Sticky Ginger Cake

I had some fresh ginger that needed to be used, and came across this recipe. I used blackstrap molasses and added a little extra ginger, since I grated more than the amount called for. Very easy and yummy.

I won't make this again, but it wasn't terrible. The texture was too spongy & the spices were too dull.

I made this cake for my office for Christmas and it was a huge hit! However I made mine in a larger pan, so the cake was less dense (and I could get more slices from it!) and cooked perfectly in 25 min. I also added more fresh ginger for a bigger kick. Mine turned out nice and cakey without being too heavy, so I served it with a pot of hot chai tea as a morning snack. Everyone loved it! I will definitely use it again, thanks!

I enjoyed this very much. My 6-year-old son didn't care for the taste, which didn't surprise me, but everyone else in my family loved it. One issue: I'm not sure if it was just me, but the cake was not nearly done cooking at 25 minutes. It needed another 10 minutes or so for me.