A Gingerbread Cake with a jar of Organic Times Molasses

Blackstrap Molasses Gingerbread

A traditional Gingerbread Cake that is quick and easy to make.

The combination of golden syrup, cinnamon and our Organic Blackstrap Molasses results in a slightly sweet and lightly spiced flavour. We have made ours in a Bundt cake mould but it can also be made in a simple loaf tin. Either way you will end up with the lovely dense, but light texture, which is what makes this cake so delightful.

You can enjoy it with a dollop of yogurt or cream, and it is perfectly paired with a scraping of our Grass Fed Organic Salted Butter.

Organic Times
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 35 small squares



  1. Preheat oven to 160°C (fan-forced).
  2. Line a large rectangular baking dish with baking paper or grease with butter.
  3. Melt butter, sugar, syrup, molasses, and spices together in a pan over low heat.
  4. Remove from heat, add yoghurt, beaten eggs, and dissolved bicarb of soda.
  5. Sift the flour into a bowl and pour the combined liquid from the saucepan into the bowl, mixing well so all flour is combined.
  6. Pour into the baking tin and bake for 35-45 minutes.
  7. Once cooked, pull out of the oven, let the gingerbread cool and then cut into required squares.
  8. Lightly dust with icing sugar when serving.


  1. Will keep fresh in an airtight container in the fridge for up to a week.
  2. You can even freeze these for up to a month. Wrap well.
  3. *Add 2 tsp of ginger if you prefer a weaker ginger taste
  4. Serving suggestions: yoghurt, cream or a scraping of our butter.
Gingerbread Cake slices with a jar of Organic Times Molasses and Rapadura Sugar

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