Coriander Ginger Cake
Published November 17, 1984
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 cup molasses
½ cup sugar
½ cup unsalted butter at room temperature
2 eggs, beaten
2 tablespoons ginger root, grated
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 heaping teaspoon ground coriander
1 teaspoon salt
2 ½ cups flour
2 teaspoons baking soda
1 cup hot water
1 cup white raisins
½ cup chopped walnuts
Nutritional analysis per serving (6 to 8 servings)
90 grams carbs; 70 milligrams cholesterol; 535 calories; 4 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 18 grams fat; 3 grams fiber; 412 milligrams sodium; 7 grams protein; 56 grams sugar
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.