by now, I have no idea why I picked it up in the first place! Sounds like an interesting taste!

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  9. What a unique cake and what a save on the molasses! I bet this cake just screamed flavor! Great choice with the cream cheese icing. I'm not familiar with pomegranate molasses but now I certainly want to try it!

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  10. Pomegranate molasses must have added great flavor too! What a unique recipe. Looks absolutely delicious! :)

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  11. Don't you love husbands! To them.. molasses is molasses! :) I do think tangy cake is yummy... so I call it a success! I also like that you added the frosting.. much more indulgent that way. :)

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  12. Oh I need to try some pomegranate molasses! What do you put it in?? The cake looks lovely...and sometimes interesting is good. LOL! Great job on this cake! I love the added crystallized ginger.

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  13. All those wonderful Fall spices and brown sugar. That'a cake I'd absolutely love. :)

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  14. I love the use of the cinnamon and ginger in this cake! Never tried pomegranate molasses but it sounds delish!! Lovely looking cake :)

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  15. The pomegranate molasses sounds interesting, and the cake looks delicious!

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  16. Pomegranate molasses? That sounds incredibly exotic :D
    I love this beautiful cake!

    Cheers
    Choc Chip Uru

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  17. Sorry to hear about the cake fails. I'd love to try this one, especially the way you frosted it. Three kinds of ginger in one recipe? Amazing!

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  18. It still looks gorgeous and I'm diggin' the cream cheese and fresh ginger possibilities!!!

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  19. Isn't that typical?! I must confess I've never heard of pomegranate molasses! Your cream cheese topping must have balanced out the tang in the cake, I suppose. Hey, I've just joined the Cake Slice, my first month!

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  20. Ginger spice cake! Hmmm that sounds good! I have molasses in my cabinet which my husband got for his cooking (don't remember why he needed...), and I didn't even know there are different kinds of molasses (or even I don't know what we use molasses for). I wonder if mine can use for your cake! :) Sounds delicious!

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  21. i love the addition of pomegranate molasses in this, i bet it lends such a unique flavor to the cake! i'd love a slice of this please :)

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  22. You just invented a new cake!!! I have a feeling I could eat a big slice...especially with that delicious frosting. Welcome back!

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  23. YUM! I adore pomegranate molasses. I'm sure this was fabulous! Sometimes the best things come from trial and error!

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  24. It looks very tender and moist. Tangy sounds perfect to me.

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  25. I seldom, in fact never have used molasses for any recipes before. Sure that looks, from the pics of the cake will be worth the try. Lovely and of course I can't say no to cheese topping. Yum all the way.

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  26. Welcome back! I think your cake looks good and I'd like to try it with all those spices. I have days where I think I have everything I need, start the cooking process and then realise something's missing! xx

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  27. I have no idea there are two types of molasses since I have never used. anyways whatever molasses the cake looks delicious.

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  28. Yum! That cake looks so yummy! *drool!

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  29. What a pretty cake and I bet that pomegranate molasses gave it such a unique flavor! Sometimes the best things I've made have been a result of kitchen goofs! I'm happy to be a new Cake Slice baker & I'm looking forward to baking with you from Vintage Cakes! : )

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  30. I never heard of pomegranate molasses but I'm sure it tastes wonderful even if tangy. The cake color was pretty. I love your sprinkling crystalline ginger in the frosting...wonderful idea!

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  31. Yes pomegranate molasses and juice is a bit tangy but then again pomegranate is such a healthy addition I wouldn't mind the tanginess!

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  32. Mmm...I bet the pomegranate molasses was divine! A whole new twist on gingerbread cake! :-) Love the cream cheese frosting too!
    And, I could see my husband doing the same as yours and not being clear about what's actually in the pantry. Oh well, sounds like it was a happy mistake!

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