Poke And Pour Ginger Cake - A Quick, Easy & Delicious Recipe

  

This vintage Poke and Pour Ginger Cake is rich, moist, and full of warm spice—perfect for cozy gatherings and nostalgic dessert cravings. Easy to make and irresistibly delicious!

I don't think there is anything that can make your house smell better or more inviting than a gingerbread cake baking in the oven. It just smells warm and delicious.  Kind of like a Grandmotherly hug.  The smell just seems to say, "Come on in, kick your shoes off and settle down.  I'll put the kettle on!!"

There is something about the dropping temperatures in the Autumn and the impending holidays that just makes me want to bake everything gingerbread. How about you?

   

This ginger cake I am sharing with you today is similar to most gingerbread cakes in that it uses the same traditional spices and method of making, but where it differs is that I also boasts a sticky nut topping which gets applied when the cake is done.  Holes are poked into the cake and then this is poured over top.  It's returned to the oven for a few more minutes.

Some of that lush sweet and buttery topping is absorbed into the cake and the nuts get all toasty and crunchy.

 

It is a vintage recipe from 1990, adapted from one of those old grocery store cookbooks that they used to keep for sale next to the checkouts.  This one is by Pillsbury.  I had to leave my original copy over in the U.K. when I left, but thankfully I was able to buy a gently used copy on Thrift Books.

I have baked quite a few tasty recipes from this book over the years. I love older recipes such as these ones.  Simple and unpretentious, they never fail to please.

 

INGREDIENTS

NEEDED TO MAKE

POKE AND POUR GINGER CAKE

These are pretty basic store cupboard or baking cupboard ingredients.  There is nothing out of the ordinary here.

For the Cake:

• 1/2 cup (100g) soft light brown sugar, firmly packed
• 1/2 cup (140g) molasses
• 1/2 cup (120g) of vegetable oil
• 1/2 cup ((120ml) boiling water
• 1 1/2 cups (180g) plain, all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp powdered ginger
• 3/4tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 large egg

For the topping:

• 1/2 cup (100g) soft light brown sugar, firmly packed
• 1/4 cup (57g) butter
• 1/4 cup (38g) finely chopped nuts
• 2 TBS water

 

If I was in the U.K. I would use Muscovado sugar for the additional hit of molasses flavor!  Also, in the U.K. don't be tempted to use dark treacle in place of the molasses. It has far too strong a flavor. Instead use equal measure of dark treacle and golden syrup in its place. It works perfectly and gives you the right flavor.

For the best flavor make sure your spices are fresh. I like to grate my own nutmeg.

I used light olive oil.

The recipe did suggest that you could use margarine or butter for the topping. I never use margarine for anything and don't keep it in the house.

 

HOW TO MAKE

POKE AND POUR GINGER CAKE

This is a very simple cake to make. I used a whisk to put it together, which helped me not to over beat it. I highly recommend doing this rather than using an electric mixer.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and dust lightly with flour, shaking out any excess flour. (I used a really good quality nonstick pan and so it wasn't necessary to dust with any flour.)
2. Whisk the sugar for the cake, molasses, oil and boiling water together in a large bowl until the sugar dissolves. (It takes about a minute or so to do this. I used a wire whisk.)
3. Sift the flour over top along with the baking powder, soda, and spices Add the egg and beat everything together for about 3 minutes to combine. The batter should be smooth. Make sure you scrape up everything from the bottom. (Do not be tempted to over beat the cake.)
4. Pour into the prepared pan. (You can tap it lightly on the countertop to remove any air bubbles if you wish.)
5. Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the topping.
7. Combine all of the topping ingredients in a small saucepan over low heat. Cook, stirring occasionally until the butter has melted. Keep warm. (Don't let it boil and do stir it occasionally to keep everything emulsified properly.)
8. When the cake is baked remove from the oven. Pierce the top all over with the tines of a fork, taking care not to pierce right through to the bottom of the tin.  (I did this at half inch intervals, first one way and then the other.)
9. Carefully spoon the topping evenly over the top of the cake. (Do use a spoon to do this so that you can really get it even.)
10. Return the cake to the oven for a further 10 minutes.
11. Serve warm or cool. It's fabulous either way.

 

EXTRA HINTS AND TIPS

• This cake pairs beautifully with vanilla ice cream or whipped cream. If I was in the U.K. I would have no problems serving it with warm custard sauce or pouring cream.
• Do not over beat the cake as you will risk having a tough and rubbery cake. You want it to be a smooth batter, but do not go overboard.
• You can use any chopped nut for the topping that you like and enjoy. I used pecans today. Walnuts would also be very nice. I like to toast my nuts before using. 8 minutes on a baking tray in a moderate oven usually does the trick. Allow to cool before using.
• Do not be aggressive when poking the cake with the fork. You don't want to poke through all the way to the tin. Neither do you want to risk tearing the cake by making the pokes too close together.  Half inch intervals one way and then the other is enough.
• Add finely chopped candied ginger or preserved ginger to the cake batter for even more flavor.
• Reheat leftover pieces of the cake in the microwave on high for 15 to 20 seconds to bring back that just baked texture and flavor perfection.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE MOLASSES?

