Ginger Cake and an Update

An inside view of the toasty color.

My first dome cake with flowers! Will not be my last!

It’s been a long while since I put anything on this site. You might think I’ve just quit baking and you’d be justified in thinking that based on the activity on this website but it could not be further from the truth. I’m in the kitchen nearly daily doing what I do.

I’ve been working on improving what I know trying to figure out where to take this weird passion of mine. Being an American there is always an impulse to commodify what you love, see if you can turn an interest into a buck. I’ve pondered farmers’ markets, pop-up shops, pushing custom bakes, trying one more time for the Great American Baking Show and while I’m closer to a decision none of those ideas are fully closed off. 

Also, this year I’ve been more protective of my health. I know I could lean into retailing my baked goods, but to what end and at what cost to my little ol’ body. 

This site is where I capture recipes to share. I developed a new Ginger Cake in recent months and Sourdough Brownie that hits in a fascinating way. I’m gearing up to lean into Sourdough Panettone for the holidays. Below you’ll find the Ginger Cake because you’ll want to make this. Especially if you have a friend turning 50 who asks you to make it. 

Sarah’s Ginger Cake

200g brown sugar

100g molasses

113g oil

1 egg

1 teaspoon vanilla

250g AP flour

1 teaspoon baking soda

1 tablespoon ginger spice

1 teaspoon cinnamon

¼ teaspoon cloves

½ teaspoon salt

180 buttermilk

Preheat oven at 350

Soak Strips 

Make 2- 8 inch layers. 

In a bowl of a stand mixer combine the sugar, molasses, oil, egg and vanilla. 

Sift together the flour, baking soda, ginger, cinnamon, cloves and salt. 

Mix the flour and buttermilk into the sugar mixture in 5 additions, using a third of the flour, half the buttermilk, flour, buttermilk and ending with flour. 

Pour into 2-8 inch round prepared pans and bake for 30-40 minutes in a 350 degree oven. 

Vanilla SMBC