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Baking recipe · from the recipe book

Fresh Ginger Molasses Snack Cake

A dark, moist, tender-crumbed snack cake with the bright heat of fresh ginger, warm cinnamon and cloves, and a crackly sugar top.

Fresh Ginger Molasses Snack Cake

Ingredients

  • 2 cups250 gAll-purpose flour
  • 1¼ tsp6 gBaking soda
  • ½ tsp3 gSalt
  • 2¼ tsp4 gGround ginger
  • 1½ tsp4 gGround cinnamon
  • ½ tsp1 gGround cloves
  • ⅓ cup grated30 gFresh gingerpeeled and finely grated
  • ½ cup113 gUnsalted buttermelted and slightly cooled, plus a little for the pan
  • ⅔ cup packed150 gBrown sugarpacked
  • ½ cup160 gMolasses
  • 2 large100 gEggsroom temperature
  • 1 cup240 gWaterhot
  • 1 tbsp12 gGranulated sugar

Steps

  1. Preheat the oven to 350°F (175°C). Brush a 9-inch square pan with a little of the butter and line the bottom with parchment.
  2. Melt the butter and set it aside to cool slightly; peel and finely grate the fresh ginger.
  3. In a medium bowl, whisk the flour, baking soda, salt, ground ginger, cinnamon and cloves.
  4. In a large bowl, whisk the melted butter, brown sugar, molasses and grated fresh ginger until smooth, then whisk in the eggs one at a time.
  5. Add half the flour mixture to the wet mixture and stir just until combined, then stir in half the hot water. Repeat with the remaining half of the flour mixture and the remaining half of the hot water, stirring until the batter is smooth and glossy.
  6. Pour the batter into the pan, smooth the top and sprinkle evenly with the granulated sugar.
  7. Bake for 35 to 40 minutes, until the top springs back and a toothpick inserted in the center comes out clean.
  8. Cool in the pan on a rack for at least 1 hour, then cut 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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