Ginger Cake
A rich, spiced ginger cake with deep molasses flavor and warm aromatic spices, perfect for cozy gatherings or as a comforting dessert.
Ingredients
Instructions
- Cream sugar and butter together.
- Add molasses and eggs to the creamed mixture and mix well.
- Gradually add flour with spices to the mixture and combine.
- In a separate cup, put soda and pour hot water over it; stir until dissolved.
- Add the hot water mixture into the batter and stir well.
- Pour the batter into a greased cake pan and bake at 350°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a deeper flavor, consider using dark molasses instead of regular. If you don't have self-rising flour, you can substitute with all-purpose flour and add 2 1/2 teaspoons of baking powder. To enhance the ginger flavor, add freshly grated ginger. Ensure your butter is at room temperature for easier creaming with sugar.
Serving Suggestions
Serve ginger cake warm or at room temperature, optionally topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of tea or coffee. For an added touch, consider serving it with a slice of Mrs. Lessie Justice'S Date Nut Loaf Bread for a delicious dessert spread.
Storage & Reheating
Store leftover ginger cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds or in a toaster oven until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Ginger Cake contains roughly 369 calories, with 7g protein, 73g carbohydrates, and 7g fat. It is a good source of iron (18% of the Daily Value), dietary fiber (15% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 620mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh ginger instead of ground ginger?
Yes, you can use fresh ginger in place of ground ginger. Use about 1 tablespoon of freshly grated ginger for every teaspoon of ground ginger. This will provide a more vibrant flavor, but be mindful that it may slightly alter the moisture content of the batter.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free ginger cake, substitute the self-rising flour with a gluten-free flour blend. Ensure that the blend contains a leavening agent, or add baking powder accordingly. This will give you a moist, flavorful cake without the gluten.
How can I make the cake more moist?
To ensure your ginger cake is extra moist, you can add a 1/4 cup of sour cream or yogurt to the batter. This addition will enrich the cake's texture and flavor. Also, avoid overbaking, as that can dry out the cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).