Well, the holidays are upon us and just like everybody else it is a hectic time here at RT’s. Christmas parties and small gatherings in addition to our regular business make it a busy and fun time at the restaurant. This month we will be featuring one of our holiday desserts “Extreme Gingerbread Cake” featuring lots of fresh ginger and the addition of Abita Root Beer. Our recipe is a riff on David Lebovitz’s iconic cake recipe. We follow the recipe exactly except for the addition of the Abita Root Beer (6oz) which we add right after the eggs. We like to serve this cake during the holidays with our lemon curd custard or eggnog ice cream. Here is David Lebovitz’s original recipe.

Fresh Ginger Cake Recipe
David Lebovitz’s original Recipe

(10 to 12 servings)
4-ounce (115 g) piece fresh ginger, peeled and thinly sliced
1 cup (250 ml) mild-flavored molasses
1 cup (200 g) sugar
1 cup (250 ml) vegetable oil
2 1/2 cups (350 g) all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
1 cup (250 ml) water
2 teaspoons baking soda
2 large eggs, at room temperature

Preheat the oven to 350F (175 C). Butter the bottom and sides of a 9-inch (23-cm) springform or round cake pan with 2-inch (5-cm) sides and line the bottom with a circle of parchment paper.
In a food processor fitted with a metal blade or with a chef’s knife, chop the ginger until very fine. Set aside.

In a large bowl, mix together the molasses, sugar, and oil. In a medium bowl, whisk together the flour, cinnamon, cloves and pepper.

In a small saucepan, bring the water to a boil, then stir in the baking soda. Whisk the hot water into the molasses mixture, then add the chopped ginger.
Gradually sift the flour mixture over the molasses mixture whisking to combine. Add the eggs and whisk until thoroughly blended.

Scrape the batter into the prepared springform or cake pan and bake until the top of the cake springs back when lightly pressed with a finger or a toothpick inserted into the center comes out clean, about 1 hour. Let cool completely.

Run a knife around the sides of the cake to help loosen it from the pan. Invert the cake onto a plate, peel off the parchment paper, then re-invert it onto a serving platter.

Don’t forget our gift certificate promotion ends on December 16th and we still have a limited number of times available for your holiday party!

Enjoy…

Ralph Davis