Ingredients
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1/2 lb unsalted butter, softened
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1 cup dark brown sugar, firmly packed
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1/2 cup blackstrap molasses
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2 eggs, separated
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1/2 cup sour cream
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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2 tablespoons fresh ginger, finely grated
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1 teaspoon salt
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1 teaspoon cinnamon
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1/2 cup pecans, chopped
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powdered sugar
Instructions
- Preheat oven to 350°F.
- Cream together butter and brown sugar.
- Beat in the molasses, the sour cream, the ginger and the egg yolks.
- Sift together the flour, baking powder and soda, salt and cinnamon.
- Stir gradually into molasses mixture until well blended.
- Beat egg whites until stiff but not dry, and fold into batter.
- Fold in nuts.
- Generously butter a 9 x 9 x 2" baking pan.
- Pour in batter and smooth top.
- Bake for 25 to 30 minutes or until tester comes out clean.
- Cool briefly in pan, then invert onto rack.
- Sieve powdered sugar on top of cake and enjoy.