Ginger Cake
Recipe type: cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
A rich, flavorful cake spiced with two types of ginger, cinnamon, nutmeg, and black pepper.
  • 1 c. molasses
  • 1 c. sugar
  • 1 c. vegetable oil
  • 2½ c. flour
  • 1 t. cinnamon
  • ½ t. nutmeg
  • ½ t. black pepper
  • 1 t. baking powder
  • 1 t. baking soda
  • 2 oz. fresh or frozen ginger, grated
  • 2 oz. candied ginger, chopped
  • 2 eggs
  • 1 c. milk
  • ½ c. cinnamon chips
  • ½ c. caramel sauce
  • ½ c. whipped cream
  1. Preheat the oven to 350 degrees.
  2. Spray and flour a Bundt pan. Set aside.
  3. In a large bowl combine the molasses, sugar, and vegetable oil. Mix well.
  4. In a medium bowl combine the flour, cinnamon, nutmeg, black pepper, baking powder, and baking soda. Mix well.
  5. Add half of the flour mixture to the molasses mixture and mix until combined.
  6. Add the fresh ginger, candied ginger, and eggs to the mixture and mix well.
  7. Stir in the milk until combined. Add in the remaining flour and mix well.
  8. Fold in the cinnamon chips.
  9. Pour the batter into the prepared pan and bake for one hour.
  10. Remove the pan from the oven and cool for 15 minutes. Run a butter knife around the edge of the pan and turn onto a plate. Cool completely.
  11. When ready to serve slice the cake and put it on a plate. Drizzle with caramel sauce and whipped cream.
Recipe adapted from David Lebovitz
Recipe by Hezzi-D's Books and Cooks at