An entire cup of freshly grated ginger gives this cake the incredible spice and zing that you love about ginger cake. This cake is intensely gingery, and if you're a ginger lover, this cake is a dream come true!
4tablespoonbuttermelted in in a saucepan with ½ cup of water
Butter and flour an 8x8 or 9x9 baking dish. Preheat oven to 350F.
Sift your flour, baking soda, and salt into a medium bowl. Set aside.
Mix your brown sugar, molasses, egg, and ginger in a large bowl.
Add your melted butter/water mixture into the wet ingredients.
Stir in the dry ingredients until just mixed.
Add the batter to your baking dish*. Bake 30-35 minutes. It is ready when a toothpick comes out clean. Start checking at 28 minutes for a 9x9 pan, and at 32 minutes for 8x8.
Let cool on a rack. Best if cooled overnight.
Usually when baking in a glass pan, the temperature should be 25 degrees higher, and will take up to 10 minutes longer – this recipe has been tested in a glass pan, and a non-stick pan. The instructions are written for non-stick, so please adjust accordingly.If you can, it's best to leave it cool overnight.