Ingredients Jump to Instructions ↓

  1. The cake

  2. 1 C vegetable oil (such as canola oil)

  3. 1/2 C granulated sugar

  4. 1 C mild molasses

  5. 3 large egg s

  6. 3/4 C peeled and finely minced fresh ginger (about 4 ounces)

  7. 1/2 C all-purpose flour

  8. 1 tsp ground cinnamon

  9. 1/4 tsp ground clove s

  10. 1/4 tsp freshly grated nutmeg

  11. 1/2 tsp dry mustard

  12. 1/2 tsp sea salt

  13. 2 tsp baking soda

  14. 1 C boiling water

  15. The glaze

  16. 1/2 C golden brown sugar , packed

  17. 1/4 C (1/2 stick) unsalted butter

  18. 1/4 C whipping cream

  19. 1/4 tsp sea salt

Instructions Jump to Ingredients ↑

  1. Instructions: Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan’s crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly.

  2. For the cake: In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate.

  3. In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended.

  4. Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.

  5. For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat.

  6. Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.)

  7. Variation: The cake may be baked in a 9 1/2-inch springform pan. Grease the pan and line the bottom with parchment paper.

  8. Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.


Send feedback