Crispin Lansdowne Ginger Cake

1. 1

   - Preheat oven to 350 F

2. 2

   - Butter and flour a 6-cup Bundt pan. In a large saucepan over high heat, combine the Crispin and molasses and bring to a boil. - Turn off the heat and add the baking soda.

3. 3

   -Allow to sit until the foam dissipates.

4. 4

   - In a bowl, whisk together the eggs and both sugars.

5. 5

   - Whisk in the oil

6. 6

   - In another bowl, whisk together the flour, ground ginger, baking poser, cinnamon, cloves, nutmeg, and cardamom

7. 7

   - Combine the Crispin mixture with the egg mixture, then whisk this liquid into the flour mixture, half at a time.

8. 8

   - Add the fresh ginger and stir to combine

9. 9

   - Pour the batter into the prepared pan and bake for 1 hour, or until the top springs back when gently pressed

10. 10

    - Do not open the oven until the gingerbread is almost done, or the center may fall slightly

11. 11

    - Transfer to a wire rack to cool before inverting out of the pan

12. 12

    - Add a pinch of powdered sugar or a drizzle of creme anglaise to top it off

* Per serving · 4 servings · Values may vary.

No additional tips available.