Gingerbread cake made with Jaggery pwd or bhura.

Recipe from Joybaking,com
This is a winter cake!
 Enjoyed best while still warm with a cup of hot tea or coffee! 

I have used  jaggery pwd or bhura as it is commonly known here,.
Since it is winter time and powdered jaggery is available in the grocery stores as compared to molasses which is available in few selected stores.
I have tried using powdered jaggery instead of molasses in baking cookies and cake and the result is they have come out very well.
They are delicious and tasty,only difference is the dark colour of the molasses which makes the baked product slightly darker.


Ingredients:
All purpose flour or maida -2cups,
Baking soda-1/2 tsp,
Baking pwd-1tsp,
Ground cinnamon-1 and 1/2 tsp,
Clove pwd-1/4 tsp,
Dry ginger pwd- 1 and 1/2 tsp,
Zest of of 1 lemon,
Butter-1/2 cup or 113 gms
Egg-2,
Jaggery powder or bhura-1/2 cup or 1/2 cup molasses,
Brown sugar-1/2 cup,
White sugar-1/4 cup,
Milk-1 cup.

Method:
Pre heat oven to 350 F or 180 C
Grease a 8 inch square pan with butter and dust with flour.


Take a bowl and add 2 cups of sieved flour.
Add baking pwd,baking soda,ground cinnamon pwd,clove pwd,dry ginger pwd and zest of one lemon.

Mix with wire whisk and keep aside.

Using a electric beater,beat butter till smooth.

Add white sugar,brown sugar and jaggery pwd or bhura.

Beat for 2 minutes.
Scrape the sides.
Add one egg at a time and beat well.

Add flour in three addition and milk in two addition,starting with flour and ending with flour.

Just beat only till combined.

Remove the beater and using a spatula,lightly fold the batter if any specks of  flour left in the bowl.

Transfer the batter to the greased pan.

Smooth the top.

Bake the cake for 35 to 40 minutes or until toothpick inserted in the center comes out clean.

Take out the pan once the cake is baked and put it on wire rack.
Run a knife around the edges.

After ten minutes slice the cake while still warm.

Can be stored in a container in room temperature.