Moist Ginger Cake

READY IN: 50mins
Recipe by swirlycinnacakes

Great with "Orange Icing"

Top Review by Spencer 2

I made this for a family dinner. I served it with a dollop of Cool Whip on each slice. Everyone commented on how moist and fluffy it was. Flavor was excellent. Sometimes the molasses is an overpowering flavor in gingerbread but not in this recipe. I will definitely make this again.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Grease and flour a 9-inch tube pan. I used 4 1/2-inch diameter spring forms.
  3. Combine the melted butter, egg and sugar in a mixer fitted with a paddle attachment,. Add the molasses and water and mix.
  4. Sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, and mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth. Fold in walnuts.
  5. Pour into the prepared pan and bake in the center of the oven for about 35 minutes (the same amount of time is needed for the mini). Let cool in pan for 10 minutes, then turn out on to a wire rack.

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