Ginger, molasses, and brown sugar; talk about your winter flavors. You’re going to love the way the house smells. It’s sweet until you get the zing of the candied ginger. I had some help with the decorations – most of you know that if it is baking that looks pretty, my wife did it. I hope you like it.
1 stick butter
1/2 cup brown sugar
1/2 unsulfered molasses
2 teaspoons lemon zest
1 cup whole milk
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/3 cup diced crystallized ginger
Powdered sugar for dusting
Crystallized ginger slices
Mint leaves with stems
Preheat oven to 350.
In bowl one, mix flour, baking soda, salt, cinnamon, and crystallized ginger.
In bowl 2, cream butter with brown sugar.
Add molasses and mix until smooth.
Add eggs and lemon zest and beat for one minute.
Add milk and beat until incorporated.
Add dry ingredients in three parts.
Butter and line bottom of cake pan with parchment.
Add batter to pan evenly.
Bake for 30-37 minutes or until a toothpick comes out clean.
Let rest for 30 minutes.
Turn cake out on a cooling rack.
Top with powdered sugar, pomegranate seeds, and mint leaves.