Early American Ginger Cakes

Early American Ginger Cakes is the sort of recipe that will deliver the flavor of wood stove baking and the feel of life on the farm without all of the back-breaking labor! These gingery, cinnamony, flavorful cookies use molasses and raisins to give them that old-fashioned homemade flavor that says they’re really something special.

Early American Ginger Cakes

4 from 28 votes
Recipe by Add Recipes


Prep time


Cooking time




  • Cakes
  • 1 cups cups all-purpose flour

  • 1/4 cup sugar

  • 2 tablespoons baking powder

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon salt

  • 1/2 cup raisins

  • 2 eggs, lightly beaten

  • 1/4 cup Vegetable Oil

  • 1/3 cup 2% lowfat milk

  • 1/2 teaspoon vanilla

  • 1/2 cup dark molasses

  • Spiced Sugar Topping (Optional)
  • 2 tablespoons sugar

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon ground nutmeg


  • Heat oven to 375°F. Place paper or foil liners in 12 medium (about 2-1/2-inch) muffin cups. Place cooling rack on countertop.
  • For cakes, combine flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in medium bowl. Stir in raisins.
  • Combine eggs and oil in small bowl. Mix well. Stir in milk and vanilla. Add molasses. Mix well. Stir into flour mixture. Mix just until moistened. Spoon evenly into muffin cups.
  • For spiced sugar topping, combine sugar, cinnamon, ginger and nutmeg in small bowl. Sprinkle over batter.
  • Bake at 375°F for 16 to 20 minutes or until toothpick inserted in centers comes out clean. Do not overbake. Remove to cooling rack to cool completely. Cool.


  • Sift confectioners’ sugar over top of cooled, baked muffins if spiced sugar topping is omitted.

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