Ginger Cake
User Reviews
4.9
21 reviews
Excellent
Ginger Cake
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This delicious ginger cake with the warm spices of ginger, molasses and honey is topped with a molasses glaze. It's the perfect fall dessert.
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Ingredients
Ginger Cake
- 2 1/2 cups all-purpose flour (11 ounces)
- 1 Tablespoon baking powder
- 1 Tablespoon ground ginger
- 2 teapoons fresh ginger grated
- 1 teaspoon black pepper finely ground
- 1 teaspoon kosher salt
- 8 ounces unsalted butter softened
- 1 1/2 cups granulated sugar (11 ounces)
- 1/4 cup honey
- 1/4 cup mild molasses
- 2 large eggs room temperature
- 1 cup milk (8 ounces)
Glaze
- 3 1/2 cups confectioner's sugar sifted (14.7 ounces)
- 5 Tablespoons whipping cream
- 6 Tablespoons unsalted butter
- 1 Tablespoon mild molasses
- 10 pieces candied ginger
Instructions
Ginger Cake
Glaze
- Preheat oven to 350 degrees F. Butter and line the bottom of a 13″ x 9″ baking pan with parchment paper. Butter paper.
- In a medium bowl, combine flour, baking powder, fresh and ground gingers, black pepper, and salt.
- In a large bowl of an electric mixer fitted with the paddle attachment, or with a hand mixer, beat butter and granulated sugar on medium speed until light and fluffy, about 2 minutes.
- Turn the mixer to low speed, add honey and molasses, and beat until incorporated, about 2 more minutes. Beat in eggs.
- Adjust the mixer to a low speed, beat flour into sugar mixture in three additions, alternating with milk, until well combined
- Pour batter into prepared baking pan. Bake in center of the oven at 350 degrees F. for 33 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove cake from oven and let cool for 5 minutes. Invert the cake onto a wire rack. Remove parchment and flip the cake over, onto a rack over a cookie sheet. The cake should be top side up, and over a sheet or piece of parchment to collect any running glaze.
Glaze
- While cake is cooling, prepare glaze.
- Place sifted powdered sugar, in a medium bowl.
- In a small sauce pan over medium heat combine cream, butter, and molasses. Cook, stirring until butter melts
- Pour cream and butter mixture over powdered sugar and stir until smooth.
- Working quickly, pour glaze over hot cake, using an offset spatula to smooth glaze evenly over top of the cake. Let sit at room temperature to set glaze, about 4 hours. Store in an airtight container for up to 3 days.
- Using a serrated knife dipped in hot water, cut the cake into 24 squares. Add two thin slices of ginger to the top of each square.
Nutrition Information
Show Details
Serving
1piece
Calories
305kcal
(15%)
Carbohydrates
47g
(16%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
48mg
(16%)
Sodium
112mg
(5%)
Potassium
162mg
(5%)
Fiber
0.4g
(2%)
Sugar
37g
(74%)
Vitamin A
409IU
(8%)
Vitamin C
0.04mg
(0%)
Calcium
54mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 305kcal | 15% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 48mg | 16% |
| Sodium | 112mg | 5% |
| Potassium | 162mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 37g | 74% |
| Vitamin A | 409IU | 8% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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