Ginger-Molasses Skillet Cake
Submitted by dymondlady
Ginger molasses skillet cake baked in cast iron with brown sugar, five warm spices, pine nuts on top, and a sour cream whipped cream. Served warm from the pan.
YIELD
8 servingsPREP
40 minCOOK
30 minREADY
70 minThis ginger molasses skillet cake bakes right in a 12-inch cast iron pan that does double duty. Brown sugar, butter, and molasses melt together in the hot skillet first, creating a sticky, caramelized layer on the bottom that becomes a glossy top when you serve it straight from the pan.
The batter is loaded with warm spices: ginger leads the charge, backed by cinnamon, allspice, cloves, and a surprising hit of coarsely ground black pepper. That pepper adds a sharp warmth that cuts through the sweetness of the molasses and brown sugar. Pine nuts scattered on top toast as the cake bakes and add a buttery crunch.
The whipped cream gets spiked with sour cream, which adds tang and body. It’s not just a garnish here. That slight acidity against the deeply spiced, sweet cake is what makes each bite interesting.
Pro Tips
- Use unsulphured molasses for cleaner, less bitter flavor. Blackstrap is too intense for this cake.
- Preheat the skillet in the oven to melt the butter-sugar base evenly before pouring in the batter.
- Don’t overmix the batter. Stir just until smooth. Overworked batter makes a tough, dense cake.
- Serve warm directly from the skillet. This cake loses its magic once it cools and the caramel layer sets hard.
Variations
- Swap pine nuts for toasted pecans or sliced almonds.
- Add a tablespoon of freshly grated ginger alongside the ground ginger for a sharper, more intense heat.
- Drizzle with warm caramel sauce instead of whipped cream for an even more indulgent finish.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, blend together the flour, baking powder, baking soda, ginger, salt, pepper, cinnamon, allspice and cloves.
In a small saucepan, combine ¾ cup of the brown sugar, 6 tablespoons of the butter and ⅔ cup of the molasses.
Stir over moderate heat until melted and well combined.
Stir in the milk and vanilla and set aside.
Place the remaining ¼ cup brown sugar, 2 tablespoons butter and 2 tablespoons molasses in a 12-inch cast iron skillet.
Place the skillet in the oven to melt the butter and sugar and heat the skillet.
Stir to combine.
Stir the brown sugar and milk mixture into the dry ingredients.
Beat with a spoon just until smooth.
Pour the batter into the skillet.
Sprinkle the pine nuts on top and bake for 25 to 30 minutes, until a tester inserted in the center o the cake comes out clean.
Beat the heavy cream until soft peaks form.
Add the sour cream and continue beating until stiff.
Serve the cake warm from the skillet.
Pass the whipped cream separately.
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