Cajun Ginger Cake Recipe

Indulge in this irresistible Cajun Ginger Cake, a treasured recipe from Betty Fussell's "I Hear America Cooking." This moist and flavorful cake boasts a rich combination of butter and dark molasses, perfectly balanced by the lightness of eggs and the tang of sour cream. The warm spices create an unforgettable taste of the American South. Get ready to impress your family and friends with this easy-to-make masterpiece!

Prep Time 20 mins
Cook Time 45 mins
Calories 567.8 kcal
Protein 12g
Rating 4.4 (5 Reviews)
Cajun Ginger Cake 48

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cajun Ginger Cake

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How to Make Cajun Ginger Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
  3. Beat in 2 large eggs, one at a time, then stir in 1 cup dark molasses.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup sour cream.
  7. Pour batter into the prepared pan and spread evenly.
  8. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

21 g

Sugar

107g

Fat

86g

Carbs

21g