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Andy M.

Certified Pretend Chef
Sep 1, 2004
As requested:


325 Gr Flour (2½ C)
½ tsp Salt
2½ tsp Ground Ginger
1 tsp Ground Cinnamon
¾ C Chopped Crystallized Ginger (approx. 5 Oz.)
2 tsp Flour
½ C Unsalted Butter (rm. temp.)
½ C Light Brown Sugar
1 C Light Molasses
1 C Boiling Water
2 tsp Baking Soda
1 Lg Egg (beaten to blend)

Preheat the oven to 375º F. Lightly butter a 13x9x2 baking pan.

Sift the flour, salt, ground ginger and cinnamon into a medium bowl.

Mix the crystallized ginger with the 2 teaspoons of flour in a small bowl.

Using an electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until the mixture is light and fluffy.

Mix the molasses, the boiling water and the baking soda in another medium bowl to blend. Stir it into the butter/sugar mixture.

Stir in the dry ingredients and then the egg and the crystallized ginger mixture.

Pour the batter into the prepared pan. Bake the cake for 15 minutes. Reduce the oven temperature to 350º F. and bake for about 12 more minutes. Test for doneness with a toothpick inserted in the center of the cake. It is done when the toothpick comes out clean.

Cool the pan on a rack for 30 minutes. Turn the cake out onto a rack and
cool it completely.
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