African Ginger Cake
Experience the bold and warming flavors of African Ginger Cake, a spiced delight that's perfect for any occasion. Made with a harmonious blend of freshly grated ginger, ground ginger, and cinnamon, this moist and aromatic cake boasts a rich depth of flavor, enhanced by the earthy sweetness of molasses and brown sugar. Its soft, tender crumb owes its perfection to the careful balance of butter, whole milk, and perfectly sifted flour. Easy to prepare in just under an hour, this cake is ideal for tea-time gatherings or as a comforting dessert. Enjoy it on its own or elevate it with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of honey. With its blend of warm spices and irresistible ginger intensity, African Ginger Cake brings a taste of tradition straight to your table. Perfect for fans of gingerbread and spiced cakes, this recipe is a must-try for your baking repertoire!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 200 grams brown sugar
- 175 grams butter
- 2 tablespoons fresh ginger (grated)
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 150 milliliters molasses
- 150 milliliters whole milk
Instructions
Preheat your oven to 180°C (356°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy release.
In a large mixing bowl, sift together the flour, ground ginger, ground cinnamon, baking powder, baking soda, and salt. Set aside.
In a small saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the molasses. Let this mixture cool slightly.
In a separate bowl, whisk together the eggs, grated ginger, and brown sugar until well combined and slightly fluffy.
Gradually add the cooled butter and molasses mixture to the egg mixture, stirring constantly to incorporate.
Slowly fold the wet ingredients into the dry ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the surface with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Serve plain or with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of honey, as desired.
Nutrition Facts
Calories |
1176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 207.4 g | 75% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 8.7 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
