I feel like we are in the home stretch. The holidays are over for some of us, and for others, they are just around the corner. All of the treats have been made, the teacher gifts are wrapped and ready to be handed out, and winter vacation is just a few days away. Wow – I can’t believe I am almost there.
I can’t let this season go by without making at least one gingerbread recipe. Every year I try something different – but I always get the same result – a beautifully flavorful cake that is rich in spices and incredibly moist. This time the recipe came from Cooking Light – from a 10-year-old girl. She has started to write a column for the magazine each month – and I just love it. These are definitely recipes that my daughter could easily make. In fact – my birthday is coming up – and would you believe that my older daughter asked me what kind of cake I want?? I couldn’t believe it – she is actually going to make me a cake for my birthday. It is like a dream come true – I usually go pick out my own cake because I am so picky – it can’t be just any cake, if we are going to spend money on it – it has to be better than one I could make myself. Seriously she could make me just about anything, and I would love it.
Ok – back to this cake. So – since this came from a 10-year-old, it is super easy – and just the recipe you need as you come into the home stretch. So – if you spent all your energy on your main course – and need a quick and easy dessert for this time of year – here is your answer. Better yet – find a 10-year-old, and they can make it for you…
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 2 large eggs, beaten
- 5 tablespoons honey, divided
- 5 tablespoons molasses, divided
- 1/4 cup dark brown sugar
- 2 tablespoons butter
- 2 teaspoons grated fresh ginger
- 1 tablespoon water
- 1 teaspoon powdered sugar
Preheat oven to 400°.
Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
Pour batter into pan. Bake at 400° for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.
For a printer-friendly version of this recipe, please click here: Sticky Ginger Cake