Fresh Ginger Cake

Prep Time:
15 mins
Total Time:
2 hrs

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


  • 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 ½ cups granulated sugar

  • 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.

Related Articles