Ginger Bread Recipe

Spent Ginger Cake Recipe

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A great way to make use of the spent, shredded ginger after making ginger beer.

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Yield
1 Loaf
Serves 8

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Total Time : 45 min
Prep Time : 10 min
Cook Time: 35 min

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Ingredients

• ³⁄₈ cup butter
• ¹⁄₂ cup sugar
• 2 egg Large
• ¹⁄₂ cup spent ginger (After brewing ginger beer. It should be squeezed mostly dry.)
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• salt (Unless using salted butter)
• ¹⁄₂ tsp ground cinnamon (Optional)
• 1 tsp ground ginger (Optional)
• ¹⁄₂ cup milk

Instructions

Prepare pan

• Grease and flour an 8-inch round cake pan or 5-inch x 7-inch loaf pan. (Hint: use the stick of butter or butter wrapper to grease the pan)

Cream the butter and sugar

• In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

Add eggs

• Add the eggs one at a time, mixing well after each addition.

Mix in spent ginger 

• Stir in the shredded spent ginger until combined.

Combine dry ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and optional ground cinnamon and ground ginger.

Preheat oven 

• Preheat your oven to 350°F (175°C). If using a convection oven, preheat to 330°F (165°C).

Combine wet and dry

• Gradually add the dry mixture to the butter mixture, alternating with the milk. Start and end with the dry ingredients.
• Mix until just combined—do not overmix.

Pour and bake

• Pour the batter into the prepared cake pan and smooth the top.
• Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

Cool

• Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Frost or serve

• Optional – you can frost with a simple cream cheese frosting or serve it plain or with whipped cream.