Ginger Cakes

Posted · 1 Comment

Ginger Cakes

Maureen Vivino was given this old Irish family recipe by Stella Malloy, her grandmother. We like it because it has all the dark spiciness of gingerbread with the bouyant spring of a cake.  Try it with Lemon Custard Sauce.

Yields 1 cake or 12 muffins

Ginger Cakes
Recipe type: dessert
  • ½ cup butter scant
  • ½ cup sugar
  • 1 egg
  • 1 cup molasses
  • 2½ cups unbleached white flour
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1½ teaspoons baking soda
  • 1 cup hot water or hot strong freshly brewed coffee
  1. Butter an 8 x 8-inch cake pan or a muffin tin and set aside.
  2. Cream together the butter and sugar until smooth.
  3. In a large bowl, beat the egg into the molasses and add the creamed mixture.
  4. Sift together the dry ingredients, except the baking soda.
  5. Fold the dry ingredients into the wet ingredients.
  6. Preheat the oven to 350°.
  7. Dissolve the baking soda in the water or coffee and add it to the batter, beating vigorously for several minutes.
  8. Spoon the batter into the cake pan or muffin tin.
  9. Bake the cake for 45 minutes to an hour or until a knife inserted in the center comes out clean.
  10. Bake muffins about 30 minutes.
  11. Top Ginger Cakes with Lemon Custard Sauce for a real treat.
One Response to "Ginger Cakes"
  1. jen t says:

    OMGoodness!! yaaaaayyyy I’ve been looking for this recipe for AGES it was never in any of the other moosewood cookbooks, and for some reason this book and its recipes just never really pop up when searching the moosewood catalogue. Its SOOOOOO yummy… the cakes (if you make muffins) come out with a ridiculously delicious crispy top .. and the inside yummy soft yum…. yum! so happy! thank you! ps i seem to remember it makes them quite small … i believe i may have doubled the recipe..? but i’ll try it and see. (trick being to remember to come baaaack to let you know!) ok!

Comments are closed.