Are you craving a delicious and satisfying dessert that’s both sweet and spicy? Look no further than the sticky ginger cake recipe! This classic dessert has been a favorite of bakers and foodies for generations, and it’s easy to see why. The blend of warm spices, rich molasses, and sticky sweetness make this cake a true delight for the senses. So, roll up your sleeves, preheat your oven, and get ready to bake up a storm!
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup molasses
- 2 eggs
- 1/2 cup hot water
- 1/4 cup crystallized ginger, chopped
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan and set aside.
- In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a separate bowl, cream together the butter and brown sugar until light and fluffy. Beat in the molasses and eggs until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the hot water and crystallized ginger until evenly distributed.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve and enjoy!
Serving size: 1 slice (12 servings total)
- Calories: 340
- Total Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 70mg
- Sodium: 240mg
- Total Carbohydrates: 47g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 3g
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Total time: 1 hour
- Mixing bowls
- Electric mixer
- 9×13 inch baking pan
- Wire rack
Sticky ginger cake is best served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious on its own, with a cup of tea or coffee to balance out the sweetness.
For a more intense ginger flavor, add an additional tablespoon of ground ginger to the batter. You can also try swapping out the crystallized ginger for fresh grated ginger, or adding a teaspoon of ground cardamom for a unique twist.
If you don’t have molasses on hand, you can use dark corn syrup or maple syrup in its place. You can also substitute the unsalted butter for salted butter, but be sure to reduce the amount of salt in the recipe accordingly.
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to three months.
- Be sure to grease your baking pan well to prevent the cake from sticking.
- If you’re not a fan of crystallized ginger, you can leave it out or substitute it for another dried fruit or nut.
- For a more tender cake, be sure not to overmix the batter.
This recipe can easily be doubled and baked in a larger pan to serve a crowd. Just be sure to adjust the cooking time accordingly.
Frequently Asked Questions:
Q: Can I make this cake ahead of time?
A: Yes! This cake can be baked up to three days in advance and stored in an airtight container at room temperature.
Q: Can I freeze this cake?
A: Absolutely! Wrap the cake tightly in plastic wrap and freeze for up to three months.
Q: Can I use fresh ginger instead of crystallized ginger?
A: Yes, you can substitute grated fresh ginger for the crystallized ginger. Start with a teaspoon and adjust to your taste.
Sticky ginger cake is one of my all-time favorite desserts, and this recipe does not disappoint. The warm spices and rich molasses create a deep, complex flavor that’s perfectly balanced by the sweetness of the cake. I love serving this cake warm with vanilla ice cream or a cup of tea. It’s also a great make-ahead dessert for dinner parties or holiday gatherings. Give it a try and see for yourself!