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Baking recipe · from the recipe book

Fresh Ginger Molasses Loaf Cake

A dark, moist loaf with a tender crumb, the bright heat of fresh ginger and warm notes of cinnamon and cloves under a thin lemon glaze.

Fresh Ginger Molasses Loaf Cake

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1 tbsp6 gGround ginger
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround cloves
  • 1⅛ tsp5 gBaking soda
  • ½ tsp3 gSalt
  • ⅓ cup grated30 gFresh gingerpeeled and finely grated
  • ½ cup115 gUnsalted buttermelted and slightly cooled, plus a little extra for the pan
  • ⅔ cup packed150 gBrown sugarpacked
  • ⅓ cup120 gMolasses
  • 2 large100 gEggsroom temperature
  • ¾ cup (180 ml)180 gButtermilk, low-fatroom temperature
  • ⅔ cup80 gPowdered sugarsifted
  • 1 tbsp15 gLemon juice

Steps

  1. Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan with a little of the butter and line it with a parchment sling.
  2. In a medium bowl, whisk the flour, ground ginger, cinnamon, cloves, baking soda and salt.
  3. In a large bowl, whisk the melted butter, brown sugar and molasses until glossy. Whisk in the eggs one at a time, then stir in the grated fresh ginger.
  4. Add half of the flour mixture to the molasses mixture and stir just until combined. Stir in the buttermilk, then fold in the remaining half of the flour mixture until no dry streaks remain.
  5. Scrape the batter into the pan and smooth the top. Bake 55 to 65 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool the cake in the pan on a rack for 15 minutes, then lift it out with the parchment and cool completely on the rack, about 1 hour.
  7. Whisk the powdered sugar and lemon juice into a thick glaze. Drizzle the glaze over the cooled cake and let it set 10 minutes before cutting into 12 slices.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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