Showing posts with label gingerbread. Show all posts
Showing posts with label gingerbread. Show all posts
If you’re craving something warm, comforting, and perfectly spiced, this Gingerbread Cake for One is the little treat you’ll want to keep in your back pocket. It captures all the nostalgic flavors of classic gingerbread — molasses, cinnamon, ginger, nutmeg, cardamom, and cloves — but in a quick, single‑serve cake that bakes up soft and fragrant in just minutes. No leftovers, no fuss, just a cozy dessert made exactly for the moment you need it.
This small‑batch gingerbread is ideal for small families, last‑minute cravings, or anytime you want the taste of homemade gingerbread without baking a whole pan. It’s simple, satisfying, and wonderfully delicious — the kind of recipe that makes your kitchen smell festive, even on an ordinary day.
Whether you enjoy it plain, dusted with icing sugar, with some warm lemon curd on the side, a dollop of whipped cream, or warm with a drizzle of single cream, this little cake delivers big comfort in every bite.
Cooking for one is often be a great challenge, especially if you want to keep things delicious and interesting, and when it comes to desserts that challenge is multiplied. As one person (two with my daughter here) I don't necessarily want a ton of cakes, puddings, etc. hanging around in my house tempting me. That's when things like mug cakes come in really handy.
Mug cakes cook quickly and in the microwave, making them ideal for warm weather cooking. They also basically only make one or two servings, which makes them ideal for the smaller family.
I adore gingerbread. I think of all of the cakes out there that you can bake, a gingerbread cake is one of my favorites. This Gingerbread Cake for one was just the right size for Eileen and I to share. It would have been the right size for one person, but we are watching our figures, or at least trying to.
It has a beautiful gingerbread flavor, every bit as spicy and delicious as a full sized cake would be. If I had to give any caution at all, it would be to keep an eye on it while cooking, and go for the lesser cook time so that it does not dry out.
This was fabulous dusted with icing sugar and served with a dollop of warmed lemon curd. Ginger and lemon are perfect flavor partners. Quick, easy and delicious works for me every time.
INGREDIENTS NEEDED
TO MAKE
GINGERBREAD CAKE FOR ONE
Simple store cupboard ingredients.
- 3 TBS plain all-purpose flour
- 1 TBS soft light brown sugar, packed
- 1/4 tsp baking powder
- 1/2 tsp powdered ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp grated nutmeg
- 1/8 tsp ground cardamom
- 1 TBS molasses
- 1 TBS milk
- 2 tsp oil (can use any kind of oil you wish, coconut, canola, sunflower, etc.)
- 1/2 to 1 tsp icing sugar to dust on top
- warmed lemon curd to serve (optional)
NOTES ON INGREDIENTS
Do not use self rising flour. Plain all purpose flour is needed.
For a deeper molasses flavor you can use soft dark brown sugar, or muscovado sugar. If I was in the U.K. I would use muscovado sugar.
Do not use baking soda instead of baking powder.
In the U.K. you can use dark treacle or a combination of dark and light treacle. It all depends on how much molasses flavor you wish to have.
I used whole, full fat milk. You can use a milk substitute to keep this dairy free if you wish.
I used sunflower oil.
HOW TO MAKE GINGERBREAD CAKE FOR ONE
This really is very simple to make. You can be enjoying this delicious dessert for one in less than five minutes all totaled.
- Butter a 4 ounce baking cup really well. Set aside. (You can also use a non-stick cooking spray.)
- Whisk the flour, baking powder and all of the spices together in a bowl along with the brown sugar. Mix to combine well together. (I use a wire whisk for this and really make sure everything is evenly mixed.)
- Add the milk, molasses and oil. Mix everything well together until smooth. (Again I use my small wire whisk.)
- Pour into the prepared baking cup. (I would recommend a deeper cup than a shallow one with a wider surface.)
- Microwave for anywhere between 45 seconds to 1 minute. It all depends on the strength of your microwave. (Check at 45 seconds and do note that it will continue to cook a bit after you take it out of the microwave so less is really more.)
- Serve warm, dusted with icing sugar if desired. A bit of warmed lemon curd goes nicely drizzled on top.
HINTS AND TIPS FOR SUCCESS
- Read through the recipe several times before beginning.
- Assemble all of your ingredients prior to beginning.
- Measure everything precisely as per the recipe ingredients list.
- Follow the timings. It may take slightly less time or even longer depending on the strength of your microwave oven.
- For a deeper molasses flavor use soft dark brown sugar
- Use a deep ramekin rather than a wide and shallow one to give the best results.
FREQUENTLY ASKED QUESTIONS
CAN THIS BE DOUBLED?
You could certainly double the ingredients, but do divide between two ramekins and bake separately.
HOW CAN I KEEP THIS FROM OVERFLOWING AND DRYING OUT?
First of all use the correct sized mug. Secondly do not overcook it.
