If you’re a fan of ginger, then this recipe is definitely for you! This ginger loaf cake recipe is a perfect combination of sweet and spicy flavors that will satisfy your taste buds. Whether you’re having it for breakfast, dessert, or a snack, this cake is sure to please. So, let’s get baking!
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup molasses
- 1/2 cup hot water
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the molasses.
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information:
One slice of this ginger loaf cake (1/10th of the recipe) contains approximately:
- Calories: 295
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 59mg
- Sodium: 210mg
- Total Carbohydrates: 48g
- Dietary Fiber: 1g
- Total Sugars: 27g
- Protein: 4g
Cooking Time:
This ginger loaf cake takes approximately 50-60 minutes to bake.
Equipment:
- 9×5 inch loaf pan
- Mixing bowls
- Whisk
- Mixer (optional)
- Measuring cups and spoons
Serving Suggestions:
This ginger loaf cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a hot cup of coffee or tea.
Variations:
If you want to switch things up, you can add some chopped nuts, such as pecans or walnuts, to the batter. You can also add some chopped crystallized ginger for an extra burst of flavor.
Substitutions:
If you don’t have molasses, you can use an equal amount of honey or maple syrup instead. You can also use brown sugar instead of granulated sugar for a slightly different flavor.
Storage:
This ginger loaf cake can be stored at room temperature, covered, for up to 3 days. You can also freeze it for up to 3 months. Just wrap it tightly in plastic wrap and then in foil before freezing.
Tips:
- Make sure to grease and flour your loaf pan well to prevent the cake from sticking.
- Don’t overmix the batter. Mix until just combined.
- If you’re using a mixer, use the lowest speed when adding the dry ingredients to the wet mixture to avoid overmixing.
Notes:
This recipe can easily be doubled if you want to make two loaves.
Frequently Asked Questions:
Can I make this cake without molasses?
Yes, you can use honey or maple syrup instead of molasses if you prefer.
Can I add nuts to this cake?
Yes, you can add chopped nuts, such as pecans or walnuts, to the batter for some extra crunch.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just wrap it tightly in plastic wrap and then in foil before freezing.
This ginger loaf cake recipe is a must-try for all ginger lovers out there. It’s easy to make, deliciously spicy, and perfect for any occasion. Whether you’re having a slice for breakfast, dessert, or a snack, this cake is sure to leave you satisfied. So, what are you waiting for? Get baking and enjoy this delicious treat!