Sticky Ginger Cake

Sticky Ginger Cake Recipe
Photo: Randy Mayor; Styling: Lindsey Lower


Serves 16 (serving size: 1 piece)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 20 Minutes
Total: 45 Minutes

Nutritional Information

Calories 209
Fat 2.5 g
Satfat 1.2 g
Monofat 0.7 g
Polyfat 0.3 g
Protein 5 g
Carbohydrate 41.7 g
Fiber 1.1 g
Cholesterol 27 mg
Iron 2.1 mg
Sodium 155 mg
Calcium 45 mg


Cooking spray
4.5 ounces all-purpose flour (about 1 cup)
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup low-fat buttermilk
2 large eggs, beaten
5 tablespoons honey, divided
5 tablespoons molasses, divided
1/4 cup dark brown sugar
2 tablespoons butter
2 teaspoons grated fresh ginger
1 tablespoon water
1 teaspoon powdered sugar


1. Preheat oven to 400°.

2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.

3. Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.

4. Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.

Christine Burns Rudalevige,

Cooking Light

November 2012
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