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Home » Recipes » Cakes, Cupcakes & Cheesecakes

Published: Oct 20, 2019 · Updated: Sep 10, 2020 by Paula Montenegro
Income from ads and affiliate links43 Comments

Brown Sugar Ginger Cake

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Brown Sugar Ginger Loaf long pin with text
Brown Sugar Ginger Loaf long pin with text

A beautifully golden loaf cake super moist by the ginger syrup that is infused while the cake is hot. Sweet and spicy, it's simply delectable! It can be frozen and lasts for days.

Table of Contents show
Ingredients for the cake and syrup:
There are no complicated steps in this brown sugar ginger cake.
How to add the ginger syrup:
Brown Sugar Ginger Loaf
Ingredients
Nutrition

Whole and sliced brown sugar loaf on paper, yellow flower, jar with syrup

We can call this a cake, a loaf cake, even a pound cake (though it contains milk which dense pound cakes usually do not) because it is a simple, almost plain vanilla cake if you leave the ginger syrup out. 

But really, why on earth would you? 

A simple cake with a simple ginger syrup is just perfect. Especially if the said syrup is poured on the cake while still hot and it seeps inside, leaving a super moist crumb and trickles of sweet and spicy goodness inside. 

Brown sugar loaf ingredients in bowls on white surface

Ingredients for the cake and syrup:

As you can see above, this cake recipe uses regular, every day, pantry staples. 

  • Brown sugar: being the star of this cake, I want to clarify that any type of brown sugar can be used. I usually favor a darker one, but lately, I haven't been able to find it, so light sugar it is. The difference is in the depth of flavor. I find that darker sugar has a more pronounced caramel/molasses flavor, and that translated to the cake. But they all work. 
  • Milk: Whole, low fat, and almond milk, they all work. 

Ginger syrup ingredients in metal saucepan

  • The ginger syrup has 3 ingredients: honey, water and fresh ginger (image above). If you're a ginger and honey fan like I am, they are regular pantry staples for you too. 

There's not much to making this part of the recipe. Simply boil the three ingredients until they thicken and become syrupy. 

Brown Sugar Ginger Loaf process Collage 1

There are no complicated steps in this brown sugar ginger cake. 

  • It's a simple butter cake where after creaming butter and sugar the eggs are added one at a time (image above, left).
  • Then the dry ingredients are added alternating with the milk (image above, center). 
  • After it is all well mixed and no lumps remain, the batter is poured into the prepared loaf pan (image above, right). 

Poking loaf cake in the pan on a wire rack

How to add the ginger syrup:

This part is easy and it gives this loaf cake a lot of extra moisture and a sharp but sweet ginger flavor. 

I do it while the cake is still super hot and in the pan. 

  1. Poking: I use a brochette stick (regular bamboo sticks) or my cake thermometer (image above). It is thick enough to make a good hole without tearing the cake surface too much. Poke the whole surface for better results. 
  2. Add syrup: you can use a jar and pour it (image below, left). It will flow to the sides. You can bring it back to the top with a spoon and redistribute it again, or aid yourself with a spoon/spatula while slowly pouring the syrup so that most of it remains in the center of the cake. Or you can use a brush and patiently apply the syrup to the whole surface (image below, right). 

I do it both ways. First I pour half the syrup and let it flow to the sides, and then brush the rest to make sure the whole surface is covered in this sticky and fantastic ginger honey syrup. 

Adding syrup to loaf cake in pan, on a wire rack

This recipe is very old-fashioned, makes just one loaf and has that slight caramel tone but is really a very plain flavor that allows for add-ons like nuts, dried fruits or chopped chocolate to be added.

You can also glaze it after adding the syrup, letting it cool and removing it from the pan. I suggest a simple powdered sugar glaze with some of the ginger syrup as the liquid part. 

Whole and sliced brown sugar loaf on paper, yellow flower, jar with syrup

Other recipes you might like:
Vanilla Poppy Seed Bundt Cake
Blueberry Applesauce Pecan Bread
Apple Walnut Loaf Cake
Lemon Pound Loaf Cake
Brown Butter Cake
Lemon Poppy Seed Bundt Cake

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

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Whole and sliced brown sugar loaf on paper, yellow flower, jar with syrup

Brown Sugar Ginger Loaf

★★★★★ 5 from 14 reviews
  • Author: Paula Montenegro
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: International
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Description

A beautifully golden Brown Sugar Ginger Loaf cake super moist by the syrup that is infused while the cake is hot.

Sweet and spicy, it's simply delectable! It can be frozen and lasts for days.


