Sticky Toffee Ginger Cakes

Three glazed gingerbread loaves, topped with tiny gingerbread men decorations, each adorned with colorful candy ties. These irresistible desserts are arranged in a row on a tray—perfect for those who simply can't get enough of holiday treats.

4.64 from 19 votes

Indulgent yet wonderfully light, these individual cakes are dipped in a sticky toffee glaze - keep them in the freezer and glaze before serving for a last minute dessert!

Course Dessert

Cuisine American

Keyword ginger cake, ginger cake recipes, sticky toffee ginger cake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 503

Author Erren Hart

Ingredients

For the cake:

2¼ cups all-purpose flour
1 teaspoon ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons baking powder
½ teaspoon salt
6 oz butter 1½ sticks/¾ cups/12 tablespoons
½ cup molasses
½ cup golden syrup or golden corn syrup
½ cup brown sugar packed
½ cup milk
3 tablespoons fresh ginger finely grated
2 large eggs lightly beaten
1½ teaspoons vanilla extract

For the Sticky Toffee Glaze:

1½ sticks butter
1 cup light brown sugar packed
1½ cup milk
2 teaspoons vanilla extract

US Customary - Metric

Instructions

For the cakes:

Preheat oven to 350F
Grease a 12 section rectangle cake pan or mini loaf pan
Sift together the flour, ground ginger, ground cinnamon, nutmeg, baking powder, and salt into a large bowl. Set aside.
In a small saucepan melt together the butter, molasses, golden syrup, and brown sugar until everything is melted (being careful not to bring to a boil). set aside to cool.
Add the milk, ginger, and eggs to the flour mixture and mix until combined.
Mix in the syrup mixture.
Add equal amounts of the batter into the pan and bake for 20 minutes or until a cake tester comes out clean. Leave to cool while you prepare the glaze.

For the Sticky Toffee Glaze:

Melt butter in a medium saucepan over medium-low heat. Add the brown sugar to the melted butter and cook, stirring constantly, for 1 minute (be sure the butter and sugar are completely combined and you can't see any separated butter in the mixture). Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
Add the milk and vanilla. Bring to a boil over medium heat. Continue cooking, stirring, for 2 minutes.
Remove from heat and set aside to cool. The longer it cools, the thicker it becomes.
Place some baking paper under a wire rack. Once the glaze is cool enough to touch but still warm, dip each cake into the glaze and place onto the cooling rack to set.

Notes

I got my gingerbread men to decorate at a local supermarket, but I've seen a set here on Amazon that will work just as well. Click here to get them (#paidlink).

Nutrition