Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Fresh Ginger Cake By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 2 hrs This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger. Ingredients 8 ounces (two 6-inch pieces) fresh ginger, peeled and roughly chopped 3 cups all-purpose flour (spooned and leveled) 2 teaspoons baking soda 1 teaspoon salt 1 ½ cups granulated sugar ⅔ cup unsulfured molasses 2 large eggs 1 cup (2 sticks) unsalted butter, melted Nonstick cooking spray Confectioners' sugar, for dusting Directions Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup. In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup hot water. Stir in flour mixture just until incorporated; stir in ginger. Generously coat a nonstick 3-quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes. Transfer pan to a wire rack; let cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing. Print