Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup dark brown sugar, packed
- 1/2 cup golden syrup or treacle
- 1 large egg
- 1 cup hot water
- 1/2 cup whole milk
- 1/2 cup light brown sugar
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
Directions
Preheat oven to 350°F (175°C). Grease and line a 9-inch square cake pan.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.
In a large bowl, beat the butter and brown sugar until creamy. Add the golden syrup and egg, mixing well.
Gradually stir the hot water and milk into the wet ingredients.
Add the dry ingredients to the wet ingredients and mix until just smooth.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
To make the toffee sauce, combine brown sugar, cream, and butter in a saucepan.
Simmer the sauce for 3–4 minutes until thickened, then remove from heat and stir in the vanilla.
Serve slices of warm gingerbread cake drizzled generously with toffee sauce.
Frequently Asked Questions
How should I properly store leftover Sticky Gingerbread Cake to keep it moist?
This rich Sticky Gingerbread Cake is best stored tightly wrapped at room temperature for up to three days, especially if you plan to serve it with the Toffee Sauce later. If you need longer storage, wrap individual slices securely and freeze them for up to two months; allow them to thaw completely before reheating briefly.
Can I substitute the golden syrup in this gingerbread cake recipe?
Yes, you can substitute the golden syrup with an equal amount of dark corn syrup or pure maple syrup for a similar sticky texture. While molasses is traditional in some gingerbreads, using it here will significantly darken the color and intensify the flavor profile compared to the original recipe.
What is the best way to prevent my gingerbread cake from becoming too dense while baking?
To ensure a light texture, make sure your butter and brown sugar are properly creamed until light and fluffy before adding the wet ingredients. Also, avoid overmixing the dry ingredients (flour, spices, baking soda) once they are combined with the wet mixture, as overmixing develops gluten and leads to a dense cake.
