Fresh Ginger and Molasses Cake siced

You can tell that I photograph food just by looking at my camera. There’s flour in the grooves of my lens, specks of cinnamon by the shutter button, and who knows what on the grip. It’s impossible not to when you take pictures, especially step-by-step ones, of food. Now that I’m putting this in text, it sounds pretty gross. But, hey. It’s part of the job. And I know those who blog about food share this experience with me. So I deal (and clean, occasionally).

Is it weird that I kind of like flour on my lens? It’s kind of like hikers that, once they break in their boots, have trail scars all over them. Or like guitar players with rough finger pads. It’s a reminder that you do what you do.

So now, what I made: this fresh ginger and molasses cake by David Lebovitz. It’s absolutely brilliant. So ridiculously moist and melt-in-your-mouth-y. So intense and flavorful. One of those cakes you can have for breakfast, teatime, or dessert. For those of you that are unaware, David Lebovitz’s recipes never fail to disappoint. I’ve made his Chocolate Sorbet and Banana Cake and both have rocked my world. As I expected, so did this ginger molasses cake.

Fresh Ginger and Molasses Cake on plate

Tips for making this ginger molasses cake

Fresh ginger and molasses are the stars of this simple cake recipe, so don’t try and wiggle your way out of using them. Fresh ginger adds serious flavor to this cake, and the powdered stuff doesn’t hold a candle to it. Fresh ginger is super cheap, and it should be easy to find at your local grocery store! If you have leftover ginger, either whip up another easy ginger recipe with it or add some sliced ginger to some hot water for a soothing morning drink.

When buying the molasses for this recipe, go for a light, unsulphered molasses. Sulphured molasses has a more distinct flavor and isn’t as sweet, so avoid that if possible. And blackstrap molasses is much too bitter for this cake recipe, so definitely don’t use that either! If you get to the store and are still super confused about which molasses to buy, I recommend checking out The Kitchn’s guide to molasses to set things straight. Otherwise, leave me a comment below and I’ll do my best to help you out!

Fresh Ginger and Molasses Cake with powdered sugar

 

Sprinkle this cake with powdered sugar and you have yourself the moistest, most perfectly spiced fall cake. Plus just a teensy bit of flour in the grooves of your camera 🙂

Enjoy!

Print

Fresh Ginger & Molasses Cake

  • Author: David Lebovitz
  • Yield: 10-12 servings 1x
Scale

Ingredients

  • 4 ounces fresh ginger
  • 1 cup mild molasses
  • 1 cup sugar
  • 1 cup vegetable oil, preferably peanut
  • 2 1/2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1 cup water
  • 2 teaspoons baking soda
  • 2 eggs, at room temperature

Instructions

  1. Position the oven rack in the center of the oven. Preheat the oven to 350°F. Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a circle of parchment paper.
  2. Peel, slice, and chop the ginger very fine with a knife (or use a grater). Mix together the molasses, sugar, and oil. In another bowl, sift together the flour, cinnamon, cloves and black pepper.
  3. Bring the water to the boil in a saucepan, stir in the baking soda, and then mix the hot water into the molasses mixture. Stir in the ginger.
  4. Gradually whisk the dry ingredients into the batter. Add the eggs, and continue mixing until everything is thoroughly combined. Pour the batter into the prepared cake pan and bake for about 1 hour, until the top of the cake springs back lightly when pressed or a toothpick inserted into the center comes out clean. If the top of the cake browns too quickly before the cake is done, drape a piece of foil over it and continue baking.
  5. Cool the cake for at least 30 minutes. Run a knife around the edge of the cake to loosen it from the pan. Remove the cake from the pan and peel off the parchment paper.

More fall dessert recipes from Broma Bakery:

Ginger Molasses Apple Cake with Mascarpone Frosting

Gingersnap Pumpkin Mousse Cheesecake

Chai Spiced Caramel Macarons

Cardamom Spiced Carrot Cake with Ginger Frosting

The Best Pumpkin Cake EVER

Fresh Ginger and Molasses Cake slice

27 comments

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David’s recipes are seriously the best. I’ve never seen this one, and I am so excited about it! Is it from one of his cookbooks or a website?

