Moist ginger cake

Old-fashioned gingerbread is a Christmas classic. This moist cake has a delicious ginger molasses flavor with hints of brown sugar and cinnamon. It tastes warm and cozy, and is delicious served warm with butterscotch sauce and whipped cream.

Gingerbread cake is a moist spiced cake. This particular recipe is soft, tender and full of spice aroma of christmas. This healthy gingerbread can be baked for christmas.

Want to get the perfect dark, sticky and moist ginger cake? Look no further, this recipe using littleseed rapeseed oil is the one. With stem and ground ginger it's deliciously spicy. Moist and succelent sultanas just add to the texture. Made with rapeseed oil rather than butter.

One of my favourite cakes ever is the simple ginger cake. Every week we used to always get one of the McVities Jamaica Ginger Cakes. I think it’s the moistness of the cake that really does it, and …

Warm up your kitchen with our moist Gingerbread Cake topped with creamy, tangy cream cheese frosting! Perfectly spiced with ginger, cinnamon, and cloves, this delightful treat is ideal for cozy gatherings or holiday celebrations. Whether you're a seasoned baker or just starting out, this recipe from The Kitchen’s Aid ensures a scrumptious success every time. Click to bake and savor the comforting flavors today! #GingerbreadCake #CreamCheeseFrosting #HolidayBaking #DessertRecipe #BakingLove…

Incredibly light and moist but not too sweet

Experience the embrace of our moist Gingerbread Cake, a recipe that beautifully melds traditional spices to assemble a sense of sentimentality with every tasty piece. This cake boasts a harmony of 150 grams of all-purpose flour a blend of cinnamon, ginger and cloves and the natural sweetness derived from 120 milliliters of honey. The combination of 120 milliliters of oil and a tender crumb made with sugar or jaggery, along with the lightness provided by baking powder and soda results in a…

A beautifully golden ginger cake, moist from the infused syrup while the cake is hot. Sweet and spicy, it can be frozen and lasts for days.

A lovely light ginger cake topped with a simple lemon icing

David Lebovitz's headily spiced cake, which Amanda Hesser wrote about in The Times in 1999, calls for a quarter-pound of fresh ginger. Mr. Lebovitz, who was a pastry chef at Chez Panisse in Berkeley, Calif., has since had a long career as a cookbook author and blogger. But this recipe, from his cookbook “Room for Dessert,” is from relatively early in his writing career. Boldly flavored with just cinnamon, cloves, black pepper and, yes, a lot of fresh ginger, it is simplicity exemplified…