Ginger Cakes

These Pennsylvania-style ginger cakes get their dark, sticky richness from a full cup of molasses and brown sugar creamed into a butter-lard shortening blend. Baked in muffin pans, they come out dense and spiced with a tender crumb that’s closer to old-world gingerbread than a modern cupcake.

The butter-lard combination is what sets these apart from standard ginger muffins. Lard gives the crumb a flaky tenderness that butter alone can’t match, while the butter brings flavor. Dissolving the baking soda in boiling water before adding it to the molasses creates an immediate fizz that lightens the heavy batter just enough.

Don’t overmix once the flour goes in. Stir until just combined and you’ll get a moist, slightly sticky cake. Overmixing develops the gluten and turns them tough. These bake fast at just 20 minutes, so check early. A toothpick should come out with a few moist crumbs clinging to it.

Pro Tips

• If you can’t find lard, use all butter, but expect a slightly less tender texture
• Grease the muffin pans generously. The molasses makes these cakes sticky and prone to clinging
• Let them cool in the pan for 5 minutes before turning out, or the bottoms may tear
• Store in an airtight container. They get even more moist and flavorful on day two

Variations

• Add ½ teaspoon of cinnamon and a pinch of cloves for a warmer spice profile
• Fold in chopped crystallized ginger for pockets of chewy, spicy heat
• Top with a simple lemon glaze (powdered sugar + lemon juice) for brightness against the dark molasses