Fresh Ginger Cake


  • 6 ounces fresh ginger, peeled
  • 1 cup granulated sugar
  • 1 cup dark black strap molasses
  • 1 cup canola oil
  • 2 teaspoons baking soda
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon ground cloves
  • 2 Large eggs, lightly beaten
  • about 1/2 teaspoon fresh lemon juice
  • 1/4 cup confecitoners’ sugar

This fragrant cake is deceptive, packing spicy, rich flavors and the punch of fresh ginger


Preheat the oven to 325 degrees F. Grease a 9 in round pan that is 3 inches deep and line it with parchment paper circle cut to fit.

Cut the ginger into medium sized pieces and put in the bowl of a food processor. Add the granulated sugar and pulse until very smooth, like paste. Mix in the molasses and canola oil.

In a saucepan, bring 1 cup of water to a boil over medium high heat, add the baking soada and when dissolved, stir in molasses mixture.

Whisk together the flour, cinnamon, and cloves and then whisk into the molasses mixture until combined. Add the eggs and mix well.

Pour the batter into the prepared pan and bake for 60-65 minutes or until a toothpick is inserted in the middle and comes out dry.

Meanwhile in a small bowl, drizzle lemon juice, a few drops at a time, over the confectioners’ sugar, whisking until the glaze is thick and smooth. Set the glaze aside until needed.

Allow the cake to cool in the pan for 10-15 minutes and then turn out of the pan to cool completely on a wire rack. When cool, drizzle the glaze over the top of the cake and serve.