Coriander Ginger Cake

• 1 cup molasses
• 1/2 cup sugar
• 1/2 cup unsalted butter at room temperature
• 2 eggs, beaten
• 2 tablespoons ginger root, grated
• 1 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 1 heaping teaspoon ground coriander
• 1 teaspoon salt
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 cup hot water
• 1 cup white raisins
• 1/2 cup chopped walnuts

1. Combine the molasses, sugar and butter.
2. Add the eggs, ginger root, spices and salt.
3. Sift the flour with the baking soda three times.
4. Add to the butter mixture a little at a time, alternating with the hot water.
5. Stir in the raisins and nuts.
6. Put the mixture into a well- greased mold with a capacity of five to six cups.
7. Put the mold into a cast- iron Dutch oven with the lid on and cook over hot coals for about 20 minutes.
8. Put hot coals from the fire on top of the lid and cook for another 20 minutes.
9. Unmold the cake on a rack and let cool for 30 minutes before serving.

molasses, sugar, butter, eggs, ginger root, ground cloves, ground cinnamon, ground coriander, salt, flour, baking soda, water, white raisins, walnuts

Taken from cooking.nytimes.com/recipes/2102 (may not work)