Coriander Ginger Cake

Name: Coriander Ginger Cake
Total time: 1 h 15 min
Yield: Six to eight servings
Cuisine: new england
Ingredients: 1 cup molasses; 1/2 cup sugar; 1/2 cup unsalted butter at room temperature; 2 eggs, beaten; 2 tablespoons ginger root, grated; 1 teaspoon ground cloves; 1 teaspoon ground cinnamon; 1 heaping teaspoon ground coriander; 1 teaspoon salt; 2 1/2 cups flour; 2 teaspoons baking soda; 1 cup hot water; 1 cup white raisins; 1/2 cup chopped walnuts

By Moira Hodgson

Total Time: 1 hour 15 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; A BLAZING HEARTH

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Ingredients

Yield:Six to eight servings

1cup molasses
½cup sugar
½cup unsalted butter at room temperature
2eggs, beaten
2tablespoons ginger root, grated
1teaspoon ground cloves
1teaspoon ground cinnamon
1heaping teaspoon ground coriander
1teaspoon salt
2½cups flour
2teaspoons baking soda
1cup hot water
1cup white raisins
½cup chopped walnuts

Ingredient Substitution Guide

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Preparation

Step 1
Combine the molasses, sugar and butter. Add the eggs, ginger root, spices and salt.
Step 2
Sift the flour with the baking soda three times. Add to the butter mixture a little at a time, alternating with the hot water. Stir in the raisins and nuts.
Step 3
Put the mixture into a well- greased mold with a capacity of five to six cups. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
Step 4
Unmold the cake on a rack and let cool for 30 minutes before serving.

Tip

If using a regular oven, bake at 325 degrees for 40 minutes.

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Comments

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Lena Baker4 years ago

It's delicious, especially when warm! I creamed the ingredients in step 1 since it did not specify. The only ingredient change I made was to use scant 1tsp salt since my full-bodied molasses has savory elements. It make a good amount of batter so if you have a larger or smaller bunt (or cakelets) mold, prepare to use a small loaf pan or even a waffle for the extra batter. Next time I may add a bit of nutmeg and/or black pepper and/or cardamom for a bit more oomph.

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