Ginger Cake

This ginger cake is definitely an “autumn dessert”. It has the warm spices of ginger, blackstrap molasses, and honey. The whole cake is covered with a rich glaze and topped with candied ginger. If you don’t love ginger, then this cake isn’t for you!

But if you’re like us, and love the spicy flavor of ginger, read on! It’s baked in a 13″ x 9″ pan and makes 24 servings, so it’s perfect for the holiday season. (Recipe from Better Homes and Gardens, November 2011.)

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Ingredients for ginger cake

​Ginger cake

• 2 1/2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon ground ginger
• 2 teaspoons fresh ginger root, grated
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 cup unsalted butter, 8 ounces
• 1 1/2 cups granulated sugar
• 1/4 cup honey
• 1/4 cup mild molasses
• 2 large eggs
• 1 cup whole milk

Glaze

• 3 1/2 cups confectioner’s or powdered sugar
• 5 Tablespoons whipping cream
• 6 Tablespoons unsalted butter
• 1 Tablespoon molasses
• 10 pieces crystallized ginger, cut into 48 pieces

How to make ginger cake

• 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.

Prepare glaze 

• Sift powdered sugar into a medium bowl. 
• In a small saucepan, heat butter, cream, and molasses over medium heat until the butter melts.

• Pour cream mixture over powdered sugar and stir until smooth. Pour glaze over hot cake, and spread glaze evenly over cake using an off-set spatula to smooth. Allow the cake to cool 4 hours at room temperature to set the glaze. 

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.

Store any leftover cake well-wrapped in plastic wrap or an airtight container for up to 3 days. 

This is a pretty sweet dessert, so it’s perfect on its own, but lightly whipped cream or a scoop of vanilla ice cream would be a nice accompaniment as well.

Looking for more dessert for the holidays?

Pumpkin Cake

Gingerbread Cupcakes with Egg Nog Frosting

Pumpkin Cheesecake Bars

Cranberry Pie

Old fashioned Gingerbread Cake 

Gingerbread Cookies

Chocolate Pecan Pie

Gingerbread Cupcakes

Gingerbread men