Years of experimentation in the kitchen led to the creation of this dish. The recipe’s inclusion of beef stock, in my opinion, gives depth to an often bland soup. You can use any kind of pasta.
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground ginger
- ¾ teaspoon salt
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 1 cup dark molasses
- ½ cup apple juice
- 2 eggs
- 1 tablespoon grated fresh ginger
- ½ cup chopped crystallized ginger
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts
| Calories | 581 kcal |
| Carbohydrate | 90 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 3 g |
| Sodium | 457 mg |
| Sugars | 51 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was EXCELLENT! I added a chopped Granny Smith apple and apple sauce instead of the juice. I found there was no need to put it into a springform pan, so next time it will go in a Bundt pan. It took way longer than one hour to cook, probably more like 75 minutes. It is SO good though, I can’t stop eating it! The edges are chewy like a brownie and the inside is moist and delicious! A keeper for sure!
This should have been great, with all that ginger, but I thought the flavor was so-so, and the texture was very heavy — all that oil!!!!
mine also did not cook in the middle. And sunk from checking as well. i shoudl have listened to the other reviewers
I made this last night using a bunt pan. I read in other reviews where it sunk in the middle, so I only used 1 teaspoon baking soda, then added 1 teaspoon baking powder. It still sunk some in the middle, however being it was in a bunt pan, it wasn’t a bid deal at all for me as it was on the bottom once flipping it out. The only other changes I made to the recipe was I traded one cup of the white flour for one cup of whole wheat flour, and I used orange juice instead of apple. This has a very gingery flavor. I love it, especially if you heat it up in the microwave for 20 or 30 seconds. I will definitely make again!
Delicious!
This is an awesome recipe!! Very gingery and not too heavy. BUT, mine sank in the middle??! I Googled the problem and the answer was probably too much baking soda. I’m wondering if anyone else has had this happen? It does call for 2 teaspoons which did seem high, and I’m pretty sure I measured correctly. I’m going to try it again and cut it to 1 teaspoon. Also recommended on Google was to be sure to use a pre-heated oven which I did. Any comments
I used nutmeg in place of cloves because I didn’t have any cloves and used the squeeze ginger since I didn’t have candied ginger. Also, used brown sugar in place of the molasses. I made muffins instead of bread and they turned out great.
Very gingery and moist … I made it exactly as written to use up some crystalized ginger I had on hand. My partner loved it
I feel like I wasted my time grinding spices for this recipe, because all I can taste is molasses and sugar. Ten minutes out of the oven (still warm), this unfortunately tastes and smells too strongly of molasses – and the apple juice adds an extra, fruity undertone that pushes the sweetness of this recipe over the top.
I used only 1/2 cup of sugar, 2 tps of cinnamon, whole wheat flour and orange juice instead apple. Absolutely delicious! Fit into 2 bread pans. Tends to burn before baked so next time will lower the oven temp.
Nice recipe! I used whole wheat flour, and substituted ginger candy that I crushed for the crystalized ginger which I couldn’t find. The bread had a dark, rich color and really carried the molasses flavor. The ginger flavor was nice but next time I’ll add more for my liking. The only problem was the middle sank when I opened the oven door. The edges get quite hard but the taste is quite delicious. I’ll try this recipe again!
The flavor of the finished product is excellent if you are looking for a strong and dark ginger flavor. I followed the recipe with 2 exceptions – replacing 1/2 cup of the oil with applesauce (which I always do when baking breads like this) and using pear cider instead of apple juice. The three sources of ginger plus the molasses produces an intense flavor that cannot be ignored and smells amazing during the baking process. That said, I had the same problem some others did though not to the same extent. Because I was using this to form the base of another recipe (The British Baker’s Ginger Pear Trifle which you should make!!)aesthetics weren’t really an issue. So, I went with a loaf pan and a round stoneware baking pan in an attempt to avoid the overdone/underdone issue. It worked part way. In the round pan, by the time the center was done the edges were definitely overdone. I ended up cutting about one to 1 1/2 inches off the outside and just using the middle section. In the loaf pan it was a half inch edging that needed to come off and the center also fell when I first tested it so I ended up with a bit of a sunken middle. If you can find the correct pan size to avoid that issue, the taste of this bread is worth the effort.
I had some candied ginger in the fridge that I wanted to use up, and thought this would be a good way to use some of what I had. The recipe was pretty simple to follow, and I even used my springform pan too cook it. HOWEVER, it turned out horrible (and I am not a novice baker)!! Once my cake reached the higher end of the time range for baking, the center of my cake was still not cooked. I left it in for another 10 minutes. The center still didn’t seem set, but I took it out anyway to prevent the outside from burning. While cooling, the entire cake sank in the middle. I still cut into it to see if I would be able to salvage it. The outer edge of it was hard, the middle of it was completely sunk in, and it wasn’t even completely cooked. I will never make this recipe again. Such a waste of great ingredients.
I took this to my office and it was gone by lunch, with a lot of people asking for the recipe. It’s really wonderful and very gingery, which I like, especially the candied ginger. It’s fantastic with black coffee. I baked it in two loaf pans for about 45 minutes, and served it over the next two days with butter. I didn’t have apple juice so I used white grape juice, and I ran out of molasses at about 3/4 cup so I topped it off with maple syrup. Otherwise the recipe stayed the same. I’ll try this again, and I’d like to see how it turns out if I replace some of the oil with applesauce. Thanks very much!
I love this recipe! I followed it precisely except for the apple juice part. I forgot to grab some at the store so ended up using a 1/2 cup of water instead and it turned out just fine. The crystallized ginger is superb and I used a standard loaf pan. I had to bake it for over an hour, but the end result was a rich and delightful treat! Thanks for sharing!
From all the absolutely glowing reviews I expected to like this cake more than I did. I’m an absolute ginger NUT so the prospect of three sources of that spicy delight was tantelizing. The thought that people decreased the oil and still found it to be moist was promising. I followed the recipe as written and it *was* good, but not the WOW experience I had hoped for. I glazed it (as suggested) with powdered sugar and juice (orange rather than lemon because I had just squeezed some oranges). Don’t know what to do differently next time (yes, there *will* be a next time) but I’ll fiddle around with it. THANK YOU for sharing the recipe and for all the reviewers comments!
Loved this recipe. I made cupcakes to take into work and everyone else quite enjoyed them as well. Reduced cooking time to 18-20 minutes for cupcakes. I didn’t use the oil at all, substituted ¼ cup butter and a splash more apple juice. I thought the cupcakes turned out well and moist enough for everyone.
I just love this recipe. It tastes like a luxury version of the Mcvities Jamaica Ginger cake that I remember from home!!! I Used the recipe to make 2 x 1 lb loaves, which I baked for 45 minutes. I used Sorghum Mill, muddy pond Molasses from Tennessee (given to me by a friend on a visit there earlier in the year). I just love the strong ginger taste to this bread, the slightly crunchy crust and the aroma while cooking was just heavenly!
Wonderful recipe. Many reviewer have left out the crystallized ginger because they can’t find it. In my opinion the crystallized ginger makes this recipe extra special, so don’t leave it out. It is also called candied ginger and can be found in the bulk section of many supermarkets. Thanks for sharing!
Very nice! I made this as a cake for a cake walk fundraiser we are having next week, so I made in an angel food bundt pan. I also don’t have fresh ginger so I just used two teaspoons of ground ginger total. I don’t remember if crystalized ginger and candied ginger are the same (I think not, but like I said I can’t remember) but I have candied, so I used that. I didn’t have enough molasses, but I used the amount I had (at little over 1/2 c I think). I set a little bit of the batter aside and made a cupcake so I could try. So good! I really like this gingerbread taste. Thanks for the recipe!
Thank you for a great recipe! I made mine into muffins, with half wholemeal and half white flour, half a cup of white sugar and half a cup of brown sugar and only half a cup of molasses and they turned out great. I got 12 large muffins… they rose beautifully and gave crunchy muffin tops straight from the oven. I cut back on the spices as these were for my 3 year old… I only used 1 tspn cinnamon and 1 tspn cloves and I didn’t have any crystallised ginger, but they still tasted fantastic. After a night in the fridge they tasted even better as the flavours really blended in. I never found out whether they tasted even better after 2 days cos they were all gone by then!! I’ll definitely be making these again.