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.
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.
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.
- 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.
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).
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.
- 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.
- 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.
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.
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.
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Brown Sugar Ginger Loaf
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Cakes
- Method: Baking
- Cuisine: International
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
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:
- Preheat oven to 350º.
- Butter a medium loaf pan, 8x4-inches or similar.
- In a large bowl beat butter and sugar until creamy, about 2 minutes.
- Add eggs one at a time, beating well after each addition.
- Sift together flour, baking powder and salt.
- Add to the egg mixture in three additions, alternating with milk and vanilla in two additions.
- Pour into prepared pan and bake for about 45 minutes or until a tester comes out clean. It will become shiny on top.
- 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.
- 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:
- 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.
- Turn off heat and let ginger cool in the syrup.
- 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.
Keywords: brown sugar cake, brown sugar ginger loaf
adapted from The Pocket Cookbook, by Elizabeth Woody from Mc Call's magazine staff
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!!!
Oh, I love that idea! Hope it turned out well!
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.
★★★★★
Love the combination of brown sugar and ginger. Absolutely perfect for this holiday season.
★★★★★
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!
★★★★★
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!
★★★★★
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!
★★★★★
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.
★★★★★
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!!
I love the ginger syrup idea to moisten the cake! I think I would save some of that for cocktails after dinner! Thanks!
★★★★★
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!
★★★★★
I love how simple and easy is the cake. The syrup really makes it amazing!
★★★★★
I love anything ginger and this simple loaf sounds amazing all infused with ginger syrup! Definitely my sort of bake and will have to give it a go very soon!
★★★★★
Yum, this cake not only looks soft and moist but full of flavour. I love how taste the brown sugar and ginger combo sounds and I can't wait to try it. Cheers
★★★★★
I love that this cake can be frozen. That means I can make a big batch without worrying about any leftovers. Such a great way to start a day with a cup of your favorite hot drink!
★★★★★
Oh my this sounds just incredible!! loving the spice and sweetness of this loaf cake.
★★★★★
Oooh Never tried ginger syrup on my loaf before and this Brown Sugar Ginger Cake looks really scrumptious! It would be perfect to partner up with coffee or tea, while having a small break.
★★★★★
This brown sugar with ginger syrup sounds heavenly. I would love a slice with my tea. Ginger syrup, I think it's brilliant!
Absolutely gorgeous. I'm so taken by the simplicity of the recipe. You can never have enough of recipes like this! Paula this is just too lovely.
I like a bit if everything myself, and this ginger loaf sounds fantastic.
That looks wonderful. I love when cakes are drizzled with syrup right out of the oven. I so wish all the spring produce was still around here, along with the weather.