Ginger cinnamon molasses cake

Moushira Abdel-Malek, Tuesday 29 Oct 2019

Ginger cinnamon molasses cake

Serves 10-12

2.5 cups All-Purpose flour
4 eggs
1 cup + 2 tbsp castor sugar
1 cup sour cream (room temperature)
1/4 cup molasses
1 tsp ground ginger
1.5 tsp ground cinnamon

1/2 tsp grated nutmeg

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp white vinegar

1 tbsp vanilla extract

1/2 cup vegetable oil


Beat eggs with sugar, vanilla and vinegar, until fluffy, pale and creamy; (four minutes).  Add oil and gently beat in sour cream and molasses;  by means of a spatula or a fork.  In a large bowl; mix flour, baking powder, baking soda, salt, ginger, nutmeg and cinnamon.  Sieve half quantity on to egg mixture; whisk gently by a hand whisk.  When incorporated; add second batch. Beat gently until wet and dry ingredients are completely blended and totally incorporated.  Pour into a 26 centimetre diameter round greased and flour-dusted cake tin or bundt.  Bake into a preheated oven at 180˚c.  When firm to the touch of a finger; remove from oven; (approximately 45 - 55 minutes).  Allow to cool in tin.  Remove.  Slice and serve when completely cool at room temperature.

*A version of this article appears in print in the 31 October, 2019 edition of Al-Ahram Weekly.

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