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Fresh Ginger Cake


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Fresh Ginger Cake


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Fresh Ginger Cake

Molasses is a real treat for July 4th or any time. I find its rich, robust flavor a big plus for countless items from cookies to barbecue sauce to baked beans to pudding to gingerbread. There are several kinds but for cooking, unsulfured molasses (light or dark) is the finest and sweetest. Try using it in this fresh ginger cake, you will surely love.


  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min


8-10 Servings


  • 3 cups flour
  • 2-1/2 teaspoons baking soda
  • 1/2 tsp. salt
  • 1/2 cup raisins
  • 1/3 cup finely chopped fresh ginger
  • 1 cup molasses
  • 1/2 cup brown sugar
  • 3/4 cup butter
  • 2 eggs
  • 1/3 cup milk


Preheat the oven to 350 degrees.

Lightly grease a 9”x9” cake pan. Mix the flour, baking soda and salt together. Stir in the raisins and ginger. Set the mixture aside.

Heat the molasses, brown sugar and butter in a small saucepan over moderate heat, stirring occasionally. When the butter has melted and the sugar has dissolved, remove the pan from the heat and let the mixture cool.

Stir the molasses mixture into the flour mixture and blend the ingredients thoroughly. Add the eggs, one at a time, beating after each addition. Stir in the milk. Pour the batter into the pan.

Bake 40-45 minutes or until a cake tester inserted into the center comes out clean.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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