Ginger Cake Recipe

For your next holiday party, make our festive ginger cake.

Rich ginger cake on plate with creme fraiche

Decadent Ginger Cake

2008 Dorling Kindersley Limited DK - A Greener Christmas

DK - A Greener Christmas, 2008 Dorling Kindersley Limited

It's worth making this deliciously moist cake at least two or three days before you want to serve it — the cake will store well in an airtight tin and, as the days go by, it will mature in flavor. Serve individual portions of the cake with a small spoonful of whipped cream or creme fraiche on the side. Get the recipe.

From: DK Books - Greener

It's worth making this deliciously moist cake at least two or three days before you want to serve it — the cake will store well in an airtight tin and, as the days go by, it will mature in flavor. Serve individual portions of the cake with a small spoonful of whipped cream or crème fraîche on the side.

Ingredients

1 cup sugar syrup
1 cup molasses
2 sticks butter
3 cups superfine sugar
3 cups all-purpose flour, sifted
1 to 2 tsp. ground ginger
1 tsp. pumpkin pie spice
1 tsp. baking soda
2 large eggs
6 fl. oz. boiling water

Directions

1. Preheat the oven to 350° F. Grease and line a round 9-3/4-inch cake tin with parchment paper. Put the syrup, molasses, butter and sugar in a saucepan and bring gently to a boil.

2. Put the measured flour, spices and baking soda into a large bowl and add the melted ingredients.

3. Mix the dry and the melted ingredients together with a wooden spoon. Add the beaten eggs and mix thoroughly, then add the boiling water.

4. Combine all the ingredients thoroughly. Pour the mix into the lined tin. Cook for 45–50 minutes, or until the cake springs back if pressed lightly. Leave to cool in the tin.

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