New This Month

Fresh Ginger Cake

This spice cake is good with lightly sweetened whipped cream; it can also be sprinkled with minced Candied Ginger.

  • Prep:
  • Total Time:

Source: Everyday Food, December 2004


  • 8 ounces (two 6-inch pieces) fresh ginger, peeled and roughly chopped
  • 3 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2/3 cup unsulfured molasses
  • 2 large eggs
  • 1 cup (2 sticks) unsalted butter, melted
  • Nonstick cooking spray
  • Confectioners' sugar, for dusting


  1. Preheat oven to 350 degrees. In a food processor, pulse ginger until finely chopped (or chop by hand). You should have 1 cup.

  2. In a large bowl, whisk together flour, baking soda, and salt. In another bowl, whisk together granulated sugar, molasses, and eggs until smooth. Whisk in butter and 1/3 cup hot water. Stir in flour mixture just until incorporated; stir in ginger.

  3. Generously coat a nonstick 3-quart Bundt pan with cooking spray. Pour batter into pan; bake until a toothpick inserted in cake comes out clean, about 45 minutes.

  4. Transfer pan to a wire rack; let cool completely, about 1 hour. Run a knife around edge of cake; then invert. Dust with confectioners' sugar before slicing.

Reviews Add a comment