Ingredients
Scale
- 3 3/4 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
- 1 1/2 cups granulated sugar
- 1 1/4 cups canola, vegetable, or peanut oil
- 1 cup water
- 1 tablespoon baking soda
- 1/2 cup packed, peeled, and minced fresh ginger
- 3 large eggs, beaten
- 1/2 teaspoon salt
Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Generously butter and flour a 10-inch bundt pan.
2. Mix Dry Ingredients
- Sift together flour, cinnamon, cloves, and salt in a large bowl.
3. Combine Wet Ingredients
- In another bowl, whisk together molasses, sugar, and oil.
4. Activate Baking Soda
- Bring water to a boil.
- Remove from heat and stir in baking soda.
- Carefully whisk this mixture into the molasses mixture.
5. Add Ginger
- Stir in the fresh minced ginger.
6. Make the Batter
- Gradually add dry ingredients to wet mixture.
- Stir just until combined (do not overmix).
- Whisk in the beaten eggs until smooth.
7. Bake
- Pour batter into prepared bundt pan.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
8. Cool & Release
- Let cake cool in the pan for 1 hour.
- Run a knife along the edges to loosen, then invert onto a plate.
Notes
- Molasses matters: Use unsulfured dark molasses for balanced sweetness—blackstrap is too bitter.
- Fresh ginger is key: Adds brightness and a slight heat that elevates the flavor.
- Grease thoroughly: Bundt pans can stick easily—don’t skip this step.
- Don’t overmix: Keeps the crumb soft and tender.
