This dark, moist cake gets its deep flavor from blackstrap molasses, which may not sound appealing on its own but is wonderful in this cake.
Batter can be baked in 18 buttered 1/2-cup muffin cups until muffins are springy to the touch, 20 to 25 minutes.
Recipe information
Total Time
2 hours
Yield
Makes 8 to 10 servings
Ingredients
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan.
Step 2
Whisk together flour, ginger, and cinnamon in a medium bowl until blended.
Step 3
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes.
Step 4
Whisk together molasses and boiling water in another large (at least 2-quart) bowl, then whisk in baking soda (mixture will bubble up and expand).
Step 5
Add flour and molasses mixtures alternately to butter mixture in 3 batches, mixing at medium speed until incorporated. Beat in eggs until smooth. (Batter will be thin.)
Step 6
Pour batter into springform pan and bake until a wooden pick or skewer inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and continue to cool cake on rack at least 30 minutes more. Serve warm.
Step 7
*Available at natural foods shops.