Sarah | Broma Bakery
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It’s from Ready for Dessert! It’s one of my favorite cookbooks.

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If my husband wouldn’t clean my camera all the time I’m not even sure it could be recognized as one anymore!

And Sarah, really? More cake? Cake I need to eat right now because the pictures looks so delicious? I will probably never eat anything but cake for dinner again…

Sarah | Broma Bakery
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Can’t stop won’t stop 🙂
Jealous! How do I get my guy to clean my camera for me?!

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What a lovely cake! I have never been disappointed in any of David’s recipes. I’m currently cooking my way through his latest cookbook. Highly recommend, if you don’t have it!

Sarah | Broma Bakery
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Thank you for the compliments, Jennifer! My Paris Kitchen? I don’t have it, but you’re the second person to recommend it to me. I should probably look into it now!
Hope you’re having a great weekend

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I have a colleague who ADORES ginger! I’m gunna have to make this little ditty for her.

I frequent a camera repair shop once a year – they clean every nook and cranny of my camera and each and every lens for $80. When it comes home it looks SO pretty. For, like, an hour.

Sarah | Broma Bakery
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I mean, it’s like washing your dog, right? Even though they get dirty right afterwards, it was worth it to get them clean for a second.

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you are speaking my language about the camera being coated in all sorts of food! this cake sounds so good. i love really ginger in gingerbread-y things. yum.

Sarah | Broma Bakery
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Thanks, Amanda! I’m glad I’m not the only one 🙂

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Oh yes totally with you on flour covering the lens, at times I can’t even see clearly. Well that’s part and parcel of being a food blogger! The cake looks delicious, I have never actually tried any on david’s recipes…maybe I should!

Sarah | Broma Bakery
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Oh you HAVE to!

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Agreed, David recipes are always right on the money. They always work beautifully and taste delicious. This ginger cake looks amazing. Certainly worth getting flour all over your camera for! #foodbloggerproblems!!

Sarah | Broma Bakery
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So I need to start using that hashtag immediately…

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Your comment about the flour, etc. on the camera is just right: we do what we do, we love who and what we love, and at times it’s going to be messy!

The raining confectioner’s sugar is a beautiful food landscape.

Sarah | Broma Bakery
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Thanks for the comment!! SO good to hear from you. See you in a few days!!!!

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GINGA CAKE!!! Glad you made this <3 <3 <3

Sarah | Broma Bakery
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Saaanks love

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I live in the Middle East where molasses is super expensive. Do you think that I can replace it with silan (date honey)? It is thinner than both molasses and honey but it tastes similar.

Sarah | Broma Bakery
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Hi, Brooke! Yes, you can absolutely replace it with silan. The flavor will be slightly different, but hey! Maybe you’ll discover a new recipe on your hands 🙂

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Soft, chewy and tasty ?? Absolutely not regret to try and it is one of my favorite cakes on winter ??

Sarah | Broma Bakery
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Isn’t it fantastic?! So glad you enjoyed, Alaa. Thank you for commenting!

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First of all, this cake is DELICIOUS! Light, with the perfect sweet/ginger-spicy balance 🙂
Second, I subbed a 1-to-1 gluten free flour blend (Bob’s) and it worked wonderfully! Great for my gf friends.
Third, I have a question, just out of curiosity as a relatively new baker – what is the purpose in dissolving the baking soda into boiling water?
Thanks!

Sarah | Broma Bakery
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Hey Helen,

Thank YOU. So sweet of you and happy this worked for you and your substitutions. Bob’s is the BEST.

Great question. Dissolving the baking soda in the water helps to activate it and allow it disperse evenly throughout the cake, giving you a better rise!

Hope this helps 🙂

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