Recipe created by Camille Arcese @camicooks
These cakes are decadent, beautifully spiced, dense, and moist! The fresh cranberries beautifully contrast the sticky-sweetness of the cakes – they’re a treat that will have everyone raising an eyebrow with delight.
Note: For a how-to on preparing the muffin pan, head to my @camicooks Instagram Reels!
Directions
- Preheat oven to 350°F.
- Prepare your muffin tins by brushing with softened butter and lining the bottom of each with a small circle of parchment cut to fit.
- For the ginger cakes: Add chopped dates, ginger, and baking soda to a heat-safe bowl and cover with the boiling water (just one cup). Leave to soften for 10 minutes.
- Using an immersion blender, regular blender, or food processor, blend mixture until chunky-smooth.
- Mix the butter and brown sugar together with an electric mixer on medium speed until fluffy, scraping the sides of the bowl with a rubber spatula as needed.
- Add eggs one at a time, pausing to scrape the bowl as before.
- Add vanilla, Farm Boy™ Canola Oil, molasses, and date-ginger mixture. Mix until combined, scraping bowl as needed.
- In another bowl, whisk flour, baking powder, salt, ground ginger, Farm Boy™ Organic Allspice, and ground cinnamon until combined.
- Mix the dry ingredients to the wet in 2 additions with the mixer on low speed, pausing to scrape the bowl one last time.
- Stir the cranberries into the batter and spoon into the prepared muffin tins until 3/4 full.
- Bake for 17-18 minutes until a toothpick inserted into the centre of a cake comes out with just a few crumbs.
- Use a mini offset spatula to easily loosen the sides of the cakes if needed, then invert onto a cooling rack until ready to serve but do warm them up before serving if they’ve cooled too much.
- For the salted caramel sauce: Heat a small saucepan over medium.
- Once heated add butter and allow to melt.
- Add brown sugar and cream and stir constantly until sugar is dissolved.
- Simmer for 3 minutes, increasing heat just a little if needed to bring to a simmer. Stir now and then.
- Remove caramel from heat and stir in salt. Taste to check salt level and adjust as desired.
- Pour over warm sticky ginger cakes and serve with Farm Boy™ Vanilla Ice Cream.
- Cool leftover sauce to room temp, transfer to a mason jar, and store in the fridge for up to 2 weeks.
Ingredients
- Sticky Ginger Cakes
- 1 ½ cups cranberries fresh, unthawed, or frozen
- 175 g deglet dates pitted, roughly chopped
- 75 g candied ginger roughly chopped
- 1 tsp baking soda
- 1 cup boiling water
- 1/3 cup unsalted butter room temperature, plus more for greasing pans
- ½ cup dark brown sugar packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 Tbsp Farm Boy™ Canola Cooking Oil
- ¼ cup molasses
- 1 ¼ cup all-purpose flour
- 1 tsp baking powder
- ¾ tsp sea salt
- 1 tsp ground ginger
- ¼ tsp Farm Boy™ Allspice
- 1/8 tsp ground cinnamon
- Salted Caramel
- ½ cup unsalted butter (1 stick)
- 1 cup dark brown sugar
- 1/3 cup whipping cream
- ½ tsp sea salt