Ingredients

Scale

For the brown sugar loaf cake:

  • ⅓ cup (75g) unsalted butter, at room tº
  • ¾ cup (150g) light brown sugar (dark brown sugar works also)
  • 2 eggs, at room t°
  • 1 ¾ cups (250g) all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon salt
  • ⅔ cup (170g) milk
  • ¼ teaspoon vanilla extract

For the Ginger Honey syrup:

  • ½ cup honey
  • ½ cup water
  • ½ oz fresh, peeled ginger, chopped or sliced

Instructions

For the brown sugar loaf cake:

  1. Preheat oven to 350º.
  2. Butter a medium loaf pan, 8x4-inches or similar.
  3. In a large bowl beat butter and sugar until creamy, about 2 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Sift together flour, baking powder and salt.
  6. Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
  7. Pour into prepared pan and bake for about 45 minutes or until a tester comes out clean. It will become shiny on top.
  8. Transfer to rack, poke surface of loaf with a wooden brochette skewer, cake thermometer or similar, and pour ½ of the honey syrup on top of hot cake. Brush the remaining half so that all top surface is well covered.
  9. Let cool before removing from pan. If the sides are stuck from the syrup, run a smooth bladed knife around the edges so that it unmolds without breaking.

For the Ginger Honey Syrup:

  1. Put three ingredients in a small saucepan, cover and let boil for about 5 minutes. It depends a lot on how thick you want the syrup.
  2. Turn off heat and let ginger cool in the syrup.
  3. Refrigerate until ready to use. Bring to room t° when you want to use or microwave for 20 seconds or so before pouring onto cake.

Notes

Tips & tricks for making this recipe:

  • Brown sugar: being the star of this cake, I want to clarify that any type of brown sugar can be used. I usually favor a darker one, but lately, I haven't been able to find it, so light sugar it is. The difference is in the depth of flavor. I find that darker sugar has a more pronounced caramel/molasses flavor, and that translated to the cake. But they all work.
  • Milk: Whole, low fat, and almond milk, they all work.
  • Bundt or round cake: double the recipe and use a 10-cup bundt cake pan or 9-inch round one.
  • Syrup: you can add the room t° syrup to a hot cake or a hot syrup on a room t° cake. That way it will seep and infuse the cake better.
  • Storing: the cake can be frozen (well wrapped) or kept at room t° for 2 days, well wrapped.

Nutrition

  • Serving Size: ⅛
  • Calories: 314
  • Sugar: 31.8 g
  • Sodium: 109.6 mg
  • Fat: 9.1 g
  • Carbohydrates: 55 g
  • Protein: 5.3 g
  • Cholesterol: 67 mg

Keywords: brown sugar cake, brown sugar ginger loaf

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

adapted from The Pocket Cookbook, by Elizabeth Woody from Mc Call's magazine staff

« Lemon Crinkle Cookies (with video!)
Semolina Bread Recipe »

Reader Interactions

Comments

  1. Rebecca says

    July 24, 2020 at 6:19 pm

    I was looking for a way to use up some extra Ginger Simple Syrup that I had on hand for cocktails and if this cake tastes even half as good as the batter (I added a tiny bit of the syrup to the batter before baking too), this is gonna be a major hit in my family!!!

    Reply
    • Paula Montenegro says

      July 24, 2020 at 8:37 pm

      Oh, I love that idea! Hope it turned out well!

      Reply
  2. Natalie says

    October 29, 2019 at 2:55 pm

    This cake looks delicious. Moist and flavorful. I bet it will go perfectly with cup of coffee. I must give it a try. Thanks for sharing this lovely recipe.

    ★★★★★

    Reply
  3. GUNJAN C Dudani says

    October 28, 2019 at 10:54 am

    Love the combination of brown sugar and ginger. Absolutely perfect for this holiday season.

    ★★★★★

    Reply
  4. Jo says

    October 28, 2019 at 7:49 am

    That's one incredible looking loaf! It looks so tempting and the spices used are perfect! A slice of this cake with coffee in the morning would be heavenly!

    ★★★★★

    Reply
  5. Amy says

    October 28, 2019 at 1:55 am

    I love how this bread is similar to a poke cake. The honey ginger glaze brings so much flavor to the table—I love it! I also appreciate how simple this is to put together, great recipe!

    ★★★★★

    Reply
  6. Denise says

    October 26, 2019 at 9:54 am

    Oh this ginger cake... it looks scrumptious!! It is a must try for sure, I think it will become a regular treat to make for my family, without a doubt!

    ★★★★★

    Reply
  7. Marisa F. Stewart says

    October 24, 2019 at 4:01 pm

    The cake looks super dense and moist. The addition of the ginger syrup not only gives the cake flavor, but also ensures that it stays moist. What a great treat in the afternoon with a cup of coffee or tea.

    ★★★★★

    Reply
  8. Tara says

    October 23, 2019 at 10:18 am

    This is a seriously beautiful cake! The honey ginger syrup just takes it right over the top and it sounds like such a delicious addition to what already sounds like a great cake (I'm a sucker for anything with brown sugar in the name). Thank you for sharing!!

    Reply
  9. Analida Braeger says

    October 22, 2019 at 9:59 am

    I love the ginger syrup idea to moisten the cake! I think I would save some of that for cocktails after dinner! Thanks!

    ★★★★★

    Reply
  10. Angela says

    October 22, 2019 at 9:55 am

    The perfect loaf recipe! I absolutely loved this. The flavors are just incredible. It will definitely be on repeat in my house this fall. Thanks so much for sharing!

    ★★★★★

    Reply
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Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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