Bake
Fresh Ginger Cake From Sylvia Thompson
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9 Reviews
Christine H.
November 20, 2021
As a young bride in the 60s, I had one of Sylvia’s cookbooks. I have been making this cake since then, adding some additional spices along the way. Now with her addition of the white pepper it is even more genius. I love love love this cake.
Marianne
June 28, 2020
This recipe. So, of all the memorable genius recipes I've tried, the jammy tomato sauce, the eggplant chocolate cake, the overnight oatmeal pancakes - this is hands down the stand out winner of most delicious. The cake is light, warm, perfectly sweet. The ginger brings warmth, the pepper a bit of heat. Buttering the pan caramelizes the edges of the cake. I've got to say, I will have to save this for special occasions, because it's not possible to stop with one piece. Wow, it's good.
LULULAND
February 9, 2020
What can I use to replace dark corn syrup?
Maricee
February 10, 2020
For 1 cup of dark corn syrup, you can use the following substitutions:
3/4 cup light corn syrup plus 1/4 molasses.
1 cup honey.
1 1/4 cups packed brown sugar dissolved in 1/4 cup hot water or other liquid used in the recipe.
3/4 cup light corn syrup plus 1/4 molasses.
1 cup honey.
1 1/4 cups packed brown sugar dissolved in 1/4 cup hot water or other liquid used in the recipe.
LULULAND
February 10, 2020
Thanks but I was trying to get away from GMO corn syrups. organic molasses is great, but I guess that's all there is to sub.
durun99
April 7, 2021
Try brown rice syrup: https://www.cooksillustrated.com/how_tos/6526-substituting-corn-syrup-with-brown-rice-syrup
Carron G.
November 19, 2021
I use Steen’s cane syrup. It’s dark & adds excellent flavor. We call it Cajun karo!
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