Cinnamon Ginger Cake

from AWW 'Cakes and Slices' cookbook

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

directions

  • 1. Cream butter and sugar in a small bowl with electric mixer until light and fluffy. Add egg, beat until combined, gradually add honey, beat well.
  • 2. Transfer mixture to large bowl, stir in half the sifted dry ingredients with half the water, then stir in remaining dry ingredients with water; stir until smooth.
  • 3. Pour into prepared tin, bake at 190 degrees celsius for about 1hour. Stand 5minutes before turning onto wire rack to cool.
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RECIPE MADE WITH LOVE BY

@KiwiMegan
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@KiwiMegan
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"from AWW 'Cakes and Slices' cookbook"
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  1. rchicano1_12428114
    Please add the pan size to the recipe. I used an 8" springform, but you did not indicate what you used.
    Reply
  2. rchicano1_12428114
    I was actually looking for a cinnamon cake when I came across this one. The spices seemed a little heavy for summer in Texas (104 F), so I did a little switcheroo.....2 tsp cinnamon, 1/2 tsp. ginger and 1/2 tsp cardamom (for a citrus hint); I also added some orange zest (about a tbsp.). I LOVE the texture of this cake, and it is so moist! The above flavor changes made it much more summery. I will make the original recipe when it actually feels like fall/winter, but thank you for this recipe. It will be much better than most spice cakes come colder temps.
    Reply
  3. Rossy
    Thank you for posting this. I was looking for a quick, easy but tasty ginger cake recipe to try and this is it. It turned out so good it´s almost all gone! Very light and moist and if you can bare to wait a couple of days the flavour improves. Have passed the recipe onto my daughter in law and have to make another cake for my Spanish friends (I live in Andalucia).
    Reply
  4. KiwiMegan
    from AWW 'Cakes and Slices' cookbook
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