Ginger Cake
In my search for a good ginger cake, I read a number of recipes online and in old cookbooks, and finally settled on one that sounded like it would yield the result I was looking for. I adapted it for my altitude by reducing the amount of baking soda, so if you try this recipe and are not at a higher altitude, you may find that you need to add a bit more.
The instructions include a recipe for frosting, though it’s very good without it.
(And yes, the photo is dreadful. I will try to get a better one next time I make this cake)
Ginger cake
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup butter, softened
1/8 teaspoon ground cloves
1 cup sugar
2 1/4 teaspoons ginger
3/4 teaspoon baking soda
1 teaspoon vanilla
1 cup applesauce
1 egg yolk
Frosting
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
1/2 teaspoon orange extract
Preheat oven to 350°F Grease and flour a 9-inch loaf pan, or a square baking pan.
In a medium bowl, stir together the flour, ginger, cinnamon, cloves and salt; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Dissolve baking soda into applesauce and mix into creamed butter.
Add flour mixture. Mix until smooth.
Pour the batter into a loaf pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool and frost with cream cheese icing, if desired.
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