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Categories:Viewed: 0 - Published at: 9 years ago
Ingredients
- 8 ounces, weight Butter
- 8 ounces, weight Light Brown Sugar
- 8 ounces, weight Dark Molasses
- 8 ounces, weight Light Corn Syrup
- 2 teaspoons Minced, Peeled, Ginger Root
- 16 ounces, weight Self-rising Flour, Sifted
- 4 teaspoons Ground Ginger
- 1/2 teaspoons Salt
- 2 whole Eggs, Beaten
- 10-1/2 ounces, fluid Milk
Method
- Preheat oven to 325 F.
- Over a low heat in a saucepan warm and blend the first 5 ingredients (butter through minced fresh ginger). Once the butter is melted and sugar dissolved, remove pan from the heat and let the mixture cool slightly.
- In a large bowl whisk together the flour, ground ginger and salt. Add the cooled sugar mixture, the eggs and the milk. Whisk until blended well.
- Pour batter into a greased and floured 9" springform pan. Bake at 325 F for 1 hour and 20 minutes. Remove pan from the oven and set on a wire rack to cool. Cool completely before removing cake from the pan.
