STICKY GINGER CAKE

Sticky Ginger Cake image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 16

Number Of Ingredients 17

1/4 cup honey
1/4 cup molasses
1/4 cup packed dark brown sugar
2 tablespoons butter
2 teaspoons grated gingerroot
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 cup buttermilk
2 eggs, beaten
1 tablespoon honey
1 tablespoon molasses
1 tablespoon water
1 teaspoon powdered sugar

Steps:

Heat oven to 400°F. Lightly spray 8-inch square pan with cooking spray.
In 1-quart saucepan, stir together 1/4 cup honey, 1/4 cup molasses, the brown sugar, butter and gingerroot. Cook and stir over medium heat until sugar is melted. Remove from heat; cool 5 minutes.
Meanwhile, in medium bowl, mix flour, baking soda, ground ginger, cinnamon, allspice and salt. In small bowl, beat buttermilk and eggs. Add egg mixture to honey mixture; stir with whisk. Pour over flour mixture; stir until well combined. Pour batter into pan.
Bake 25 minutes. Poke cake every inch with skewer. In small bowl, mix 1 tablespoon honey, 1 tablespoon molasses and the water; brush over hot cake. Cool completely in pan on cooling rack. Sprinkle with powdered sugar.

Nutrition Facts : Calories 110, Carbohydrate 21 g, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg