Why it works: Molasses and ginger are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 4,116 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Ginger Cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the dough
In a bowl, combine molasses, hot lard, and boiling water.
Dissolve baking soda in the hot water and add to the mixture.
Stir in ground ginger to form a soft dough.
Cover and let the dough sit overnight.
Shape and bake
Flour a surface lightly, roll the dough to less than ½ inch thick, and cut into round cakes.
Bake in a moderate oven at 350°F (175°C) until done.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Molasses + gingertop 14% of all pairsSmell alikelowCooked together4,116 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- New orleans molasses
- Provides the dark color, sweetness and rich flavor that define the cake.
- Hot lard
- Adds fat, which tenderizes the crumb and carries the ginger flavor.
- Baking soda
- Reacts with the molasses's acidity to lift the dough and help it rise and brown.
- Ground ginger
- Supplies the warm, spicy aroma that is the cake's signature flavor.
The step that matters
Letting the dough sit overnight. Resting allows the baking soda to react fully with the molasses and the flour to hydrate, which affects rise and texture. Skipping the rest can leave the cakes dense and less evenly flavored.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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