Sticky Ginger Cake

Recipe is from Cooking Light.

• Ready In: 45 mins
• Serves: 16

Ingredients

•  cooking spray
• 1  cup 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 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

Directions

1. Preheat oven to 400°.
2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
3. 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.
4. 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.