Molasses Ginger Cake

By David Tanis

Published Nov. 3, 2021

Molasses Ginger Cake
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 hour, plus cooling
Rating
4(218)
Comments
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This easy, dense dark cake packs in a lot of flavor. Molasses, a slightly bitter sweetener, is key, giving the cake just the right character. Chopped dates, raisins and a good dose of black pepper are all in evidence, along with ginger and cinnamon. The end result is so good: If you bet you can stop at one slice, you’ll surely lose the wager.

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Ingredients

Yield:8 to 10 servings
  • 8tablespoons/113 grams unsalted butter, melted, plus more for greasing the pan
  • 2cups/256 grams all-purpose flour
  • 2tablespoons ground ginger
  • 2teaspoons baking powder
  • 1teaspoon freshly ground black pepper
  • ½teaspoon ground cinnamon
  • ½cup/118 milliliters unsulfured molasses
  • ½cup/101 grams granulated sugar
  • 2large eggs
  • 1cup/145 grams golden raisins, soaked in boiling water for 10 minutes and drained
  • ½cup/72 grams pitted chopped dates
  • Whipped cream, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

351 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 2 grams dietary fiber; 37 grams sugars; 5 grams protein; 99 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place a rack in the middle of the oven and heat oven to 350 degrees. Butter a 9-inch cake pan and line with parchment. Butter the parchment.

  2. Step 2

    In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.

  3. Step 3

    In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.

  4. Step 4

    Using a rubber spatula or wooden spoon, fold the dry ingredients into wet ingredients until incorporated and no streaks of flour remain. The batter will be stiff. Spread batter into prepared cake pan, smoothing the top.

  5. Step 5

    Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.

  6. Step 6

    Run a knife along the edge of the cake, and, once cooled, transfer to a serving platter. Slice into wedges and serve with whipped cream, if desired.

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Ratings

4 out of 5
218 user ratings
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Comments

CFXK

Yes. Or, since the raisins are golden, you could maintain the color contrast by substituting dark raisins for the dates. Or, you could switch up the flavors and substitute dried cranberries or chopped dried apricots for the dates. Or forget the raisins and use all cranberries or all apricots or a combination of any of the above. All these fruits complement molasses and ginger wonderfully. It's your cake. Use the fruit flavors you enjoy. Just keep an eye out for the authenticity police. ;)

Mary Beth

It’s nice and gingery but, as Tanis says, “dense”—which is to say dry. (The baking time, by the way, is not off. 40 minutes for me.) The ginger cake you want is by Edna Lewis. It’s on this site: Dark Molasses Gingerbread. No raisins but so lovely and very un-dense.

Jayvee

Can you leave the dates out and substitute more raisins?

Su

This is an ideal cake if you enjoy European-style butter cakes with lots of flavor. If you prefer American-style oil-based cakes (which many describe as "moist," though to me, they just feel oily and squishy) with lighter textures and flavors, then this isn't the recipe for you. To each their own!

barb

I used 1 T grated fresh ginger and 1T ground. Excellent

James

I agree with others who say the cake has amazing flavor but is in need of moisture. It’s too dry to fully enjoy the excellent combination of pepper, molasses, etc.

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