Ginger Cake Ginger Cake

Author: Canadian Living

Undertones of molasses blend with overtones of ginger for a classic flavour in this delicate cake. Serve with whipped cream.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2001



Grease and flour a 10-inch (3 L) Bundt pan or 9-inch (3 L) tube pan; set aside.

In bowl, beat butter with brown sugar until fluffy; beat in egg. Blend in molasses and hot water until combined; let cool for 10 minutes.

In separate bowl, whisk together all-purpose flour, ginger, baking soda, cinnamon, salt, nutmeg and cloves; stir into molasses mixture until combined. Scrape batter into prepared pan.

Bake in centre of 300ºF (150ºC) oven for about 50 minutes or until cake tested inserted in centre comes out clean. Let cool in pan on rack for 20 minutes. Serve warm or let cool. (Make-ahead: Cover and store at room temperature for up to 3 days or overwrap with heavy-duty foil and freeze for up to 1 month.) Makes 12 servings.

Nutritional facts Per serving: about

  • Sodium 340 mg
  • Protein 3 g
  • Calories 280.0
  • Total fat 8 g
  • Cholesterol 39 mg
  • Saturated fat 5 g
  • Total carbohydrate 48 g


  • Iron 20.0
  • Folate 14.0
  • Calcium 7.0
  • Vitamin A 8.0
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Ginger Cake