Ginger Spice Cake

Love ginger?  This spicy cake is one more of our family favorites.  We’ve been eating this recipe for many years and it’s always a welcome addition in the fall months.  Top it with some fresh whipped cream and relish every bite!

Ginger Spice Cake


  • Preheat oven to 350
  • 3/4 cup milk (you could also use water)
  • 2 pastured eggs
  • 1/2 cup molasses
  • 6 Tbl.  organic salt free butter, melted
  • 1 1/2 tsp. vanilla (I use 2 tsp.)
  • 2 cups whole wheat flour (freshly milled)
  • 1 tsp. Baking soda
  • 3 tsp. Cinnamon
  • 2 tsp. Ginger
  • 1/2 tsp. sea salt
  • 1/2 tsp. Cardamom(I omit this because I usually don’t have it on hand)
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cloves
  • To make the glaze:
  • In a small sauce pan warm:
  • 2 Tbl. organic salt free butter
  • 1/3 cup maple syrup
  • Pour the glaze in a 9×13 in. cake pan then add batter.
  • Cook for 30-45 minutes or until tester inserted in the center of the cake comes out clean.


  1. Mix all ingredients in one large mixing bowl.
  2. I usually make a 2nd batch of the maple/butter glaze to put on top when the cake is finished.
  3. This cake is wonderful topped with homemade whipped cream!

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