Fresh Ginger Cake Recipe

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 1/2 cups granulated sugar 

2/3 cup unsulfured molasses 

2 large eggs 

1 cup (2 sticks) unsalted butter, melted 

Nonstick cooking spray 

Confectioners' sugar, for dusting 

Preparation

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.