SRC Gingerbread Cake

It's Secret Recipe Club Time again! This month I was awarded "The Novice Housewife" to peruse and test. The only problem I had with her blog was narrowing it down to ONE recipe. So while I may have only posted one, you can be sure there are several others bookmarked to be made later. 

Gingerbread cake seemed perfect for this time of year, though I did have to make a few changes to make it more kid friendly. And I used my vitamix on the wet ingredients so I wouldn't have to chop the ginger myself, being very fibrous I find it a time consuming step. If making without one, chop the ginger finely and mix the wet ingredients in a mixer or large bowl.

Next time I am adding chopped apple to the batter

Wet ingredients

2 Tbsp. unsalted butter, melted

3 Tbsp olive oil

1 c. sour cream (she calls for plain yogurt)

3/4 c. dark brown sugar

1 c. unsweetened applesauce (should have been 1/2 c. and I read it wrong)

1/4 c. molasses

1 egg

1 inch chunk of ginger, cut up a bit

1 tsp vanilla extract

Blend all on high until the ginger is chopped but not enough to cook the egg

Dry ingredients

2 1/4 c. flour

2 tsp baking powder

1 tsp. baking soda

1/2 tsp salt

1 tsp. allspice

dash black pepper

1 tsp. cinnamon

1/2 tsp freshly ground nutmeg

1/4 tsp. coriander

1 tsp. ground ginger

Stir together the dry ingredients in a bowl to mix. Mix in the wet ingredients and pour into a greased bundt pan. Bake at 350 for 70 minutes, I had to bake it longer due to the extra applesauce, her directions say 35 - 40 minutes, but the texture was perfect, it was super moist.