Ginger cake makes the holidays taste more like, well, holidays, but it’s good in summer, too, sliced and wrapped and packed for a picnic. This recipe has tons of ginger intensity, thanks to the half cup of the minced fresh root. You start by blending flour and spices, then dissolve baking soda in hot water. Add oil and mild-tasting molasses, and combine to form a batter, stirring in eggs and the ginger. Scrape into a buttered loaf pan and bake in a moderate oven. For an alternate version, check out our Gingerbread Loaf.