Delicious orange-tinged gingerbread cookies. You can’t keep them a secret when they smell so delicious.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 12 |
| Yield: | 1 9-inch tube cake |
Ingredients
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- 4 teaspoons ground ginger
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup butter
- 1 ¼ cups packed brown sugar
- 4 eggs
- ¼ cup grated fresh ginger root
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons confectioners’ sugar for dusting
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch fluted tube pan, such as Bundt.
- Sift together flour, baking powder, ground ginger, cinnamon, and salt. Set aside.
- In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in grated ginger root and vanilla. Beat in flour mixture alternately with milk, mixing just until incorporated. Pour batter into the prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate. Dust lightly with confectioners’ sugar before serving.
Nutrition Facts
| Calories | 362 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 11 g |
| Sodium | 365 mg |
| Sugars | 25 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe makes a delicious, moist cake packed with ginger flavor that’s not too sweet. I substituted unsweetened almond milk and added a tsp of galangal, a half tsp of fresh ground cardamom and a pinch of allspice to the dry ingredients. I sprinkled a tiny bit of bronze edible glitter on top, giving the finished cake a subtle shimmer. I shared this cake with a small group of friends — it was a big hit.
Delicious
This cake tastes DELICIOUS!! I altered the recipe to make it gluten free and egg free. I swapped 3/4 cup flax egg for the four eggs and 2 1/2 c. gluten free flour (brown rice, potato starch & tapioca starch) + 1/2 tsp xanthan gum. It came out a little chewy, but I suspect that the flax egg was the culprit. I’ll try it again with 1/2 cup and see if it works. I’ll also make it as cupcakes and add some crystallized ginger to the top for a lil’ extra kick!
Super delicious! I can see me making this once a month. Basically followed the recipe except I’m not exactly sure how much fresh ginger I ended up with because I just grated everything I had. If I had to guess I went a bit over what was called for. I also didn’t have enough brown sugar so substituted what I didn’t have with cane sugar. It was probably 3 parts cane to 1 part brown and used a bit less than called for. I think it came out perfect but will try to follow things exactly next time to see the difference. Anyway, highly recommend this recipe.
No revisions. Made as is to rave reviews! Ages 8-80 all loved it (provided you like ginger )
With the COVID19 isolation I had to make some changes: I used 1+1/2 cups fresh ginger (peeled, dunked in boiling water, and pulverized in the food processor) and no dry ginger. I used leftover matzos ground back into “flour” for 2 cups of the flour. And I used allspice because I had no cinnamon. It’s still delicious! I was so glad to find this recipe so I could use all the fresh ginger I had!
It was okay but will not bake again. It wasn’t dry, but felt like it could’ve greatly benefited from frosting or a sugar glaze.
Excellent recipe. I tripled the ginger root and added 1/2cup powder sugar to the batter. It was delicious. Needed only 40 minutes to bake. Finished it off with 1Tbs lemon juice and 2/3 cup powder sugar glaze.
I will never not love this recipe! Follow it exactly but add MORE ginger.
I admit that I tweaked this one, partly out of necessity, but I honestly believe it would have been fabulous made exactly as written. I didn’t have enough ground ginger, so used 1 tsp ginger and 3 tsp allspice. I thought the batter was a little bland, so I soaked the finished cake in a brown sugar/butter/rum glaze. That being said, this cake has an *amazing* ginger bite to it, wonderful texture and flavor, and even the middle part where the glaze didn’t reach was moist. The fresh ginger bumps up the “wow” factor for sure. Will definitely be making this one again.
This recipe is so delectable that most of the people I gave this to for Christmas this year were very impressed with how delicious it was. Loved it myself! It will be my go to ginger cake.
Yum this cake is amazing! I made a few adjustments: I cut the sugar to 1 cup, I used olive oil (3/4 c.) instead of butter, and I only used 3 eggs since mine were looking very large. The cake has a very unique and delicious flavor. I ended up making two layers from this recipe and turned it into a Victoria Sponge cake (I put apple butter in between the layers and covered the top in fresh whipped cream). This recipe will definitely be a go to cake recipe for me!
If you love ginger, you will love this cake. It is delicious and a refreshing change of pace from other flavors.
I’m making this again for sure …. I upped the ginger even more because we like it hot and snappy but in honesty the recipe is pretty well perfect
I’ve made this twice now. The first time with fresh ginger and this time I used shredded coconut instead. ( 1/4 cup) Next time I will add a bit more coconut and make a glaze. This is a great cake as its not real sweet. Fantastic with coffee.
Good recipe! Moist and filled with spices. Great holiday cake recipe! Thanks for sharing!
Excellent recipe! I used a full cup of ginger that I pulverized in a food processor with the cup of milk. I know some had complained about the grating so I thought of a lazy escape. I ended up straining the hairy bits out with a seive. The trick was scraping the fine ginger meat off of the outside with a spoon. Instead of molasses I used 1/4 cup of very dry pitted dates soaked in 1/4 of water. I also kicked in 1tbsp of fine Turkish coffee to kick in a hint of dark fruit flavor.
Good and easy to make
I substituted with gluten free flour. Was excellent!
I used a plain old cake tin, followed recipe to a t, except I used jarred ginger root. I love ginger, I wanted a more of a sticky ginger cake, so maybe I should have followed a recipe that included syrup or something, & thought the ginger flavour was subtle, so made up for this by making a ginger orange butter cream decoration. This was easy to follow and turned out tasty & moist, no complaints from my partner or colleagues at work. 8
I made the cake as written but not sweet enough. I wasn’t expecting a very sweet cake but there needed to be some sweetness. I ended up fixing it as best I could with a glaze over the powdered sugar. I was trying it out for Thanksgiving, I will be taking something else. Need to experiment with amount of sugar in cake.