Ginger Cake With Raisins

If you are a ginger fan, then this cake is for you! If you prefer a less strong ginger flavor, I recommend halving the amount of ginger. The molasses pairs very nicely with the ginger and spices and provides a nice warm feeling as the cooler months approach us.

INGREDIENTS


4-inch piece (125 grams) fresh ginger, peeled and food processed to a fine pulp

1 cup molasses

1 cup cane sugar

1 cup neutral oil

2 ½ cups Hollis flour

1 ½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground black pepper

1 ¼ cup water

2 teaspoons baking soda

2 large eggs, room temperature

½ cup raisins

METHOD

  1. Preheat the oven to 350 F. Butter the bottom of a 9-inch springform cake pan and line the bottom with a circle of parchment paper.

  2. In a large bowl, mix together molasses, sugar, and oil.

  3. In a separate large bowl, whisk together flour, and your spices.

  4. In a small saucepan over medium heat, bring your water to a boil, then stir in the baking soda. Lastly, whisk the hot water mixture into the molasses mixture, add your ginger, and allow to cool. 

  5. Whisk flour mixture into the molasses mixture.

  6. Add the eggs and whisk until all is homogenized.

  7. Finally, fold in your raisins until evenly dispersed.

  8. Pour batter into the prepared baking pan and bake until a toothpick inserted into the very center comes out clean, approximately 1 hour.