- 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
Sticky Ginger Cake
Photo: Randy Mayor; Styling: Lindsey Lower
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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MovingMomma's Review
I won't make this again, but it wasn't terrible. The texture was too spongy & the spices were too dull.
MichelleFL's Review
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
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.
Iguanagirl's Review