Fresh Ginger & Molasses Cake

Ingredients

• 113 g (4 oz)fresh ginger
• 340 g (1 cup)mild molasses
• 200 g (1 cup)sugar
• 240 ml (1 cup)vegetable oil, preferably peanut
• 300 g (2½ cups)plain flour
• 2.5 g (1 teaspoon)ground cinnamon
• 1 g (½ teaspoon)ground cloves
• 1 g (½ teaspoon)ground black pepper
• 240 ml (1 cup)water
• 10 g (2 teaspoons)bicarbonate of soda
• 2eggs, at room temperature

Instructions

1. 1

   Prepare the oven

   Set the oven rack in the centre and heat the oven to 180°C (350°F). Line the base of a 23 cm round cake tin that is 7.5 cm deep, or a 24 cm springform tin, with a circle of baking parchment.

2. 2

   Mix the ingredients

   Peel, slice and finely chop the ginger with a knife, or grate it. Stir together the molasses, sugar and oil. In a separate bowl, sift the flour with the cinnamon, cloves and black pepper.

3. 3

   Add hot water

   Bring the water to the boil in a saucepan, stir in the bicarbonate of soda, then mix the hot water into the molasses mixture. Stir in the ginger.

4. 4

   Bake the cake

   Gradually whisk the dry ingredients into the batter. Add the eggs and mix until thoroughly combined. Pour the batter into the prepared tin and bake for about 1 hour, until the top springs back lightly when pressed or a toothpick inserted in the centre comes out clean. If the top browns too quickly, lay a piece of foil over it and continue baking.

5. 5

   Cool and release

   Leave the cake to cool for at least 30 minutes. Run a knife around its edge to loosen it from the tin, then remove the cake and peel away the parchment.

What is ginger and molasses cake?

This is a richly flavoured cake in the gingerbread tradition, pairing ginger and warming spices with molasses. Molasses gives the crumb its dark colour and rounded, bittersweet sweetness.

Fresh ginger brings a lively, direct heat that works especially well alongside cinnamon, cloves and black pepper. The oil-based batter keeps the method simple and helps make a moist cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 4g protein, 70g carbs, 23g fat.

Most of the carbohydrates come from the flour, sugar and molasses, while the vegetable oil supplies most of the fat. Eggs contribute some protein, though each slice is not especially protein-rich. Serve a slice with plain yoghurt or alongside fruit for a more balanced plate.

The ingredients that shape the flavour

Fresh ginger: Chop or grate it very finely so it spreads evenly through the batter and does not leave large fibrous pieces.

Molasses and sugar: Mild molasses gives the cake depth without overwhelming the other flavours, while sugar adds sweetness and helps balance its bitterness.

Spices: Cinnamon, cloves and black pepper add warmth and complexity. Measure them carefully so they complement rather than overpower the ginger.

Why the hot water matters

Bicarbonate of soda: Stir it into the freshly boiled water, then immediately mix that liquid into the molasses mixture as directed. This step helps the raising agent disperse through the batter.

Mixing: Whisk the flour mixture in gradually to reduce lumps, then add the room-temperature eggs and combine thoroughly. Avoid leaving pockets of dry flour in the finished batter.

How to tell when it is done

The cake is ready when the top springs back lightly after a gentle press, or a toothpick inserted in the centre comes out clean. Begin checking around the one-hour mark, since ovens and tins can differ.

If the top is browning before the centre has finished baking, loosely drape foil over it and let it continue in the oven. The foil shields the surface while the middle catches up.

Cooling and serving

Rest the cake in its tin for at least 30 minutes before loosening the edge. This gives it time to settle and makes it easier to remove without breaking.

Serve slices plain with tea or coffee, or add a spoonful of softly whipped cream if you would like a richer accompaniment. The warm spice flavours also pair well with unsweetened yoghurt.

Choosing a tin

Round tin: Use a 23 cm round tin that is 7.5 cm deep, as specified, and line its base with baking parchment.

Springform tin: A 24 cm springform tin is the alternative in the method. Line the base with parchment and check the cake near the end of baking, as a different tin can affect how quickly it cooks.

Recipe notes & tips

• Bring the eggs to room temperature before mixing so they combine smoothly.
• Grate the ginger if you want it distributed more finely through the cake.
• Sift the flour and spices together to break up lumps and spread the seasonings evenly.
• Use the clean-toothpick or gentle-spring-back test rather than relying only on the timer.
• Cover the top loosely with foil if it darkens before the centre is baked.
• Let the cake cool for at least 30 minutes before removing it from the tin.

Variations

• More ginger: Increase the fresh ginger slightly for a sharper ginger flavour.
• Extra spice: Add a little more cinnamon for a warmer, sweeter spice profile.
• Citrus lift: Stir finely grated orange zest into the molasses mixture.
• Creamy topping: Serve each slice with softly whipped cream.
• Fruit pairing: Add sliced pear or apple alongside the cake when serving.

Common mistakes to avoid

• Coarse ginger: Large pieces can make the texture uneven; chop or grate the ginger very finely.
• Dry pockets: Adding all the flour mixture at once can leave lumps; whisk it in gradually.
• Cold eggs: They may be harder to incorporate smoothly; use eggs at room temperature.
• Overbaking: A dry centre can result if the cake stays in too long; check for a clean toothpick or a lightly springing top.
• Darkening top: The surface may brown before the centre is done; cover it loosely with foil and keep baking.
• Rushing the release: Removing the cake too soon can make it fragile; cool it for at least 30 minutes first.

How to store

Keep the cooled cake in an airtight container at room temperature for up to 3 days. Freeze individual wrapped slices for up to 3 months, then thaw at room temperature; warm briefly in the oven if you prefer to serve them warm.

Frequently asked questions