Rye-Ginger Cake from Beth Dooley
Jill B. brought this cake to the Herb Society January meeting.
It was a delicious way to start the new year with Ginger, the 2023 Herb of the Year. The chopped crystallized ginger gives it a little extra snap.
½ cup maple or brown sugar
¼ cup sorghum or molasses
¾ cup buttermilk
4 Tablespoons unsalted butter, melted
2 cups medium rye flour
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground ginger
½ teaspoon cinnamon
¼ cup finely chopped crystalized ginger
Preheat the oven to 350 degrees. Lightly grease an 8-inch square or round pan.
In a medium bowl, whisk together the sugar, sorghum, buttermilk, egg, and butter.
In a separate bowl, whisk together the rye flour, baking soda, salt, and spices. Stir the dry ingredients into the wet ingredients then stir in the crystallized ginger.
Pour the batter into the pan. Bake until a toothpick inserted into the center comes up clean, about 25 to 30 minutes. Remove the cake from the oven and cool in the pan for about 15 minutes.