Soaked Ginger Cake with Brown Sugar Sauce (Gingerbread poke cake)

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This gingerbread cake with a buttery brown sugar sauce is rich, moist and flavourful. A dollop of whipped cream is all it needs.


  • 2 1/4 cups flour (works with brown rice flour)
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 3/4 cup water
  • 3/4 cup oil
  • 3/4 cup Crosby’s Fancy Molasses
  • 2 eggs

Buttery Brown Sugar Sauce

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/3 cup water



  1. In a large bowl combine dry ingredients.
  2. In another bowl beat together the water, oil, eggs and molasses.
  3. Add wet ingredients to dry and mix well.
  4. Pour into a greased 8” x 8” pan.
  5. Bake at 350 for 45 -55 min until the edges of the cake start to pull away from the sides of the pan.

Optional: Add 1/4 cup chopped candied ginger to the batter.

While the cake is in the oven prepare the sauce:

Buttery Brown Sugar Sauce

  1. Heat until butter is melted and sugar is dissolved.
  2. Add water.
  3. When cake is cooked, cool in pan for 10 minutes then prick with a fork or skewer and pour over the sauce.
  4. Serve cake warm with whipped cream.

Poke holes in the cake for the sauce to soak through: While the sauce is still hot…Spoon it over the cake, taking care to cover it well.

Pour every last drop (no matter how tempting it is to save a spoonful for yourself).

Serve immediately, while it’s still warm.