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unsalted butter sugar egg ginger molasses flour baking soda salt ground ginger buttermilk strawberries
Viewed: 37 - Published at: 4 years agoIngredients
- 3/4 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 2 tablespoons finely chopped crystallized ginger
- 1/2 cup molasses
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 cup buttermilk
- Garnish: strawberries
Method
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg, crystallized ginger, and molasses, beating until blended.
- Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
- Pour batter into 2 greased and floured 8-inch round cake pans.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool cake layers in pans on wire racks 10 minutes; remove from pans, and cool on wire racks. Split layers horizontally in half.
- Spread Cream Cheese Frosting between layers and on top and sides of cake. Pat Crunch Topping on top and sides. Serve with Strawberry Sauce. Garnish, if desired.
- Note: Cake can be made up to 1 day in advance and refrigerated. Let stand at room temperature at least 2 hours before serving.
