Molasses Ginger Cake
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.
- Serves: 8 persons
- 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)
Step 1Place 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.
Step 2In a large mixing bowl, stir together flour, ginger, baking powder, pepper and cinnamon. Set aside.
Step 3In a separate bowl, whisk together molasses, sugar and melted butter. Add eggs, and whisk well. Stir in raisins and dates.
Step 4Using 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.
Step 5Bake until a testing skewer inserted in the middle of the cake comes out clean, about 35 to 40 minutes.
Step 6Run 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.