Recipes > Sticky Ginger Cakes with Cranberry & Salted Caramel
Sticky Ginger Cakes with Cranberry & Salted Caramel

Sticky Ginger Cakes with Cranberry & Salted Caramel

Courses: Desserts & Treats

  • Serves: 18-20 cakes

  • Difficulty: Medium

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!


  1. Preheat oven to 350°F.
  2. Prepare your muffin tins by brushing with softened butter and lining the bottom of each with a small circle of parchment cut to fit.
  3. 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.
  4. Using an immersion blender, regular blender, or food processor, blend mixture until chunky-smooth.
  5. 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.
  6. Add eggs one at a time, pausing to scrape the bowl as before.
  7. Add vanilla, Farm Boy™ Canola Oil, molasses, and date-ginger mixture. Mix until combined, scraping bowl as needed.
  8. In another bowl, whisk flour, baking powder, salt, ground ginger, Farm Boy™ Organic Allspice, and ground cinnamon until combined.
  9. Mix the dry ingredients to the wet in 2 additions with the mixer on low speed, pausing to scrape the bowl one last time.
  10. Stir the cranberries into the batter and spoon into the prepared muffin tins until 3/4 full.
  11. Bake for 17-18 minutes until a toothpick inserted into the centre of a cake comes out with just a few crumbs.
  12. 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.
  13. For the salted caramel sauce: Heat a small saucepan over medium.
  14. Once heated add butter and allow to melt.
  15. Add brown sugar and cream and stir constantly until sugar is dissolved.
  16. Simmer for 3 minutes, increasing heat just a little if needed to bring to a simmer. Stir now and then.
  17. Remove caramel from heat and stir in salt. Taste to check salt level and adjust as desired.
  18. Pour over warm sticky ginger cakes and serve with Farm Boy™ Vanilla Ice Cream.
  19. Cool leftover sauce to room temp, transfer to a mason jar, and store in the fridge for up to 2 weeks.


  • 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 (946 ml)
  • 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 (24 g)
  • 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
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