Ginger Cake

• 8 ounces, weight Butter
• 8 ounces, weight Light Brown Sugar
• 8 ounces, weight Dark Molasses
• 8 ounces, weight Light Corn Syrup
• 2 teaspoons Minced, Peeled, Ginger Root
• 16 ounces, weight Self-rising Flour, Sifted
• 4 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 2 whole Eggs, Beaten
• 10-1/2 ounces, fluid Milk

1. Preheat oven to 325 F.
2. Over a low heat in a saucepan warm and blend the first 5 ingredients (butter through minced fresh ginger). Once the butter is melted and sugar dissolved, remove pan from the heat and let the mixture cool slightly.
3. In a large bowl whisk together the flour, ground ginger and salt. Add the cooled sugar mixture, the eggs and the milk. Whisk until blended well.
4. Pour batter into a greased and floured 9" springform pan. Bake at 325 F for 1 hour and 20 minutes. Remove pan from the oven and set on a wire rack to cool. Cool completely before removing cake from the pan.

weight butter, brown sugar, molasses, syrup, flour, ground ginger, salt, eggs, milk

Taken from tastykitchen.com/recipes/desserts/ginger-cake/ (may not work)