Moist Ginger Cake
Indulge in the warm, spiced flavors of this Moist Ginger Cake, a timeless recipe that perfectly balances sweetness with a zesty kick of fresh ginger. Infused with aromatic spices like cinnamon, nutmeg, and ground ginger, and sweetened with golden syrup and brown sugar, this cake is irresistibly rich and flavorful. Its tender crumb comes from the perfect blend of butter, eggs, and whole milk, creating a melt-in-your-mouth texture that stays moist for days. With just 20 minutes of prep time and a simple method, this ginger cake is easy enough for beginners yet sophisticated enough for special occasions. Serve it as a comforting dessert or pair it with whipped cream or caramel sauce for a festive treat. Perfect for the holiday season or any time you crave a spiced, home-baked delight!
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Recipe Information
Ingredients
- 250 g all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp baking soda
- 0.5 tsp salt
- 170 g unsalted butter
- 200 g brown sugar
- 200 ml golden syrup (or light molasses)
- 1 tbsp fresh ginger (grated)
- 2 large eggs
- 120 ml whole milk
Instructions
Preheat your oven to 170°C (340°F). Grease and line a 9-inch (23 cm) square baking tin with parchment paper.
In a medium bowl, sift together the all-purpose flour, ground ginger, cinnamon, nutmeg, baking soda, and salt. Set aside.
In a small saucepan, melt the unsalted butter over medium heat. Once melted, stir in the brown sugar, golden syrup, and grated fresh ginger. Heat gently until the mixture is blended and smooth. Remove from heat and let it cool slightly.
In a large bowl, lightly beat the eggs. Gradually whisk the slightly cooled butter mixture into the eggs, making sure to combine thoroughly.
Add half of the dry ingredients to the wet ingredients and mix gently. Stir in the milk, then add the remaining dry ingredients. Mix until just combined, avoiding overmixing.
Pour the batter into the prepared baking tin and smooth the surface with a spatula.
Bake in the preheated oven for 50 minutes, or until a skewer inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the tin for 10 minutes. Then transfer it to a wire rack to cool completely.
Serve the moist ginger cake on its own or with a dollop of whipped cream or a drizzle of caramel sauce.
Nutrition Facts
Calories |
382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 36.9 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 124 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
