facebook twitter instagram pintrest youtube


Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Ginger Cake

| | | Print

Cook time: 60 mins | | Serves: 8-10


  • 3/4 cup unsulfured mild molasses
  • 1 T freshly grated ginger
  • 3/4 cup sugar
  • 1 cup oil (coconut, sunflower)
  • 1 cup Bubbies Naturally Fermented Sauerkraut - drained and chopped
  • 2 eggs
  • 1 ½ cups flour
  • 1/2 cup whole wheat flour
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/2 tsp ground ginger
  • 1/4 tsp freshly ground nutmeg
  • 2 T crystalized ginger - chopped
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1 cup boiling hot water
  • powdered sugar or whip cream for serving.

Ginger Glaze:

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


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