A spicy British classic made with fresh and dried ginger, this cake is just right for teatime. The recipe comes from chef April Bloomfield's book "A Girl and Her Pig."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees with a rack set in the center. Generously butter an 8-inch round, 3-inch high springform pan. Line bottom with parchment paper and place on baking sheet.

  • In a medium bowl, whisk together flour, baking powder, ground ginger, cinnamon, cloves, and salt. In a small saucepan, stir together boiling water, molasses, and baking soda until molasses has completely dissolved.

  • Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until light and fluffy, about 3 minutes, scraping down sides of bowl as necessary. Reduce speed to medium-low and add egg; mix until combined. Add grated ginger and mix to combine.

  • Add flour mixture in three additions, alternating with the molasses mixture, scraping down sides as necessary. Batter will be very wet. Pour batter into prepared pan and transfer to oven. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour. Let cool slightly before removing ring from springform pan; serve warm.

Reviews (1)

73 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 24
  • 2 star values: 22
  • 1 star values: 6
Rating: 5 stars
This is an elegant, not-to-sweet warm and comforting gingerbread cake. I used coconut oil in place of butter because I am non-dairy, and substituted 1/2 cup almond flour for all-purpose because I like the protein. DELICIOUS, consensus also of 8 year old daughter and husband!