Sticky Ginger Cake

• Cooking spray
• 4.5 ounces all-purpose flour (about 1 cup)
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon salt
• 1 cup low-fat buttermilk
• 2 large eggs, beaten
• 5 tablespoons honey, divided
• 5 tablespoons molasses, divided
• 1/4 cup dark brown sugar
• 2 tablespoons butter
• 2 teaspoons grated fresh ginger
• 1 tablespoon water
• 1 teaspoon powdered sugar

1. Preheat oven to 400u0b0.
2. Lightly coat an 8-inch square metal baking pan with cooking spray. Set prepared pan aside.
3. Weigh or spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt); stir with a whisk. Combine buttermilk and eggs. Combine 1/4 cup honey, 1/4 cup molasses, brown sugar, butter, and fresh ginger in a pan over medium heat. Stir constantly until sugar melts. Remove pan from heat; cool 5 minutes. Add egg mixture to honey mixture, stirring with a whisk. Add egg mixture to flour mixture; stir until well combined.
4. Pour batter into pan. Bake at 400u0b0 for 25 minutes. Place on a rack; pierce surface with a skewer. Combine 1 tablespoon honey, 1 tablespoon molasses, and 1 tablespoon water; brush over hot cake. Cool. Dust with powdered sugar.

cooking spray, flour, baking soda, ground ginger, ground cinnamon, ground allspice, salt, lowfat buttermilk, eggs, honey, molasses, dark brown sugar, butter, ginger, water, powdered sugar

Taken from www.myrecipes.com/recipe/sticky-ginger-cake (may not work)