What makes this Ginger Cake with a Maple Glaze so fabulous is the fresh and candied ginger in the cake! The maple glaze is a great addition to the flavors, lathered and drizzled on top of the cake.
I often use ginger in stir fry dishes, or blended with olive oil and soy sauce as a salad dressing.
Ginger has gained in popularity throughout Italy, although in the Puglia and Basilicata regions it has been popular for awhile. Ginger's calming effect on nausea in patients undergoing chemotherapy was studied in 2016 in northern Italy's institute of cancer research, as well as at the NIH.
Try making a ginger tisane to relax before bed or when you have an upset stomach and it works wonders. Simply add a few slices of fresh ginger to a cup of boiling water and let steep.
Of course the favorite use for ginger is in cookies and cakes like this Ginger Cake with a Maple Glaze.
Ginger Cake with a Maple Glaze
Ingredients:
For the cake:
84 grams fresh ginger, peeled and finely minced
28 grams 
, finely chopped
325 grams 
2 teaspoons baking soda
1 teaspoon cinnamon, ground
½ teaspoon cloves, ground
1 teaspoon black pepper, ground
240 milliliters milk
226 grams butter, at room temperature
226 grams brown sugar
2 large eggs, at room temperature
120 milliliters 
For the glaze:
1 cup powdered sugar
¼ cup 
½ teaspoon vanilla extract
A pinch of salt
Special equipment:
Procedure:
Preheat the oven to 325°F.
Line a 24 centimeter round cake pan with oven paper.
Lightly butter the bottom and sides of the pan.
Line the bottom of the cake pan with oven paper.
If necessary (particularly in winter) warm the butter for about 20 seconds in the microwave to soften.
Finely chop the fresh and .
Add the ginger to the milk and heat over a low flame (or in a microwave oven) for a minute or two until hot but not yet simmering. Set aside.
Whisk the dry ingredients together until well combined.
With an electric mixer on high cream the butter and sugar together until light and fluffy.
Add each egg, one per time, until fully blended.
Add the molasses until fully blended.
Add the flour and milk mixture, in thirds, beginning with the flour, until fully blended.
Pour the batter into the cake pan and bake 45 minutes until a toothpick inserted into the center of the cake comes out clean.
Cool the cake on a cake rack for ten minutes.
Loosen the cake from the sides of the pan and invert the cake onto a cake platter.
Remove the oven paper from the cake and discard.
For the glaze:
Whisk all the ingredients together until smooth.
Allow the cake to cool 10 to 15 minutes, then spread the glaze on top of the cake.
As the cake will still be warm, the glaze will drizzle down the sides of the cake.
Please note that the below printable recipe can be viewed in metric or U.S. conventional measurements; just click on your preference within the recipe.
Ingredients
For the cake:
- 84 grams fresh ginger peeled and finely minced
- 28 grams candied ginger finely chopped
- 325 grams flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon ground
- ½ teaspoon cloves ground
- 1 teaspoon black pepper ground
- 240 milliliters milk
- 226 grams butter at room temperature
- 226 grams brown sugar
- 2 large eggs at room temperature
- 120 milliliters molasses
For the glaze:
- 1 cup powdered sugar
- ¼ cup maple syrup
- ½ teaspoon vanilla extract
- A pinch of salt
Special equipment:
- oven paper
Instructions
- Preheat the oven to 325°F.
- Line a 24 centimeter round cake pan with oven paper.
- Lightly butter the bottom and sides of the pan.
- Line the bottom of the cake pan with oven paper.
- If necessary (particularly in winter) warm the butter for about 20 seconds in the microwave to soften.
- Finely chop the fresh and
. - Add the ginger to the milk and heat over a low flame (or in a microwave oven) for a minute or two until hot but not yet simmering. Set aside.
- Whisk the dry ingredients together until well combined.
- With an electric mixer on high cream the butter and sugar together until light and fluffy.
- Add each egg, one per time, until fully blended.
- Add the molasses until fully blended.
- Add the flour and milk mixture, in thirds, beginning with the flour, until fully blended.
- Pour the batter into the cake pan and bake 45 minutes until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake on a cake rack for ten minutes.
- Loosen the cake from the sides of the pan and invert the cake onto a cake platter.
- Remove the oven paper from the cake and discard.
For the glaze:
- Whisk all the ingredients together until smooth.
- Allow the cake to cool 10 to 15 minutes, then spread the glaze on top of the cake.
- As the cake will still be warm, the glaze will drizzle down the sides of the cake.
Nutrition
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