Active Time

　　15 minutes

　　Total Time

　　2 hours

　　This dark, moist cake gets its deep flavor from blackstrap molasses, which may not sound appealing on its own but is wonderful in this cake.

　　

Ingredients

Makes 8 to 10 servings

　　3 cups all-purpose flour

　　4 teaspoons ground ginger

　　2 teaspoons cinnamon

　　2 sticks (1 cup) unsalted butter, softened

　　1 cup packed light brown sugar

　　1 cup blackstrap molasses*

　　1 cup boiling-hot water

　　2 teaspoons baking soda

　　2 large eggs, lightly beaten

　　Accompaniment: lightly sweetened whipped cream

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F. Butter a 9-inch springform pan.

　　

Step 2

Whisk together flour, ginger, and cinnamon in a medium bowl until blended.

　　

Step 3

Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 5 minutes.

　　

Step 4

Whisk together molasses and boiling water in another large (at least 2-quart) bowl, then whisk in baking soda (mixture will bubble up and expand).

　　

Step 5

Add flour and molasses mixtures alternately to butter mixture in 3 batches, mixing at medium speed until incorporated. Beat in eggs until smooth. (Batter will be thin.)

　　

Step 6

Pour batter into springform pan and bake until a wooden pick or skewer inserted in center comes out clean, 55 to 65 minutes. Cool in pan on a rack 10 minutes, then remove side of pan and continue to cool cake on rack at least 30 minutes more. Serve warm.

　　

Step 7

*Available at natural foods shops.

　　Cooks' note:

　　Batter can be baked in 18 buttered 1/2-cup muffin cups until muffins are springy to the touch, 20 to 25 minutes.