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40g fresh ginger, peeled and sliced or grated
60g stem ginger, without syrup
150g (3/4 cup) white sugar
165g (3/4 cup) canola or vegetable oil
255g (3/4 cup) molasses
262g (2 ¼ cup) all-purpose flour
1.5 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp finely ground black pepper
1 tsp kosher salt
1.5 tsp baking soda
165 ml (3/4 cup) boiling water
2 large eggs
Preheat oven to 350º (non-convection)
Prep pan, spray your Bundt pan with baking spray with flour or use Cake Goop.
Add stem ginger, fresh ginger, and white sugar to a food processor. Process until ginger is finely minced and blended with the sugar. (there will be small bits, not smooth)
Pour the ginger and sugar mixture into a large mixing bowl. Add the oil and molasses. Whisk gently until emulsified. (do not add air) Set aside.
In a medium bowl, sift all-purpose flour, cinnamon, ground ginger, ground closes, ground black pepper, kosher salt, and baking soda together. Stir or whisk until well blended.
Boil your water, have it ready.
Gently add the dry ingredients into the large bowl of ginger/molasses/oil mixture, whisking after each addition until all flour has disappeared. Do not over mix. (it might have small lumps, don’t try and mix these out)
Pour the boiling water into the mixture, slowly stirring until the water has been incorporated evenly.
Add the eggs, and whisk until blended. (do not over mix) Scrape the bottom and sides to make sure there is nothing unmixed at the bottom.
Pour into prepared bundt pan.
Transfer to pre-heated oven, bake for about 40 – 45 minutes or until it springs back to a light tough. Should be moist, but not gooey or raw.
Leave in pan to cool for 15 minutes. Invert and remove from the pan onto a wire rack.
Dust with powdered sugar and serve immediately by itself or with fresh whipped cream or ice cream.
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