1 1/4 c Flour
1 ts Baking powder
1 ts Baking soda
1/2 ts Salt
1 tb Ground ginger
2 ts Cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground cloves
1 c Sugar
1 tb Instant coffee granules
1/4 c Unsulfured molasses
3 tb Butter
1 Egg
1/4 c Minced candied ginger
1/4 c Finely chopped pecans
Coconut Filling:
1/2 c Heavy cream
1 Egg yolk
1/4 c Sugar
2 tb Butter
1/2 ts Vanilla
1/2 c Plus 2 tablespoons shredded
Unsweetened coconut
1/2 c Finely chopped pecans
Prepare cake: Preheat oven to 350 degrees F. Butter and line an 8 by
3-inch springform pan with wax paper; butter and flour paper.
In a large bowl combine flour, baking powder and soda, salt and
spices. In a small saucepan dissolve sugar in 1 cup of water and
bring to a boil. Stir in coffee granules, molasses and butter. Let
syrup cool slightly. In a small bowl beat egg. Gradually whisk some
syrup into egg, then whisk egg mixture into remaining syrup. Whisk
syrup mixture into dry ingredients. Pour batter into prepared pan.
Bake cake for 35 to 40 minutes, or until center is nearly set, but
slightly loose. Sprinkle cake with ginger and pecans and bake 15 to
20 minutes longer, or until cake tests clean and center of cake is
set but moist. Cool cake on a rack for 15 minutes. Remove sides of
pan and let cake cool completely. Remove bottom of pan and waxed
paper.
Meanwhile, prepare filling: In a saucepan whisk together cream, egg
yolk and sugar. Cook, whisking constantly for 2 minutes until
mixture thickens. Remove from heat and stir in butter, vanilla,
coconut and pecans; set aside to cool.
Halve cake horizontally with a serrated knife. Spread coconut
filling on bottom layer, then cover with top layer.
Yield: 1 8-inch cake
TASTE SHOW #TS4780
Ginger Cake:
Yields
4 servings