Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
Heating molasses and butter together ensures even fat distribution and creates a more fluid mixture that incorporates smoothly into the batter. The combination of baking soda and cream of tartar creates a chemical leavening reaction—the acid (cream of tartar) activates the base (soda) to produce carbon dioxide, giving the cake lift without commercial baking powder (which didn't exist in 1866). The high molasses content provides moisture and hygroscopic properties that keep the cake tender for days, while ginger's natural oils cut through the sweetness.
Before You Begin
•Measure flour by weight (approximately 3-4 cups) to achieve a 'stiff batter, almost a dough' consistency—the original recipe doesn't specify flour quantity
•Use full-fat sour cream (approximately 1 cup based on historical proportions) for proper acid balance and richness
•Bring eggs to room temperature for better emulsification with the sugar
•Prepare your baking pan before mixing—butter generously and consider lining with parchment for easier removal
•Mix dry ingredients (flour, soda, cream of tartar, ginger) thoroughly before adding to wet ingredients to ensure even distribution of leavening
Community Notes
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•Work quickly once wet and dry ingredients are combined, as the leavening reaction begins immediately
Key Equipment
Large saucepan for heating molasses and butterElectric mixer or whisk for beating eggs and sugar13x9-inch baking pan or rimmed baking sheet (the 'dripping-pan' of 1866)Mixing bowls (at least 2 large)Large spoon or ice cream scoop for dropping batter
Ingredients
Instructions
1
Heat the molasses and butter together
2
Beat the sugar and eggs together
3
Put the soda and cream tartar in the flour
4
Make a stiff batter, almost a dough
5
Drop into a buttered dripping-pan
6
Bake moderately, without scorching
Make Ahead
The batter should be baked immediately after mixing due to the active leavening agents. However, once baked and cooled, the ginger cake can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days—the high molasses content actually improves flavor and moisture over the first 24 hours.
Storage
Store cooled cake in an airtight container at room temperature for up to 1 week. The molasses acts as a natural preservative. For longer storage, wrap individual portions tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 2 hours before serving. The cake is excellent served slightly warm or at room temperature.
