Cajun Ginger Cake
Spice up dessert time with this bold and aromatic Cajun Ginger Cake, a fusion of rich Southern flavors and warm, fragrant spices. Infused with molasses, dark brown sugar, and a hint of Cajun seasoning, this moist ginger cake stands out with its unique balance of sweetness and savory depth. Crystallized ginger pieces add bursts of chewy, zesty goodness, while the subtle kick of cinnamon, nutmeg, cloves, and ginger creates a warming flavor profile perfect for any season. Whether you’re serving it dusted with powdered sugar or alongside a dollop of whipped cream, this cake is a guaranteed showstopper. Ready in just over an hour, this crowd-pleasing dessert brings a taste of the bayou to your baking repertoire. Perfect for cozy gatherings or adventurous food lovers, Cajun Ginger Cake will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground cloves
- 1 teaspoon Cajun seasoning (unsalted)
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups dark brown sugar
- 0.5 cups molasses
- 2 units large eggs
- 0.75 cups whole milk
- 0.5 cups crystallized ginger (chopped)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, Cajun seasoning, baking soda, and salt. Set aside.
In a large mixing bowl, cream the butter and dark brown sugar together using a hand or stand mixer until the mixture is light and fluffy, about 2-3 minutes.
Add the molasses to the butter and sugar mixture and mix until fully incorporated.
Beat in the eggs one at a time, ensuring each egg is fully mixed before adding the next.
Gradually mix in the dry ingredients, alternating with the milk. Start and end with the dry ingredients, mixing just until the batter is smooth. Do not overmix.
Fold in the chopped crystallized ginger gently with a spatula.
Pour the batter into the prepared cake pan and spread evenly with the spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar, if desired, before slicing and serving.
Nutrition Facts
Calories |
3135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 603.6 g | 219% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 407.5 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 930 mg | 72% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3318 mg | 71% | |
*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.
