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Photo: Randy Mayor; Styling: Lindsey Lower Photo by: Photo: Randy Mayor; Styling: Lindsey Lower

Sticky Ginger Cake

Cooking Light NOVEMBER 2012

  • Yield: Serves 16 (serving size: 1 piece)
  • Hands-on: 20 Minutes
  • Total: 45 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 209
  • Fat: 2.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 5g
  • Carbohydrate: 41.7g
  • Fiber: 1.1g
  • Cholesterol: 27mg
  • Iron: 2.1mg
  • Sodium: 155mg
  • Calcium: 45mg
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Sticky Ginger Cake Recipe

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