Ginger Molasses Cake

We had a surprise visit bake in the beginning of November from our BFF's from North Carolina. They were coming up to see family and asked if Chateau Tills was available for guest.  So you know when they are in town it is time to cook up something  special.   We saw Ina Garten make this cake on the  Saturday morning before they arrived and within the week it was presented for dessert one night.

It is an Ina recipe so you know it was good.  The ginger and molasses cake with the crystallized ginger on top of the Whipped Cream took this over the top. 

Ingredients

1/4 pound (1 stick) unsalted butter, at room

temperature

1/2 cup light brown sugar, lightly packed

2 extra-large eggs, at room temperature

1/2 cup un-sulphured molasses

2 teaspoons grated lemon zest, plus extra for

serving

1 1/2 cups all-purpose flour

2 teaspoons ground ginger

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup whole milk

1/3 cup small-diced crystallized ginger* (see

Cook's Note), plus extra for serving

Make-Ahead Whipped Cream, for serving,

1 1/2 cups cold heavy cream

1/4 cup confectioners' sugar 

2 tablespoons granulated sugar 

2 tablespoons creme fraiche 

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream

the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.) 

Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger.

Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don't overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest.