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This has been a family favorite since 1950. My grandmother gave me the recipe, when I married and moved to Illinois from Germany. Grandma Trudl would serve it topped with powdered sugar, but my family loves it with a cream cheese/butter frosting. I have also added Garam Masala and freshly ground pepper.
All the spices are from the Spice House. It gets better the longer you let it sit hidden away. If you can.....
Preheat your oven to 350 F. Line a 9 x 13 inch cake pan with parchment paper. You can secure the paper by placing a dab of butter in each corner and onto the center bottom of the pan.
In a medium size bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth.
In a large bowl, whisk together the flour, ginger, cinnamon, allspice, garam masala and pepper.
Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes.
Cool the cake in the pan on a rack. After cake has cooled apply the icing.
This recipe was provided by Eve Ray from Glendale Heights.