IS THERE REALLY NO EGG IN THIS CAKE?
Yes, there is no egg in this cake.
CAN I MAKE THIS GLUTEN FREE?
Yes, simply use a gluten free flour that measures one for one.
CAN I MAKE THIS DAIRY FREE?
Yes, simply use a non-dairy type of milk product in it's place.
WHAT KIND OF CONTAINERS ARE SUITABLE FOR COOKING THIS CAKE?
You can use any cup, ramekin, or mug that is microwave safe. I prefer glass or ceramic. DO NOT use any type of plastic, metal or container with lead in it such as some stoneware. It should be food friendly.
A FEW OTHER CAKES FOR ONE
THAT YOU MIGHT ENJOY
Delicious cakes sized for one? Count me in!
STICKY TOFFEE PUDDING CAKE FOR ONE - A two minute hug in a mug. This Sticky Toffee Pudding Cake for One is pure, decadent comfort — the kind of dessert that feels far too luxurious for how quick and simple it is. In just a couple of minutes, you whisk together melted butter, brown sugar, vanilla, and rich date syrup, then microwave it into a warm, tender, sticky‑sweet cake that tastes just like the classic British pudding. And then comes the best part: a glossy, buttery toffee sauce that melts down into the warm cake, soaking every crumb in caramel goodness. Add a splash of cream (if you dare!) and you’ve got a dessert that’s dangerously delicious… and dangerously fast. It’s everything people love about traditional Sticky Toffee Pudding — the deep date flavor, the moist crumb, the luscious sauce — but made in a single mug, just for you. No leftovers, no fuss, no waiting. Just instant comfort, ready whenever the craving strikes. A modern classic, perfectly portioned, and absolutely swoon‑worthy.
CARAMEL APPLE MUG CAKE - A warm gooey treat in minutes. This Caramel Apple Mug Cake is the perfect little indulgence when you’re craving something warm, sweet, and comforting right now. Made with cinnamon, applesauce, and a touch of warming spice, it cooks into a soft, tender cake in under two minutes — no eggs, no fuss, and absolutely no rubbery texture. In fact, it stays beautifully moist and light, thanks to the applesauce and simple pantry ingredients. The real magic, though, is the homemade salted caramel sauce. Rich, buttery, and impossibly easy to make, it soaks into the warm cake and creates that irresistible sticky‑toffee‑meets-apple-pie vibe. A swirl of whipped cream on top turns it into a cozy, café‑style dessert made just for you. It’s quick, it’s comforting, and it’s the perfect way to treat yourself without baking a whole cake. A little apple hug in a mug.
Pin this recipe to your Cooking for One, Mug Cakes, Desserts or Gingerbread Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow.
Yield: One delicious Serving
Gingerbread Cake for One
Prep time: 2 MinCook time: 1 MinTotal time: 3 Min
This tasty gingerbread cake cooks in about a minute in the microwave. Moist and delicious. A bit of warmed lemon curd on the side goes very nicely.
Ingredients
For the cake:
- 3 TBS plain all-purpose flour
- 1 TBS soft light brown sugar, packed
- 1/4 tsp baking powder
- 1/2 tsp powdered ginger
- 1/8 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp grated nutmeg
- 1/8 tsp ground cardamom
- 1 TBS molasses
- 1 TBS milk
- 2 tsp oil (can use any kind of oil you wish, coconut, canola, sunflower, etc.)
- 1/2 to 1 tsp icing sugar to dust on top
- warmed lemon curd to serve (optional)
Instructions
- Butter a 4 ounce baking cup really well. Set aside.
- Whisk the flour, baking powder and all of the spices together in a bowl along with the brown sugar. Mix to combine well together.
- Add the milk, molasses and oil. Mix everything well together until smooth.
- Pour into the prepared baking cup.
- Microwave for anywhere between 45 seconds to 1 minute. It all depends on the strength of your microwave.
- Serve warm, dusted with icing sugar if desired. A bit of warmed lemon curd goes nicely drizzled on top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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.
- 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.)
- 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.)
- 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.)
- Pour into the prepared pan. (You can tap it lightly on the countertop to remove any air bubbles if you wish.)
- Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the topping.
- 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.)
- 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.)
- 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.)
- Return the cake to the oven for a further 10 minutes.
- 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.
Pin this recipe to your Desserts, Baking, Cake or Gingerbread boards on Pinterest and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 12 servings
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
- 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.
- Whisk the sugar for the cake, molasses, oil and boiling water together in a large bowl until the sugar dissolves.
- 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.
- Pour into the prepared pan.
- Bake in the preheated oven for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, make the topping.
- Combine all of the topping ingredients in a small saucepan over low heat. Cook, stirring occasionally until the butter has melted. Keep warm.
- 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.
- Carefully spoon the topping evenly over the top of the cake.
- Return the cake to the oven for a further 10 minutes.
- Serve warm or cool. It's fabulous either way.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons