Coriander Ginger Cake
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup molasses
- ½cup sugar
- ½cup unsalted butter at room temperature
- 2eggs, beaten
- 2tablespoons ginger root, grated
- 1teaspoon ground cloves
- 1teaspoon ground cinnamon
- 1heaping teaspoon ground coriander
- 1teaspoon salt
- 2½cups flour
- 2teaspoons baking soda
- 1cup hot water
- 1cup white raisins
- ½cup chopped walnuts
Nutritional analysis per serving (8 servings)
535 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 90 grams carbohydrates; 3 grams dietary fiber; 55 grams sugars; 7 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the molasses, sugar and butter. Add the eggs, ginger root, spices and salt.
- Step 2
Sift the flour with the baking soda three times. Add to the butter mixture a little at a time, alternating with the hot water. Stir in the raisins and nuts.
- Step 3
Put the mixture into a well- greased mold with a capacity of five to six cups. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
- Step 4
Unmold the cake on a rack and let cool for 30 minutes before serving.
- If using a regular oven, bake at 325 degrees for 40 minutes.
Private Notes
Comments
this was really good! I creamed butter and sugar in the first step, then added the molasses. I used dried figs because I didn't have golden raisins and it was excellent. added 1 teaspoon of vanilla and did about 2/3 C full flavor molasses and 1/3 C blackstrap. used a 6-cup Bundt pan and a little did spill in my oven. only note is that the cake was crumbly so the slices didn't hold together well, the flavor was excellent and texture was very moist, so the eating part was excellent but the presentation a little lacking.
It's delicious, especially when warm! I creamed the ingredients in step 1 since it did not specify. The only ingredient change I made was to use scant 1tsp salt since my full-bodied molasses has savory elements. It make a good amount of batter so if you have a larger or smaller bunt (or cakelets) mold, prepare to use a small loaf pan or even a waffle for the extra batter. Next time I may add a bit of nutmeg and/or black pepper and/or cardamom for a bit more oomph.