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Ginger-Molasses Bundt Cake with Lemon Curd

Posted by Peggy on December 10, 2013

Recipe: Ginger-Molasses Bundt Cake with Lemon Curd


  • 3 cups all-purpose white flour
  • 2 teaspoons cinnamon, Vietnamese preferred
  • 2 packed tablespoons grated fresh ginger
  • 2 packed tablespoons grated lemon zest
  • 2 sticks (1 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1 cup blackstrap molasses
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 large eggs, lightly beaten
  • Unsalted butter for buttering bundt pan
  • Lemon curd as needed, scratch-made or purchased
  • Powdered sugar
  • Devon or whipped cream (optional)


  1. Position rack on middle shelf of oven and reheat to 350 degrees.
  2. In a medium-sized bowl, whisk flour and cinnamon together until completely combined.
  3. In a large bowl with an electric mixer, beat ginger, zest, butter and brown sugar together at high speed until mixture is pale; about 5 minutes.
  4. In another large bowl, whisk together boiling water, molasses and baking soda; mixture will foam and expand.
  5. Alternate adding flour mixture and molasses mixture to butter mixture in three batches, mixing at medium speed until incorporated. Beat in eggs.
  6. Pour in well-buttered 9-inch bundt pan, and bake 45-55 minutes or until wooden pick inserted into cake comes out clean.
  7. Cool cake in pan 10 minutes then turn out onto a baking rack and cool an additional 30 minutes.
  8. Spread with lemon curd and lightly dust with powdered sugar. Serve with cream, if using.
Preparation time: 45 minutes Cooking time: 45-55 minutes Copyright © Peggy Lampman's dinnerFeed.