Description
A rich, moist, and deeply spiced cake infused with ginger, molasses, and warm spices — perfect for cozy afternoons, holiday celebrations, or a flavorful treat with tea or coffee.
Ingredients
-
2 ¼ cups (280 g) all-purpose flour
-
1 ½ tsp baking soda
-
1 tsp ground ginger
-
1 tsp ground cinnamon
-
½ tsp ground nutmeg
-
¼ tsp salt
-
½ cup (115 g) unsalted butter, softened
-
½ cup (120 ml) vegetable oil
-
¾ cup (180 ml) molasses
-
¾ cup (150 g) brown sugar, packed
-
2 large eggs
-
½ cup (120 ml) hot water
-
Optional: 1 tsp vanilla extract
-
Optional garnish: powdered sugar or a drizzle of glaze
Instructions
1. Preheat & Prep
-
Preheat oven to 350 °F (175 °C).
-
Grease and line a 9×5-inch loaf pan or bundt pan with parchment paper.
2. Mix Dry Ingredients
-
In a medium bowl, whisk together flour, baking soda, ground ginger, cinnamon, nutmeg, and salt. Set aside.
3. Cream Butter & Sugar
-
In a large bowl, cream together butter, oil, molasses, and brown sugar until smooth.
-
Beat in eggs one at a time until well incorporated.
-
Stir in vanilla extract if using.
4. Combine Wet & Dry Ingredients
-
Gradually add dry ingredients to the wet mixture, alternating with hot water, beginning and ending with dry ingredients.
-
Mix until just combined — do not overmix to maintain tender texture.
5. Bake
-
Pour batter into prepared pan and smooth top.
-
Bake 50–60 minutes (loaf) or 45–55 minutes (bundt) until a toothpick inserted in the center comes out clean.
-
Let cool in pan 10 minutes, then transfer to a wire rack to cool completely.
6. Serve
-
Slice and serve as is, dust with powdered sugar, or drizzle with a simple glaze.
-
Pairs beautifully with tea, coffee, or a warm beverage.
Notes
-
Using molasses is key for authentic Jamaican ginger flavor.
-
Hot water helps dissolve sugar and molasses, giving a smooth batter.
-
Allow cake to cool before slicing to maintain shape.
-
Spices can be adjusted to taste — more ginger for a stronger kick.