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Molasses Gingerbread Cake
Serves 10
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Ingredients:
| 2 1/4 cups all-purpose flour |
| 1 3/4 teaspoons ground ginger |
| 1 teaspoon ground cinnamon |
| 1 3/4 teaspoons baking soda |
| 1/2 teaspoon salt |
| 3/4 cup canola oil, plus 2 tablespoons |
| 3/4 cup dark brown sugar, plus 2 tablespoons |
| 1/2 cup molasses, plus 2 tablespoons |
| 1/4 cup honey, plus 2 tablespoons |
| 2 eggs |
| 1 teaspoon finely grated lemon zest, plus more for garnish |
| 3/4 cup boiling water |
Directions:
- Preheat oven to 350 degrees F. Spray a 9-inch square cake pan with cooking spray.
- In a large bowl, combine the flour with the ginger, cinnamon, baking soda, and salt. Whisk the canola oil with the brown sugar, honey, molasses, eggs, and lemon zest. Whisk the wet ingredients into the dry ingredients until combined. Whisk in the boiling water.
- Scrape the batter into the prepared cake pan and bake about 1 hour and 10 minutes, until toothpick inserted in the center of the cake comes out clean. Cool cake completely, about 2 hours. Cut into squares and top with dollops of the Mascarpone Cream (see separate recipe), and garnish with lemon zest.
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