Ginger Cake

Name: Ginger Cake
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

10 ingredients

1 steps

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

Directions

1

["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.""]"