Ginger Cake

Prep time: 
 Cook time: 
60 minutes
 Total time: 
Ginger Cake

My spiced ginger cake satisfies all sweet tooths while my sauerkraut adds moisture and tang! Finish off with a simple sugar glaze and serve with fresh coffee.


  • ¾ cup unsulfured mild molasses
  • 1 tbsp freshly grated ginger
  • ¾ cup sugar
  • 1 cup oil (coconut, sunflower)
  • 1 cup Bubbies Sauerkraut - drained and chopped
  • 2 eggs
  • 1 ½ cups flour
  • ½ cup whole wheat flour
  • 1 tsp cinnamon
  • ¼ tsp cloves
  • ½ tsp ground ginger
  • ¼ tsp freshly ground nutmeg
  • 2 tbsp crystalized ginger - chopped
  • ½ tsp baking powder
  • 2 tsp baking soda
  • 1 cup boiling hot water
  • Powdered sugar or whip cream for serving.

Ginger Glaze:

  • ½ cup ginger brew
  • 1 tbsp fresh lime juice
  • 1 ¼ cup powdered sugar
  • In a small sauce pan heat ginger brew and reduce by half.
  • Remove from heat and pour into a bowl, let cool for 5 minutes.
  • Add lime juice and slowly whisk in powdered sugar.
  • Taste and adjust if necessary.
  • Drizzle over cooled cake.


  1. Heat oven to 350 degrees.
  2. Oil a 9 x 3 inch cake pan and place parchment on the bottom.
  3. In a bowl whisk together the sugar, molasses, ginger, sauerkraut, oil and eggs until well combined.
  4. In another bowl combine the flours, cinnamon, cloves, ground ginger, nutmeg and baking powder.
  5. In another small bowl pour the boiling water over the baking soda, stir and then gradually stir into the molasses mixture until combined.
  6. Gradually whisk dry ingredients into wet batter.
  7. Pour into cake pan. Bake for 45 minutes or until a skewer inserted in the center comes out clean.
  8. Let cool 20-30 minutes in pan on cooling rack.
  9. Run a knife along edges of pan to release cake and gently turn onto cake plate.
  10. Serve with powdered sugar or ginger glaze.
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