Soft Ginger Cakes
Soft ginger cakes feature warm ginger flavor and a moist, tender texture, perfect for cozy afternoons or as a sweet treat for ginger lovers.
Ingredients
Instructions
- Cream sugar well with margarine.
- Stir soda into buttermilk.
- Combine the ingredients and drop on a greased and floured cookie sheet.
- Brush top with well beaten egg.
- Bake at 375°F for approximately 10 to 12 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the granulated sugar with brown sugar. You can also use whole wheat flour instead of all-purpose flour for a nuttier taste. Make sure to sift the flour lightly to keep the cakes airy. If you prefer a spicier kick, add an extra half teaspoon of ginger or even some ground cinnamon.
Serving Suggestions
These soft ginger cakes are delightful on their own, but they pair beautifully with Brown Sugar Caramel Icing for a decadent treat. Serve them alongside a warm cup of tea or coffee for a cozy afternoon snack. You can also enjoy them as a dessert after a hearty meal, perhaps with a side of fruit salad or ice cream.
Storage & Reheating
Store leftover ginger cakes in an airtight container at room temperature for up to three days. If you need to keep them longer, refrigerate for up to a week. To reheat, simply pop them in the microwave for a few seconds or warm them in an oven at 350°F for about five minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Ginger Cakes contains roughly 74 calories, with 2g protein, 14g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of buttermilk?
Yes, you can use regular milk in place of buttermilk. To mimic the acidity of buttermilk, add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit for about 5 minutes before using it in the recipe.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more buttermilk, one tablespoon at a time, until you achieve the desired consistency. The batter should be thick but still droppable onto the cookie sheet.
How can I make these cakes vegan?
To make these cakes vegan, substitute the margarine with a plant-based butter and replace the buttermilk with a dairy-free alternative. You can create a vegan buttermilk by mixing soy or almond milk with a tablespoon of vinegar, allowing it to curdle before adding it to the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).