Best 2 Sticky Ginger Cake Recipes

Indulge in a delightful culinary journey with our collection of sticky ginger cake recipes, promising a symphony of flavors that will tantalize your taste buds. These delectable treats are characterized by their moist, dense crumb, perfectly balanced sweetness, and the irresistible warmth of ginger, making them perfect for any occasion. Whether you prefer a classic ginger cake with a simple glaze, a decadent sticky toffee ginger cake with a caramel sauce, or a unique gluten-free ginger cake, we have a recipe to suit every palate. Get ready to embark on a baking adventure that will leave you with unforgettable memories and a satisfied sweet tooth.

Check out the recipes below so you can choose the best recipe for yourself!

STICKY GINGER CAKE WITH LEMON ICING

Sticky Ginger Cake With Lemon Icing image

Make and share this Sticky Ginger Cake With Lemon Icing recipe from Food.com.

Provided by coffeelicous

Categories Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

225 g self-raising flour
1 teaspoon bicarbonate of soda
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
115 g butter, cut into cubes, plus extra for greasing
115 g dark muscovado sugar
115 g black treacle
115 g golden syrup
250 ml whole milk
85 g ginger in syrup, drained and finely grated
1 egg
50 g icing sugar, sifted
1 teaspoon lemon zest, finely grated
1 tablespoon lemon juice

Steps:

Preheat the oven to fan 160C/conventional 180C/gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish.
Cake keeps for up to 2 weeks stored in an airtight container.

Nutrition Facts : Calories 287.6, Fat 9.7, SaturatedFat 5.7, Cholesterol 38, Sodium 445.1, Carbohydrate 50.4, Fiber 2.5, Sugar 22.7, Protein 3.7

STICKY GINGER CAKE

Sticky Ginger Cake image

This recipe yields a dark and sticky ginger cake flavored with ground spices - a rich bitter-sweet dessert!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 17

Ingredients

1/4 cup honey
1/4 cup molasses
1/4 cup packed dark brown sugar
2 tablespoons butter
2 teaspoons grated gingerroot
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 tablespoon honey
1 tablespoon molasses
1 tablespoon water
1 teaspoon powdered sugar

Steps:

Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

Tips:

Use dark muscovado sugar: This type of sugar has a distinct molasses flavor and adds a rich depth of flavor to the cake.
Grate the ginger finely: This will help to distribute the ginger's flavor throughout the cake. You can use a Microplane grater or a fine cheese grater.
Don't overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix just until the ingredients are combined.
Let the cake cool completely before icing it: This will help to prevent the icing from melting.
Store the cake in an airtight container at room temperature for up to 3 days.

Conclusion:

This sticky ginger cake is a delicious and easy-to-make treat that is perfect for any occasion. The combination of ginger and dark muscovado sugar gives the cake a unique and unforgettable flavor. Whether you're serving it for dessert or as a snack, this cake is sure to be a hit.