 | | Directions |
- Prepare pan: oil an 8 inch springform or other baking pan. Cut a circle of parchment paper (use aluminum foil if you don't have parchment) to fit the bottom of the pan. Press into place, then oil the parchment.
- Preheat the oven to 325° F..
- Mix dry ingredients (flour, ground ginger, soda and salt) and set aside.
- Soak raisins or apricots in 2 tablespoons liquid (sherry, wine, orange juice or milk)
- Cream butter and sugar (mix together until somewhat fluffy - an elecrtic mixer makes this much quicker). Beat in eggs, one at a time. Add honey, molasses, fresh ginger (See TIP) and crystallized ginger. Mix well.
- By hand, stir in flour mixture just until well blended.
- Pour into prepared pan. Bake until a skewer or cake tester inserted into the center comes out with a few moist crumbs, about 45 minutes.
- Cool on a rack for 10 - 15 minutes before removing from pan. Carefully remove paper or foil from the bottom.
- TIP: To keep fresh ginger on hand, peel it and freeze in a small glass container. To use, grate or chop as needed, without thawing.
|
|
|
Prep Time: 20 minutes
Cook Time: 45 minutes
Container: 8 inch round spring-form pan or baking dish
Servings: 10
|  | | Ingredients | | - | | 2 cups flour: all-purpose white, whole wheat, or a blend |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon salt |
| - | | 2 teaspoons ground ginger |
| - | | 1/4 cup golden raisins or dried apricots, chopped |
| - | | 2 tablespoons sherry, wine, orange juice or milk |
| - | | 1/2 cup butter |
| - | | 2/3 cup sugar |
| - | | 2 eggs |
| - | | 1 cup molasses |
| - | | 1/2 cup honey |
| - | | 2 tablespoons grated or finely chopped fresh ginger |
| - | | 1/4 cup crystallized ginger |
| |
| |
