Ginger. Ha a more delicious word ever been invented?Shockingly, Kevin does not like ginger. I found this out the hard way. We were walking around Minnehaha Falls, and we stopped in the snack shop for ice cream. Harper was with us, and we couldn't all go inside, so I went in alone.
Inside the gift shop I was confronted with an issue. Kevin wanted cookies and cream, and one of the other ice cream flavors was ginger. Great. We had the flavors figured out. Two cups with one scoop each was $1 more than two scoops in the same cup. What is a cheapskate to do?
I got both scoops in the same cup. Ginger was on the top and the flavor infiltrated the cookies and cream. Kevin was very, very cranky because he couldn't eat his cookies and cream, and he didn't want to go back inside and get another cup. Ahhh... It took several months, but we finally moved past the ginger escapade.
In spite of all the trouble it has caused, ginger will always hold a special place with my taste buds. This cake was dense, rich, and completely satisfying of my craving.
1/2 C sugar
1/2 C butter, softened
1 egg
1 C molasses (I used half black strap, half regular)
2 1/2 C whole wheat pastry flour
1 1/2 t baking soda
1 t cinnamon
1 t ground ginger (I used 1/2 t ground ginger and 1 t grated fresh ginger)
1/2 t ground cloves
1/2 t salt
1 C hot water
Grease a 9 inch square pan. In a large bowl, cream the butter and sugar. Beat in the egg, and mix in the molasses. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour at 350 degrees, until a knife inserted comes out clean. Allow to cool in pan before serving.
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