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  1. Preheat the oven to 350°F. Lightly grease a 9” × 13” pan.

  2. To make the cake: In a medium bowl, mix together the brown sugar, molasses, syrup, melted butter, oil, and eggs, beating until smooth.

  3. Stir in the flour, baking soda, spices, salt, and crystallized ginger.

  4. Carefully and slowly (to avoid splashing) stir in the water.

  5. Scrape the sides and bottom of the bowl and stir in any of the sticky residue that’s collected there.

  6. Pour the batter into the prepared pan.

  7. To bake the cake: Bake the cake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.

  8. Remove the cake from the oven and, while still warm, brush with additional ginger syrup if desired.

  9. Storage information: Allow the cake to cool completely, then cover and store at room temperature for up to three days; freeze for longer storage. Thaw frozen cake to room temperature, then heat in the microwave for a few seconds or in the oven for a couple of minutes, if desired, before serving.

Tips from our Bakers

  • Homemade ginger syrup is not only delicious in this recipe, it's the perfect addition to our Soft Ginger-Molasses Cookies, adds extra flavor to cold drinks (lemonade, iced tea, sparkling water, smoothies), and is a tasty topping for your morning bowl of yogurt and granola. The following recipe makes about 4 cups of syrup.

    In a large heavy-bottomed saucepan, bring the following to a boil over medium-high heat:

    4 cups (about 369g) fresh ginger, unpeeled, cut into 1/4"-thick slices
    3 1/2 cups (695g) sugar
    3 1/2 cups (795g) water

    Simmer the mixture for 45 minutes to 1 hour, until it registers 216°F to 220°F on a digital thermometer; the syrup should have a consistency slightly thinner than molasses. The lower temperature will give you a thinner syrup, one that’s easy to stir into drinks; the higher temperature will yield something thicker, more like corn syrup. Note that you can’t judge its consistency immediately, as the syrup will thicken as it cools. Remove the pan from the burner and carefully strain the syrup into a nonreactive container. Store in the refrigerator until ready to use; it will keep indefinitely.

  • For milder ginger flavor, substitute golden syrup or light corn syrup for the ginger syrup.