Ginger Cake With Cardamom Cream

Ginger Cake
1/2 cup sugar
1 large egg
1/2 cup canola oil
1/2 cup molasses
3 tablespoons minced fresh ginger mixed with 1 tablespoon sugar
1/2 cup water
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon finely ground black pepper

Preheat oven to 300 degrees. Coat a bundt pan with nonstick spray and set aside.

In a mixer, whisk together sugar, egg, oil, molasses, and sugared ginger. While mixer is still running, add water. In a separate mixing bowl, sift together the flour, baking soda, cinnamon, allspice and black pepper. With a large rubber spatula, gently fold-in the contents of the mixer with the dry ingredients until just combined.

Pour the batter into your bundt pan and cook for 35 minutes, or until a toothpick when inserted comes out clean.

Cardamom Cream
1 cup heavy whipping cream
1 teaspoon finely ground cardamom
1/4 cup packed light brown sugar
Fresh mint for garnish.

Freeze a mixing bowl for 10 minutes. Combine the cream, cardamom and brown sugar, and whisk on high with an electric mixer for five minutes, or until stiff peaks form. Refrigerate until you're ready to use.

(a)Musing Foodie . January 2011 Recipes