Ginger Cake Ingredients:
½ cup salted butter (softened)
1 cup light brown sugar (lightly packed)
2 large eggs
¼ cup sour cream
2 cups all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ cup molasses
1 cup hot water
1/2 cup Mack’s Original Ginger
1/2 cup chopped crystallized ginger (1/8-inch dice)
Preheat oven to 350 degrees Fahrenheit.
Cream together butter and brown sugar until light and fluffy, about 1-2 mins.
Stir in eggs, sour cream, and Mack’s Original Ginger.
In a separate bowl add in flour, baking powder, salt, cinnamon and ginger.
In another bowl whisk together molasses and very hot water until completely incorporated.
Mix half of the dry ingredients into the batter, alternating with half of the molasses, mixing after each addition until all the ingredients are incorporated together. Do not overmix.
Pour batter into a greased or parchment lined 8×8 inch pan.
Bake in oven for 30-35 minutes or until a tester comes out clean and the cake springs back when touched.Frost cake with Sour Cream Frosting when cooled.
Sour Cream Frosting Ingredients:
½ cup Butter, soft
3 cups Powdered Sugar
Pinch of Salt
Zest of ½ an Orange
¼ to ½ cup Sour Cream
Small splash of Mack’s Original Ginger
Diced candied ginger for finishing, if desired
While the cake is cooling, make frosting. Using a hand-held or stand mixer, cream together the soft butter and powdered sugar until combined. Add orange zest, salt, and sour cream. Cream together until smooth and fluffy. Add in a splash of Mack’s Original Ginger and mix to combine. Once the cake is completely cooled, spread the frosting over the top in a decorative way and finish with diced candied ginger, if desired.