ginger cake

Trips to my Grandparents for school vacations and holidays were highlighted by a visit (only if we were good!) to The Gingerbread Village.
The place is classic 70’s Mom & Pop, from the dark red Naugahyde booths to the 50 States plate collection that sit in pride of place on the plate rail near the top of the walls.
In my memory the slices of ginger cake must have been the size of a shoe box. Hot and sticky, and dripping with artfully swirled soft serve.
There’s a danger in trying to recreate your childhood, but I think I’ve done a pretty good job with this cake at least.

Old Fashioned Ginger Cake
10 tablespoons Butter
2/3 cup Dark Corn Syrup
2/3 cup Molasses
1/2 cup Dark Brown Sugar
2 teaspoons finely grated Fresh Ginger
1 teaspoon ground Ginger
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1 teaspoon Baking Soda dissolved in 2 tablespoons Warm Water
1 cup Whole Milk
2 Eggs
2 cups + 2 tablespoons Flour

Preheat oven to 350 degrees.

In a large saucepan add the butter, corn syrup, molasses, dark brown sugar, fresh ginger, grated ginger, cinnamon and cloves. Turn the heat to low and melt all these ingredients together, stirring occasionally. Take pan off the heat and allow to cool slightly.

Add the eggs to the milk and whisk to combine. Whisk the egg mixture and the baking soda/water mixture into the sauce pan with the butter/sugar mixture.

Measure the flour into a large bowl. Add the mixture in the sauce pan to the flour and whisk to combine.

Grease and flour a 8 x 11 cake pan and pour in the cake batter. Bake for 40-50 minutes.
Cool before slicing and serve with whipped cream or ice cream. If you’d like to serve it hot, microwave for 15 seconds on high.

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