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  • Total Time: 40 mins
  • Yield: 12 1x


  • 3 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • 3 tablespoons crystallized ginger, minced
  • 1 ¼ sticks unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 cup cane syrup or molasses
  • 1 cup boiling water
  • Zest of 2 oranges


  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line the bottom with parchment. Butter the parchment.
  2. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, allspice, and salt. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Stir in molasses, zest, and eggs, one at a time. Continue mixing until once again light and fluffy. Carefully mix in the boiling water. Gradually mix in the flour mixture, a whisk may be helpful to eliminate lumps. When almost fully mixed, add the crystallized ginger and mix until the batter comes together.
  3. Pour batter into prepared pan. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool at least 30 minutes in pan; it may be cooled completely in the pan. May be served warm or at room temperature. May be stored at room temperature in a completely air tight container for up to 2 days, or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 4 months.


Recipe adapted from Bobby Flay

  • Prep Time: 10 mins
  • Cook Time: 30 mins