FriendsEAT New York

GINGER MOLASSES CAKE

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Reference:

Bon App�tit, September 2002 chef David Barber Three Square Grill, Portland, OR Too Busy To Cook?

Prep:

Active time: 30 min Start to finish: 30 min

Servings:

Makes 12 servings.

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Submitted by:

Foodie

Ingredients

1/4 cups all purpose flour

tsp ground ginger

1/2 tsp baking soda

1/2 tsp ground cinnamon

1/4

tsp salt

cup mild-flavored (light) molasses

cup sugar

1/4

cup sour cream

large eggs

tsp vanilla extract

cup boiling water

cup vegetable oil

Purchased caramel sauce, warmed

Whipped cream

Directions

Preheat oven to 350°F. Butter and flour 12-cup Bundt pan. Sift first 5 ingredients into medium bowl. Whisk molasses, sugar, sour cream, eggs, and vanilla in large bowl until well blended. Whisk in 1 cup boiling water and oil, then dry ingredients. Pour batter into prepared pan.

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Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 20 minutes. Turn out onto plate; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.) Cut cake into wedges. Serve with warm caramel sauce and whipped cream.

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