Hi! I’m Amie. I’ve been lucky to meet a few of you at the market over the last four years, and I’m really looking forward to meeting more of you! I’ll be standing in for Paige for the next couple of months as she goes traipsing around the globe, and I couldn’t be happier about finally getting my hand in on the recipes section!

This Everyday Ginger Cake is taken from one of my baking heroes, Dan Lepard. He’s known across the UK, and I highly recommend his book Short & Sweet for great basic baking formulas. This particular cake uses root vegetables as a way to add moisture, and after testing at the market stall last weekend the verdict was a universal thumbs up! Best of all, I got to use both Eatwell Farm turnips and whole wheat flour! Give it a try, I promise it won’t last long and you’ll be looking for an excuse to bake it again (I think “It’s Tuesday” is a great reason, btw.).


2 bowls (I know, but it’s worth it)

1 whisk

1 prepared 8” cake pan (shape does not matter, and prepared means “butter and flour” “spray” or “butter and parchment” whatever way you find works best)

Sifter (I use a mesh strainer)

Spoon or spatula


2 Eggs

½ Cup Packed Brown Sugar

¼ Cup Molasses (any kind)

⅔ Cup Vegetable Oil (or coconut or peanut or olive, whatever you got will work)

5 oz. Grated Root Vegetable (beet, carrot, turnip or sweet potato all work great)

¼ Cup finely chopped candied ginger

1 ½ Cup Whole Wheat Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Ginger

¾ Teaspoon Salt 

Preheat oven to 350F. In first bowl, beat eggs with the sugar until thick and foamy. Add the molasses, brown sugar, grated root vegetable, and chopped candied ginger and stir to combine.

In second bowl, sift all dry ingredients together, and then add the dry mix to the egg/sugar/vegetable mixture. Pour batter into your prepared pan, and pop into the oven straight away. Bake for approx. 40 minutes, or until a skewer comes out with just a few moist crumbs attached. Let cool in pan, and then turn out onto serving plate or cooling rack.

Slice and serve with tea, ice cream & jam, or toast it and add (a slightly irresponsible amount of) butter. For best results, sit by a window with your favorite book and enjoy in the winter sunshine.