1/4 Photos of Cajun Ginger Cake
Chef Kate's Note:
Another wonderful recipe from Betty Fussell's "I Hear America Cooking," this cake is rich with butter and dark molasses, but lightened with eggs and smoothed with sour cream. Cooking time does not include time for cake to cool.
My Private Note
Units: US | Metric
- 1/2 lb unsalted butter, softened
- 1 cup dark brown sugar, firmly packed
- 1/2 cup blackstrap molasses
- 2 eggs, separated
- 1/2 cup sour cream
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons fresh ginger, finely grated
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup pecans, chopped
- powdered sugar
- 1Preheat oven to 350°F.
- 2Cream together butter and brown sugar.
- 3Beat in the molasses, the sour cream, the ginger and the egg yolks.
- 4Sift together the flour, baking powder and soda, salt and cinnamon.
- 5Stir gradually into molasses mixture until well blended.
- 6Beat egg whites until stiff but not dry, and fold into batter.
- 7Fold in nuts.
- 8Generously butter a 9 x 9 x 2" baking pan.
- 9Pour in batter and smooth top.
- 10Bake for 25 to 30 minutes or until tester comes out clean.
- 11Cool briefly in pan, then invert onto rack.
- 12Sieve powdered sugar on top of cake and enjoy.
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Nutritional Facts for Cajun Ginger Cake
Serving Size: 1 (116 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 567.7
- Calories from Fat 292
- Total Fat 32.5 g
- Saturated Fat 17.3 g
- Cholesterol 120.2 mg
- Sodium 511.2 mg
- Total Carbohydrate 65.5 g
- Dietary Fiber 1.6 g
- Sugars 26.9 g
- Protein 6.1 g