Ginger Cake With Honey And Spice Syrup Recipe

Name: Ginger Cake With Honey And Spice Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, at room temperature; 1/4 cup molasses; 1/2 cup dark brown sugar; 2 None eggs, at room temperature; 1 1/4 cups ground almonds; 1/2 cup flour; 1/2 cup self-rising flour; 1/2 tsp baking soda; 1 tbsp ground ginger; 1 tsp ground cinnamon; 1/2 tsp ground cloves; 1/4 cup milk; 1/2 cup honey; 1 None cinnamon stick; 1/2 tsp mixed spice, such as pumpkin pie spice

Servings: persons

8 tbsp (1 stick) butter, at room temperature
1/4 cup molasses
1/2 cup dark brown sugar
2 None eggs, at room temperature
1 1/4 cups ground almonds
1/2 cup flour
1/2 cup self-rising flour
1/2 tsp baking soda
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup milk
1/2 cup honey
1 None cinnamon stick
1/2 tsp mixed spice, such as pumpkin pie spice

1
Preheat the oven to 400u00b0F. Grease and line an 8-inch square baking pan with parchment paper, extending paper above 2 opposite sides for handles.
2
Beat butter, molasses and sugar in large bowl with electric mixer until creamy. Beat in eggs, one at a time.
3
Stir in ground almonds. Fold in sifted dry ingredients and milk, in two batches. Spread mixture evenly into prepared pan.
4
Baked about 40 mins until toothpick inserted into center comes out clean.
5
Meanwhile, for the honey and spice syrup, bring 1 1/2 cups water, honey, cinnamon stick and mixed spice to a boil in small saucepan on high heat. Reduce heat to low; simmer, uncovered, without stirring, about 5 mins, or until slightly thickened.
6
Cool cake in pan 5 mins. Remove from pan; place on wire rack over a baking pan. Pour three-quarters of the hot syrup over hot cake. Serve cake warm or at room temperature with remaining syrup.

913

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, at room temperature, 1/4 cup molasses, 1/2 cup dark brown sugar, 2 None eggs, at room temperature, and more.

Yes, Ginger Cake With Honey And Spice Syrup falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Ginger Cake With Honey And Spice Syrup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions