Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes April Bloomfield's Ginger Cake 3.0 (73) 1 Review 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 December 1, 2020 Print Share Share Tweet Pin Email A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig." Ingredients ½ cup (1 stick) unsalted butter, room temperature, plus more for pan 2 ½ cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoon ground cloves ½ teaspoon coarse salt ½ cup boiling water 1 cup unsulfured light molasses (not blackstrap) 1 teaspoon baking soda 1 cup packed dark-brown sugar 1 large egg ¼ cup finely grated fresh ginger Directions Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet. In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine. Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm. Rob Tannenbaum Print