Golden Ginger Cake

I am really lucky that everyone is in bed and I get to sample this cake all by myself. It’s delicious and light! I love it and will totally make it again, I used a Bundt pan and it worked great.

Um, so some of us LOVE the flavor of blackstrap molasses and think that its bitterness is essential to many molasses-based recipes. I find the "regular" kind bland and leading to overly sweet, uninteresting baked goods. Maybe best to state the recommendation to avoid it as your preference and not a universal proclamation?

Flavor was great but the overall texture was a little dry and crumbly. Also, this absolutely cannot be baked in a standard 9" cake pan. I made the tragic mistake of not reading the other reviews first and, as others have noted, the cake completely overflowed the pan in the oven and ended up all over the racks and oven bottom. Please only use a springform pan for this recipe! Might try this recipe again without whipping the eggs to such an extreme; I have a hunch this may be why it crumbles.

I made this as written, except for subbing turbinado for Demerara sugar. I haven’t had a full slice yet. Only tasted the sliver that I shaved off when I took the pan off. The devil on my shoulder is already wishing I had thrown in some golden raisins or other sweet fruit. But I will make it again!

First snowy late fall weekend, and this baked treat hit the spot for me. On first sample, I wished it were either more moist or more sweet—however, I cut myself a slice and toasted the cut sides in a little bit of butter on the stovetop and WOW!!! The toasted buttery edges bring out the best of the cozy flavors this cake has to offer. Would make again—but the toasting is crucial in my opinion!!!

Turned out good. Definitely recommend. I don’t like sugary desserts but I might add a bit more sugar next time

Absolutely do not make this cake in a tart or regular cake pan as suggested. Only a springform pan will hold the batter as it rises. I don't know why the author thought these three different volume pans could be interchanged.

Used yogurt thinned with milk—I did not have buttermilk. When tested, the cake still had a molten interior so I kept it in the oven slightly longer than indicated. As indicated, I let the cake cool in the pan which was quite hot so I imagine cake continued to cook. The cake came out very dry. This could have been a baking error on my part. Advice: monitor the cake and baking time closely. I loved Alison Roman’s lemon turmeric cake so will try her others, but I am not sure I will this one again.

Yummy not too sweet cake. Easy to overbake if you don’t read directions like I did. Will be wet to a toothpick

Lol be careful if you use coconut oil and add it to your chilly buttermilk because my oil chunked up with the quickness

I used honey since I didn't have molasses at home, it came out soo good! I expected the cake to be good, but not this good! It's absolutely delicious. :)

As an alternative I divided the mixture equally between two shallow 8 inch sandwich tins (baking for 30mins) and once cooled spread a thick layer of orange and ginger marmalade in between to make a tall layer cake. Perfect with tea.

This is an intriguing cake. I think I would halve the turmeric next time around, and add a little powdered ginger. I cooked for 45 minutes but it came out almost burnt around the edges, watch your bake time. Overall it had a unique texture and taste and I would make again (my highest compliment).

Lovely flavour and really liked the crunchy sugar on top. But it was way too dry.

Delicious, though too much turmeric for our family. Would add 1/2 T instead. Thanks for the recipe, Alison!