Sticky Ginger Cake Recipes

STICKY GINGER CAKE

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.

STICKY GINGER CAKE

Steps:

• Preheat the oven to 200°C (180°C fan oven) mark 6. Grease a 20.5x 20.5cm (8x8in) cake tin and line with greaseproof paper.
• Put the butter, sugar, treacle, milk and the grated ginger in a large pan and heat gently until melted, stirring to mix well.
• Add the flour, spices and bicarbonate of soda, then add the beaten eggs. Quickly mix together, then spoon into the prepared tin. Bake for 30min. Remove from the tin and cool, still in the paper, on a wire rack.
• For the icing, sift the icing sugar into a bowl, add the syrup and 1tbsp cold water, then mix. When the cake has cooled, pour the icing over, then scatter with the ginger.
• To freeze. Before icing, wrap well in clingfilm and label. Freeze. To serve. Thaw at cool room temperature. Try more of our triple-tested ginger cake recipes: Chocolate and ginger refrigerator cake Ginger toffee pudding Sticky chocolate and ginger syrup sponge Pear and ginger steamed pudding Fudge and ginger puddings Simple chocolate cake

STICKY GINGER CAKE RECIPE

Steps:

• Preheat the oven to 180ºC/fan 170ºC/350ºF/gas mark 4. Butter a 20cm, 7.5cm deep, square tin and line with baking parchment.
• Place the treacle, syrup, milk, sugar and butter into a pan and very gently melt together. Do not let this boil or it will curdle. Remove from the heat and cool a little.
• In a large bowl, sift together the flour, ginger and bicarbonate of soda. Add the treacle mixture and fold together with a large spoon. Lastly, add the eggs, mix well and pour the batter into the tin. Knock a couple of times on a work surface to release any bubbles, then bake for 40 mins until firm to the touch and a skewer inserted into the centre comes out clean.
• Cool in the tin for about 15 mins, then turn out on to a rack. When the cake is absolutely cold, wrap it in baking parchment and then in foil and leave for a couple of days. This will make it very moist with aslightly sticky surface.
• When ready to serve, make the lime buttercream. Place the icing sugar and butter in the bowl of an electric mixer (or use a bowl and a handheld whisk) and beat for a good 5 mins. Tip in the lime zest and slowly pour in the juice, still beating. Spread the buttercream over the cake. Scatter with the brandy snaps, if using.

STICKY STEM GINGER CAKE WITH LEMON ICING

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 (see below). Cake keeps for up to 2 weeks stored in an airtight container.

EASY OLD FASHIONED ENGLISH STICKY GINGERBREAD LOAF

Steps:

• Pre-heat oven to 180C/350F/Gas mark 4.
• Grease and line a 2 lb loaf tin.
• Mix the flour with the salt, baking powder, ground ginger & raisins if using.
• Melt the butter or margarine and add the sugar, black treacle - mixing them together very well.
• Add the butter mixture to the flour mixture - and mix with a wooden spoon.
• Gradually beat in the egg and milk mixture to make a smooth, thick batter.
• Pour into the greased and lined 2 lb loaf tin and bake for about 45 minutes, or until a skewer when inserted comes out clean.
• The gingerbread loaf should be well risen and slightly sticky to the touch, although it gets stickier the longer it is kept.
• Slice and eat warm with butter, or leave to go cold and store in an airtight container.
• Also wonderful served warm with custard or cream.
• Keeps very well for a week or more.