Gingerbread Cake

This image courtesy of Charity Burggraaf

This bold gingerbread is abundant with blackstrap molasses, lots of fresh and ground ginger, and even a bit of block pepper. Make this coke even more tasty by soaking the raisins in brandy overnight to plump them. Serve it with a dollop of whipped cream to complement its full-bodied flavor.

NotesTo make 6 miniature gingerbread cakes, lightly grease and flour 6 MINI BUNDT pans. Distribute the batter equally between them and bake for 17 minutes.

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian


Taste and Texturespiced, sweet

Type of Dishbread, cake, dessert, quickbreads


  • ¾ cup raisins, soaked in hot water for about 30 minutes
  • 1¾ cups barley flour
  • 2/3 cup buckwheat flour or 2/3 cup einkorn flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • 1 cup blackstrap molasses
  • ¾ cup maple syrup
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons peeled. grated fresh ginger
  • ¼ cup (1/2 stick) butter
  • 2 large eggs
  • 1 teaspoon finely grated orange zest


  1. Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan. Strain the raisins and set them aside.

  2. In a medium bowl, combine the flours. cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper. In a small bowl, stir together the molasses, maple syrup, water, and oil. Stir in the fresh ginger. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined. Fold in the raisins and orange zest. Pour the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes. Let the cake cool for about 1 hour before serving.


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