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Ingredients
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1/2 cup sugar
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1 1/2 teaspoons ground cinnamon
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1 1/2 teaspoons ground ginger
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1/2 teaspoon salt
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1/4 cup crystallized ginger, finely chopped
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1 1/2 teaspoons baking soda
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2/3 cup hot coffee (strong!)
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1 cup molasses
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1 tablespoon canola oil
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confectioners' sugar (for dusting)
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2 cups all-purpose white flour
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1 large egg white
Instructions
- Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
- Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
- In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
- Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
- Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.