This recipe was one I had been eyeing for a while from the beautiful blog Love Comma Cake, by New York–based food writer, recipe developer, and food stylist Samantha Seneviratne. There are a lot of ingredients in this one, but it’s worth every effort once you smell the deliciousness of fresh sticky gingerbread wafting through your kitchen.

I baked this recipe twice. The first time was a slight bake fail. The oven was set on grill when I put them in. I forgot to check the setting as Hero had used the oven last and he had used it to grill something the night before! Which meant….

….Charcoal sticky gingerbread. Personally I don’t mind eating char-burnt things (cripsy end bits of wok fried rice, the leftover bits of korean BBQ etc), but this was a bit too charred, so I sliced off that top charred layer, turned it upside down, dusted it with icing sugar and voila!


  • 1 and a 1/2 sticks unsalted butter, melted
  • 3 cups AP flour
  • 1 tbs ground ginger
  • 2 teaspoons ground cinnamon
  • 1 1/2 tsp baking soda
  • 1 tsp ground cardamom
  • 1/2 tsp coarse salt
  • 1/4 tsp ground clove
  • 3/4 cup dark brown sugar
  • 3/4 cup honey
  • 1 cup unsulphered blackstrap molasses
  • 1/4 cup finely grated fresh ginger
  • 3/4 cup sour cream
  • 1/3 cup milk
  • 3 large eggs, lightly beaten
  • icing sugar, for serving


  1. Get your oven ready, at 162C, and line your 13 x 9 inch baking tin with baking paper. 
  2. In a medium bowl, whisk flour, ground ginger, cinnamon, baking soda, cardamom, salt and ground clove. 
  3. In a large bowl, whisk melted butter, brown sugar, honey, molasses, and ginger. Stir in sour cream, milk and eggs. 
  4. Pour mixture into your baking tin and bake until a toothpick comes out with some moist crumbs attached. This should take 55 minutes approx. 
  5. Cool completely in baking tin before transferring onto a wire rack. 
  6. Cut into slices and dust with icing sugar to serve. 

The cake was so good I baked it again for the kids’ visit to their old preschool.

This time I baked a round version just to see how it would turn out.

The baking tin was a bit smaller so the cake rose right up out of the tin.

But hey it was delicious and the teachers loved it.




Your email address will not be published. Required fields are marked *


  1. MilkHoney

    That’s a cake save if ever I saw one LOL. I love that you didn’t just bin the first one. I’ve used a dusting of icing sugar to cover up a bake fail before too 🙂 The second one looks amazing. I love a chunk of gingerbread. You must be the teachers pet now *thumbs up*