Molasses is pretty integral to the flavor of this cake and I do not recommend substituting it with anything else. If you live in the U.K. you can make a pretty acceptable substitute by whisking together equal parts of dark treacle and golden syrup. Dark treacle on its own has far too strong a flavor.

CAN I CUT THIS RECIPE IN HALF?

You can. Simply divide the amounts of ingredients by two. This is much easier done if you are baking by weight. Bake the cake in a 9 by 5-inch loaf tin.  The bake time should be decreased by about 5 to 10 minutes.  Check the cake at 20 minutes.

CAN THIS CAKE BE MADE AHEAD OF TIME?

Absolutely. You can make the cake up to 24 hours ahead of time.  When you are ready to serve, simply cut into squares and heat each one briefly in the microwave for about 15 seconds.

CAN THIS CAKE BE FROZEN?

Yes, you can freeze this cake. Wrap and place into an airtight freezer container. Label and date. Freeze.  You can keep this for up to 3 months frozen. Alternately you can wrap up in individual servings. Just thaw at room temperature and reheat slightly before serving.

HOW LONG WILL THIS CAKE KEEP?

This cake will keep for up to five days, stored in an airtight container. No need to refrigerate.

  

A FEW MORE GINGBREAD

RECIPES THAT YOU MIGHT ENJOY 

If you are as fond of gingerbread as I am, might I also suggest the following recipes. Prepare to fall in love.  Can there ever be such a thing as too much gingerbread??? I think not!!

GINGERBREAD CAKE WITH LEMON CREAM - This fabulous Gingerbread Cake is one of my absolute favorites.  Why? Because it is easy to throw together and the end result is moist and delicious with a beautiful crumb.  On its own it is a beautiful cake, baked in a Bundt pan and dusted with icing sugar.  That is my preferred tin to bake it in as it is really pretty, but you can also bake it in a 9-inch square tin or even in cupcake or muffin tins. The lemon whipped cream is a beautiful accompaniment. 

DEEP, DARK & DELICIOUS GINGERBREAD - Spicy, dark, dense and yes delicious. You cannot call it a pretty cake by any stretch.  It is the ugly stepsister of pretty cake. It is like the country cousin of the city mouse. This is a cake you might be tempted to overlook when glancing upon it sitting in the glass case of a bake shop. This is the kind of gingerbread cake that you could imagine Meg, Amy, Jo and Beth sitting down to enjoy on cold winter's evening while the fire burns low in the grate, whilst Marmee reads to them the latest missive from their pa. Old fashioned and delicious. The smell alone when it is baking is worth baking it and don't get me started on the taste.

  

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Yield: 12 servings

Author: Marie Rayner

Poke and Pour Ginger Cake

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Serve this delicious cake, slightly warm with some whipped cream or a scoop of vanilla ice cream on top. I guarantee nobody will be complaining. If gingerbread is a favorite thing, then you are really going to fall in love with this sticky topped gingerbread cake!

Ingredients

For the Cake:

• 1/2 cup (100g) soft light brown sugar, firmly packed
• 1/2 cup (140g) molasses
• 1/2 cup (120g) of vegetable oil
• 1/2 cup ((120ml) boiling water
• 1 1/2 cups (180g) plain, all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 1 tsp powdered ginger
• 3/4tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 large egg

For the topping:

• 1/2 cup (100g) soft light brown sugar, firmly packed
• 1/4 cup (57g) butter
• 1/4 cup (38g) finely chopped nuts
• 2 TBS water

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 9-inch square baking tin and dust lightly with flour, shaking out any excess flour.
2. Whisk the sugar for the cake, molasses, oil and boiling water together in a large bowl until the sugar dissolves.
3. Sift the flour over top along with the baking powder, soda, and spices Add the egg and beat everything together for about 3 minutes to combine. The batter should be smooth. Make sure you scrape up everything from the bottom.
4. Pour into the prepared pan.
5. Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
6. While the cake is baking, make the topping.
7. Combine all of the topping ingredients in a small saucepan over low heat. Cook, stirring occasionally until the butter has melted. Keep warm.
8. When the cake is baked remove from the oven. Pierce the top all over with the tines of a fork, taking care not to pierce right through to the bottom of the tin.
9. Carefully spoon the topping evenly over the top of the cake.
10. Return the cake to the oven for a further 10 minutes.
11. Serve warm or cool. It's fabulous either way.

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