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Mulatto Ginger Cake

From Betty Fussell, I Hear America Cooking

Serves: 9x9 cake


  • 1/2 lb. (2 sticks) butter
  • 1 c. brown sugar
  • 1/2 c. blackstrap molasses
  • 2 eggs, separated
  • 1/2 c. sour cream
  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tbs. powdered ginger, or 2 tbs. grated fresh ginger
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 c. chopped pecans
  • powdered sugar


  1. Cream together butter and brown sugar. Beat in molasses and egg yolks. Add sour cream and beat until light. Mix flour, baking powder, baking soda, and seasonings. Stir gradually into molasses-butter mix.
  2. Beat egg whites until stuff but not dry. Fold into mixture. Fold in nuts. Pour into buttered 9x9-inch baking pan. Bake at 350F for 25-30 minutes.
  3. When cake is cool, sieve a little powdered sugar over the top the contrast.


Keywords: Cajun, Dessert, Cake.