Ginger spice cake
Ginger spice cake combines the warm flavors of ginger, cinnamon, and nutmeg with the sweetness of maple syrup, resulting in a moist and aromatic treat. Ideal for special occasions, this cake is easy to make and topped with a creamy glaze.
Cook time 50 min
Prep time 10 min
Ingredients:
1/4 cup butter1 cup maple syrup
1/2 cup brown sugar
2 cups self-raising flour
1 tbsp ginger
2 tsp cinnamon
1 tsp ground nutmeg
2 garlic cloves
2 eggs
1/2 cup buttermilk
2 tbsp heavy whipping cream
1/3 cup powdered sugar
Ginger spice cake is a delightful treat that brings the warmth of ginger and the sweetness of maple syrup together in a moist and tender cake. Perfect for cozy gatherings or a special dessert, this cake is sure to impress with its rich flavor profile and aromatic spices.
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, cream the butter until it is soft and creamy. Add the maple syrup and brown sugar, beating until the mixture is light and fluffy.
- In a separate bowl, sift together the self-raising flour, ground ginger, ground cinnamon, and ground nutmeg. Set aside.
- Beat in the eggs, one at a time, to the butter mixture. Make sure each egg is fully incorporated before adding the next. Stir in the minced garlic.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined and the batter is smooth.
- Pour the batter into the prepared cake pan and spread it out evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the glaze. In a small bowl, mix the heavy whipping cream with the powdered sugar until smooth and well combined.
- Once the cake is done baking, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle the prepared glaze over the cooled cake.
- Slice and serve your delicious ginger spice cake!
With a perfect blend of spices and the unique sweetness of maple syrup, this ginger spice cake is not only delicious but also easy to prepare. Whether you're serving it at a holiday feast or enjoying a slice with your afternoon tea, it's sure to become a favorite.
Ginger spice cake FAQ:
You will need a 9-inch round cake pan for this recipe. Ensure it is greased and floured or lined with parchment paper for easy removal.
The cake is done when a toothpick inserted into the center comes out clean. This usually takes about 35-40 minutes at 350°F (175°C).
Yes, you can substitute maple syrup with honey or agave syrup, but keep in mind that it may affect the flavor and moisture level of the cake.
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage, wrapped tightly.
You can substitute heavy whipping cream with half-and-half or milk for a lighter glaze, but the texture may be less creamy. Adjust the powdered sugar quantity as needed.
Tips:
- Make sure to bring all your ingredients to room temperature before starting, which helps in better mixing and fluffier cake texture.
- Sift the self-raising flour to remove any lumps and ensure a smoother batter.
- To intensify the ginger flavor, you can add a tablespoon of freshly grated ginger along with the powdered ginger.
- Instead of maple syrup, you can use honey or molasses for a different flavor profile.
- Line your cake pan with parchment paper to prevent sticking and for easier cleanup.
- Let the cake cool completely before dusting it with powdered sugar to avoid it melting into the cake.
Nutrition per serving
10 ServingsCalories 250kcal
Protein 5g
Carbohydrates 40g
Fiber 1.55g
Sugar 16g
Fat 7g
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