Claire Ptak’s ginger molasses cake from Observer Food Monthly Magazine, October 23, 2016: Special Edition: 20 Best Cake Recipes by Claire Ptak

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on December 04, 2017

    Dense, spicy and unbelievably moist! I didn't think a lemon icing would go well with a ginger cake, but it makes it so bright and herbal. Calls for lots of fresh ginger (5 oz.) pulverized in a food processor. I had to use more than the 2-3 teaspoons of lemon juice in the powdered sugar to make the icing. This cake is also dairy-free, except for greasing the pan with a bit of butter. The book recipe doesn't specify, but the dark cake in the photo and some online publications of this recipe indicate blackstrap, which is kind of surprising. I've done that, and regular Grandma's, but lately have been taking what I think is the middle ground and doing Lyle's black treacle.

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