Are you in the mood for something sweet and spicy? Look no further than this recipe for sticky ginger cake! Packed with warm flavors and a gooey texture, this cake is the perfect indulgence for any occasion. And the best part? It’s easy to make and requires just a few simple ingredients. So, let’s get baking!
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup molasses
- 1 egg
- 1/2 cup hot water
- Preheat your oven to 350°F (180°C) and grease an 8-inch square baking dish.
- In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, cloves, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the molasses and egg until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the hot water until the batter is smooth and well mixed.
- Pour the batter into the prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on a wire rack for 10-15 minutes before slicing and serving.
Servings: 9 slices
Saturated Fat: 6g
Vitamin A: 326IU
Preparation Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 8-inch square baking dish
- Medium mixing bowl
- Large mixing bowl
- Wire whisk or electric mixer
- Measuring cups and spoons
This sticky ginger cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. You can also dust it with powdered sugar or drizzle it with caramel sauce for an extra sweet treat.
If you want to mix things up, try adding a tablespoon of freshly grated ginger to the batter for an extra spicy kick. You can also experiment with different types of molasses, such as blackstrap or sorghum, for a deeper flavor.
If you don’t have molasses on hand, you can substitute it with an equal amount of honey or maple syrup. You can also use margarine instead of butter, but keep in mind that it may affect the texture of the cake.
This cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil.
- For a more tender cake, be sure to sift your flour before measuring.
- Make sure your butter is at room temperature before creaming it with the sugar to ensure a smooth batter.
- Don’t overmix the batter or your cake may turn out tough and dry.
- If you’re having trouble getting your cake out of the baking dish, run a knife around the edges to loosen it before flipping it out.
You can also use this recipe to make individual gingerbread cupcakes. Simply divide the batter evenly between a muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Frequently Asked Questions:
Can I use fresh ginger instead of ground ginger?
Yes, you can use 1 tablespoon of freshly grated ginger instead of ground ginger for a stronger flavor.
Can I make this cake without molasses?
You can substitute an equal amount of honey or maple syrup for the molasses, but keep in mind that it may affect the texture and flavor of the cake.
Can I freeze this cake?
Yes, you can freeze this cake for up to 2 months by wrapping it tightly in plastic wrap and aluminum foil.
This recipe for sticky ginger cake is the perfect combination of sweet and spicy, and it’s sure to satisfy your cravings. With its moist and gooey texture and warm flavors, it’s the perfect dessert for any occasion. Whether you’re enjoying it with a cup of tea or serving it up at a party, this cake is sure to be a hit. So, go ahead and give it a try for yourself – you won’t be disappointed!