I’ve never had ginger cake before. I often read it in historical books and I wondered, what does a ginger cake taste like? I’m pretty sure I won’t be able to find in any bakeries around my area. I did my research on this, and most of the time, the recipes I saw are gingerbread cakes. I’m still not sure what’s the difference between the two, as they both almost have the same ingredients.
The recipe I have is adapted from April Bloomfield’s recipe, although I tweaked it a little bit. The cake is moist and flavorful. It’s not overly spiced and ginger-y. Just the perfect amount that I like. No frosting needed, although it’ll be a good addition indeed. As I said earlier, I’ve never had ginger cake before, so I can’t really make a comparison. But if a ginger cake is this good, no wonder that this is one of the cake that’s still eaten for decades.
- 1/2 cup butter, room temperature
- 3/4 cup dark brown sugar
- 2 large eggs, room temperature
- 1/4 cup freshlay grated ginger
- 2 1/2 cups all purpose flour
- 1 tbsp ground ginger
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup molasses
- 1 1/2 cups water
- 1 tsp baking soda
Preheat oven to 325 degrees and grease and flour the cake pan. In this recipe, I used 2 6-inch round cake pans.
If you haven’t done yet, grate about a medium-size ginger until you have about 1/4 cup. Doing this first will make the process below much faster and easier.
Whisk ground ginger, baking powder, flour, salt and ground cinnamon together in a bowl.
In the stove, boil together water and molasses. Let it truly come to a roiling boil. Then add in the baking soda. Let it boil for another minute, then let it come to rest.
In another bowl, whisk butter and sugar together until fluffy and light.
Add the eggs one at a time, until well incorporated. Then throw in the freshly grated ginger. Make sure to scrape the bottom of the bowl as well.
Into that bowl, add 1/3 of the dry mixture and whisk.
Then very gently and slowly, drizzle in half of the molasses mixture into the bowl. Be careful, it’s very hot, so start whisking at a low speed!
Then add another 1/3 of the flour mixture, followed by the other half of the molasses mixture, and ending it with the last batch of flour mixture. This just ensures the batter to be smooth and all ingredients to be well-combined.
Bake in a preheated oven for about 40-50 minutes or until done.
I was kinda skeptical using that much grated ginger and ground ginger in this cake, fearing that it would be overly spiced. But, it actually wasn’t that bad. It’s not too mellow for a ginger flavor, but just enough that you’d know immediately that it’s a ginger cake. I might just make this again, but next time, I’ll add chocolate flavor into it. I don’t know why, but when eating this, I feel like it needs a chocolate-y flavor to enhance the flavor of the cake. I don’t know if this cake tastes similar from ages ago, but it sure does taste amazing!!