Sticky Ginger Cake

4 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
45 Mins
Yield
Serves 16 (serving size: 1 piece)
By Christine Burns Rudalevige
November 2012
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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

Step 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.

Step 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.

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Ratings & Reviews

Iguanagirl's Review

MovingMomma
November 04, 2013
I had some fresh ginger that needed to be used, and came across this recipe. I used blackstrap molasses and added a little extra ginger, since I grated more than the amount called for. Very easy and yummy.

MovingMomma's Review

MichelleFL
December 31, 2012
I won't make this again, but it wasn't terrible. The texture was too spongy & the spices were too dull.

MichelleFL's Review

3Boys4Me77
December 21, 2012
I made this cake for my office for Christmas and it was a huge hit! However I made mine in a larger pan, so the cake was less dense (and I could get more slices from it!) and cooked perfectly in 25 min. I also added more fresh ginger for a bigger kick. Mine turned out nice and cakey without being too heavy, so I served it with a pot of hot chai tea as a morning snack. Everyone loved it! I will definitely use it again, thanks!

3Boys4Me77's Review

Iguanagirl
November 19, 2012
I enjoyed this very much. My 6-year-old son didn't care for the taste, which didn't surprise me, but everyone else in my family loved it. One issue: I'm not sure if it was just me, but the cake was not nearly done cooking at 25 minutes. It needed another 10 minutes or so for me.