Mama'S Ginger Cake
A rich, spiced ginger cake with molasses, perfect for cozy gatherings or afternoon tea, offering warm flavors of cinnamon, ginger, and cloves with a moist texture.
Ingredients
Instructions
- Cream the sugar and Crisco together until light and fluffy.
- Sift the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and allspice into a bowl.
- Measure the molasses in a larger than 1 cup measure.
- Add the soda to the molasses and stir until combined, then pour into the creamed mixture as it 'works'.
- Mix lemon extract into the water, then add the extract to the eggs, Crisco, and molasses mixture.
- Use tepid water and wash out the molasses cup with it to measure.
- Alternate adding the flour mixture and water to the wet ingredients in small amounts, mixing well after each addition.
- Pour the batter into a greased and floured large cake pan (about 10 x 7 inches).
- Bake at 350°F (175°C) for about 30 to 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting part of the sugar with brown sugar. If you prefer a lighter oil, you can use vegetable oil instead of Crisco. To enhance the spice profile, add a teaspoon of ground ginger or cloves. Make sure to sift the dry ingredients thoroughly to avoid lumps and ensure an even texture in your cake. If you want a gluten-free option, use a gluten-free flour blend.
Serving Suggestions
This ginger cake is delightful on its own or served with a dollop of whipped cream. For a festive touch, pair it with a scoop of vanilla ice cream. It also makes a wonderful base for a trifle, layered with fruits and custard. Serve alongside a cup of hot tea or coffee for a comforting afternoon treat. It pairs beautifully with Aunt Lily Pipes Gumdrop Cake for a sweet dessert spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate the cake for up to a week. To reheat, place slices in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for a few minutes until heated through to enjoy its fresh, moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Ginger Cake contains roughly 161 calories, with 3g protein, 34g carbohydrates, and 2g fat. It is a good source of vitamin C (12% 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 make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. This allows the flavors to meld beautifully. When ready to serve, you can dust it with powdered sugar for a lovely presentation.
What can I use instead of molasses?
If you're out of molasses, you can substitute it with an equal amount of dark corn syrup or honey for a different flavor profile. However, keep in mind that the cake may have a lighter color and less robust taste. Adjust the spices to enhance the flavor if needed.
Can I freeze this ginger cake?
Yes, you can freeze the ginger cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
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).