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Perfect for You and Someone You Love

It was the best Super Bowl party I’d ever been invited to. Nine of us in a lovely home, a 65-inch television, and incredible food.

We had apps to begin, dinner in the perfectly appointed dining room, and dessert at half-time.

I was rooting for San Francisco to win; still, I thought it was nice that the Kansas City coach got his first-ever Super Bowl ring.

Theresa and Paul, our hosts, served food, all from Costco, and everything was amazing: barbecued wings, chicken pot pie, pasta with sausage, and Brussels sprouts.

I made pigs in a blanket. They were a huge hit this time. Joan brought three pies. Rosa baked a shortbread bar-cookie filled with a velvety chocolate ganache. Once I get that recipe, it will become yours!

There was wine and cocktails and after-dinner drinks. I had my most-delicious drink—Coca-Cola Zero, and I drank two of them. It was a treat. I have been allowing myself only one per week.

I realized, too, that I hadn’t been baking much since the holidays and, what with Super Bowl over and Valentine’s Day ahead, I thought perhaps some of you might be cooking that day. It isn’t chocolate, but I love ginger and this cake is easy and delicious and perfect for you and someone you love, too.

Lee White of Old Lyme has been a food editor and restaurant reviewer for more than 25 years. You can email her at leeawhite@aol.com.

East–West Ginger Cake

From Richard Sax, Classic Home Desserts (Houghton Mifflin, New York, 1994)

Yield: one 9-inch single layer cake that serves 8 to 10

2 ½ cups all-purpose flour

½ teaspoons each cinnamon and cloves

¼ teaspoon freshly ground pepper

1 cup sugar

1 cup peanut oil or other bland oil

1 cup molasses

2 large eggs, beaten

2 teaspoons baking soda

1 cup boiling water

¼ cup minced, peeled fresh ginger, or to taste

Preheat oven to 350 degrees. Butter 9-inch springform pan and dust with flour, tapping out the excess (I use floured cooking spray).

Sift flour, cinnamon, cloves, and pepper onto a piece of wax paper.

In a large bowl, combine sugar, oil, molasses, and eggs and beat with an electric mixer at medium-high speed, until blended. Add sifted ingredients and mix just until blended.

Stir in baking soda into the boiling water; quickly add the batter and mix just until blended. Stir in minced ginger. Spread the batter in the prepared pan; smooth the top.

Bake until toothpick inserted in the center of the bake emerges clean, about 1 hour. If the top browns too quickly during baking, loosely cover with foil.

Cool the cake in the pan on a wire rack for 15 minutes. With the top of a knife, carefully loosen the sides of the cake from the pan; remove the sides form pan. Cool to room temperature. Serve with whipped cream on the side of each wedge of cake.