This indulgent recipe for Sticky Toffee Ginger Cakes makes wonderfully light individual gingerbread flavored cakes are covered with a sticky toffee glaze.
These wonderful little cakes are a cross between a sticky toffee pudding and a ginger cake. Made with fresh ginger, they are packed full of flavor and the sweet, buttery toffee glaze makes the perfect accompaniment. With their gingerbread flavor, they’d make the perfect Christmas dessert, but they’re so good, you’ll be making them all year round!
I’m always asking friends for baking requests. This recipe came about when a friend requested Jamaican Ginger Cake. The problem I had with that was I’d never had Jamaican Ginger Cake before. It’s a little difficult to make a recipe for something you’ve never had before.
I did some research and came across many different versions. None of which contained fresh ginger. I thought a ginger cake should have a distinctive ginger flavor. So I came up with my own version the cake. Once out of the oven, I tasted them and thought although they were really good, they needed a frosting or glaze. My husband said Jamaican Ginger Cake didn’t have frosting or glaze and none of the recipes I came across had it. That’s when I knew I’d go off script and create something different. It was my friend who requested the cake who suggested Sticky toffee sauce. I thought it sounded perfect and ran with it.
The end result was simply fantastic. The cakes are light, fluffy and really flavorful and the buttery, toffee glaze is to die for! Anyone who tried these sticky toffee ginger cakes absolutely loved them!
Even my son, who is really fussy loved them. I thought with the kick of fresh ginger he’d turn his nose up at them, but I couldn’t have been more wrong – they were a huge hit! He’s even asked me to make them again for Christmas!
This indulgent recipe makes wonderfully light individual gingerbread flavored cakes are covered with a sticky toffee glaze.
- 2 1/4 cups all-purpose flour
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks butter
- 1/2 cup molasses
- 1/2 cup golden syrup or golden corn syrup
- 1/2 cup brown sugar packed
- 1/2 cup milk
- 3 tablespoons fresh ginger finely grated
- 2 large eggs lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1½ sticks butter
- 1 cup light brown sugar packed
- 1/2 cup milk
- 2 teaspoons vanilla extract
Preheat oven to 350F
Grease a 12 section rectangle cake pan or mini loaf pan
Sift together the flour, ground ginger, ground cinnamon, nutmeg, baking powder, and salt into a large bowl. Set aside.
In a small saucepan melt together the butter, molasses, golden syrup and brown sugar until everything is melted (being careful not to bring to a boil). set aside to cool.
Add the milk, ginger and eggs to the flour mixture and mix until combined.
Mix in the syrup mixture.
Add equal amounts of the batter into the pan and bake for 20 minutes or until a cake tester comes out clean. Lave to cool while you prepare the glaze.
Combine the butter, brown sugar, and milk in a medium saucepan and bring to boil.
Reduce the heat and simmer to thicken for 1-2 minutes. Off the heat, stir in the vanilla and set aside to cool.
place some baking paper under a wire rack. Once the glaze is cool enough to handle, but still warm, dip each cake into the glaze and place onto the cooling wrack to set.
I got my gingerbread men to decorate at a local supermarket, but I've seen a set here on Amazon that will work just as well. Click here to get them.