Sticky Gingerbread Cake
Prep time
Cook time
Total time
This is gingerbread like I enjoyed as a child. Perfect with a dollop of whipped cream or a scoop of ice cream.
Recipe type: dessert
Cuisine: English
Serves: 12
  • 226 grams (8 oz) unsalted butter
  • ½ cup water
  • 1 cup unsulphured molasses
  • ½ cup honey
  • 155 grams (1 cup) packed brown or Muscovado sugar
  • 385 grams ( 3 cups) all-purpose flour
  • 1½ teaspoons baking soda (bi-carb)
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 3 eggs (at room temperature)
  • ½ cup milk
  • ¼ cup applesauce
  1. Preheat oven to 165C/325F and butter and line a 13x9x2 inch pan with parchment. Leave enough paper hanging over to make handles - makes it easy to take the cake out.
  2. Add the water, molasses, honey, brown sugar and butter to a medium saucepan over medium-low heat. Stir often until the butter is just melted, then remove from the heat and pour into a mixing bowl. Leave to cool.
  3. While liquid mixture is cooling, Sift together the flour, baking soda, ginger, cinnamon, allspice, cloves and salt.
  4. When the liquid is just warm, add in the eggs, one at a time and mix well. Then add in the milk and mix again.
  5. Fold in the dry ingredients but don't worry if there's a lump or two of flour, it will bake out.
  6. Mix in the applesauce and pour into the prepared pan.
  7. Bake for 45 minutes to an hour until the top of the cake springs back when you touch it.
  8. Cool for 5-10 minutes and remove from pan and place on cooling rack.
  9. If you want dense, sticky gingerbread, cover and place in refrigerator.
  10. Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Recipe by Orgasmic Chef at