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ginger cake with maple glaze

Ginger Cake with a Maple Glaze

What makes this Ginger Cake with a Maple Glaze so fabulous is the fresh and candied ginger in the cake! The maple glaze is a great addition to the flavors, lathered and drizzled on top of the cake.
Course Dessert
Cuisine international
Keyword ginger, pound cake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8
Calories 5140kcal


For the cake:

  • 84 grams fresh ginger peeled and finely minced
  • 28 grams candied ginger finely chopped
  • 325 grams flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon ground
  • 1/2 teaspoon cloves ground
  • 1 teaspoon black pepper ground
  • 240 milliliters milk
  • 226 grams butter at room temperature
  • 226 grams brown sugar
  • 2 large eggs at room temperature
  • 120 milliliters molasses

For the glaze:

  • 1 cup powdered sugar
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • A pinch of salt

Special equipment:

  • oven paper


  • Preheat the oven to 325°F.
  • Line a 24 centimeter round cake pan with oven paper.
  • Lightly butter the bottom and sides of the pan.
  • Line the bottom of the cake pan with oven paper.
  • If necessary (particularly in winter) warm the butter for about 20 seconds in the microwave to soften.
  • Finely chop the fresh and .
  • Add the ginger to the milk and heat over a low flame (or in a microwave oven) for a minute or two until hot but not yet simmering. Set aside.
  • Whisk the dry ingredients together until well combined.
  • With an electric mixer on high cream the butter and sugar together until light and fluffy.
  • Add each egg, one per time, until fully blended.
  • Add the molasses until fully blended.
  • Add the flour and milk mixture, in thirds, beginning with the flour, until fully blended.
  • Pour the batter into the cake pan and bake 45 minutes until a toothpick inserted into the center of the cake comes out clean.
  • Cool the cake on a cake rack for ten minutes.
  • Loosen the cake from the sides of the pan and invert the cake onto a cake platter.
  • Remove the oven paper from the cake and discard.

For the glaze:

  • Whisk all the ingredients together until smooth.
  • Allow the cake to cool 10 to 15 minutes, then spread the glaze on top of the cake.
  • As the cake will still be warm, the glaze will drizzle down the sides of the cake.


Serving: 80g | Calories: 5140kcal | Carbohydrates: 786g | Protein: 56g | Fat: 203g | Saturated Fat: 124g | Cholesterol: 837mg | Sodium: 4171mg | Potassium: 3427mg | Fiber: 12g | Sugar: 510g | Vitamin A: 6510IU | Vitamin C: 4.2mg | Calcium: 978mg | Iron: 24.6mg