Ginger Spice Cake With Dried Cherries

Serves: 5

Amos O'Hara

1 January 1970

Based on User reviews:

47

Spice

47

Sweetness

50

Sourness

42

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

1 cup

Unsalted Butter (1 stick, room temperature, plus more for pan)

2.5 cups

All-Purpose Flour (plus more for pan)

1 cup

Dried Tart Cherries (about 6 ounces, finely chopped)

1 cup

Crystallized Ginger (finely chopped)

1 tbsp

Ginger (finely grated peeled)

1 tbsp

Dijon Mustard

1 cup

Espresso (hot)

1 tbsp

Ground Ginger

2 tsps

Baking Soda

1.5 tsps

Kosher Salt

1 tsp

Ground Allspice

1 tsp

Ground Cinnamon

1 tsp

Ground Black Pepper (freshly)

1 cup

Dark Brown Sugar (packed)

3 large

Egg

1

Chocolate Icing (luscious optional)

1

Special (equipment: a 6-8-cup bundt pan)

Directions:

1

Preheat oven to 350°F

2

Butter Bundt pan

3

Dust pan with flour, tapping out excess

4

Combine cherries, crystallized ginger, grated ginger, and Dijon mustard in a medium bowl

5

Pour espresso over cherry mixture and set aside

6

Whisk 2 1/2 cups flour, ground ginger, baking soda, salt, allspice, cinnamon, and pepper in a large bowl

7

Using an electric mixer on medium speed, beat 1/2 cup butter in a large bowl until light and fluffy, about 2 minutes

8

Add brown sugar and beat for 2 minutes

9

Beat in eggs one at a time, then beat in molasses

10

Strain cherry mixture into a small bowl, reserving soaking liquid

11

Add dry ingredients to butter mixture in 3 additions, alternately with soaking liquid in 2 additions, beating to blend between additions

12

Fold in drained cherry mixture

13

Scrape batter into prepared pan

14

Bake until top of cake springs back when lightly pressed in the middle, about 1 hour

15

Let cool in pan on a wire rack

16

DO AHEAD: Can be made 2 days ahead

17

Store airtight at room temperature

18

Remove cake from pan

19

Spoon Luscious Chocolate Icing over cake, if using, allowing it to drip down sides

20

Cut cake into wedges to serve

21

Preheat oven to 350°F

22

Butter Bundt pan

23

Dust pan with flour, tapping out excess

24

Combine cherries, crystallized ginger, grated ginger, and Dijon mustard in a medium bowl

25

Pour espresso over cherry mixture and set aside

26

Whisk 2 1/2 cups flour, ground ginger, baking soda, salt, allspice, cinnamon, and pepper in a large bowl

27

Using an electric mixer on medium speed, beat 1/2 cup butter in a large bowl until light and fluffy, about 2 minutes

28

Add brown sugar and beat for 2 minutes

29

Beat in eggs one at a time, then beat in molasses

30

Strain cherry mixture into a small bowl, reserving soaking liquid

31

Add dry ingredients to butter mixture in 3 additions, alternately with soaking liquid in 2 additions, beating to blend between additions

32

Fold in drained cherry mixture

33

Scrape batter into prepared pan

34

Bake until top of cake springs back when lightly pressed in the middle, about 1 hour

35

Let cool in pan on a wire rack

36

DO AHEAD: Can be made 2 days ahead

37

Store airtight at room temperature

38

Remove cake from pan

39

Spoon Luscious Chocolate Icing over cake, if using, allowing it to drip down sides

40

Cut cake into wedges to serve