Pumpkin Gingerbread Cake with Sticky Whisky Glaze – this is bonfire night all wrapped up in one bite! Eat cold or serve warm with custard.

Pumpkin Gingerbread Cake with Sticky Whisky Glaze

Pumpkin Gingerbread Cake with Sticky Whisky Glaze – this is bonfire night all wrapped up in one bite! Eat cold or serve warm with custard.
Course Dessert
Cuisine British
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 30 pieces
Author Nicky Corbishley


  • 225 g melted unsalted butter
  • 170 g black treacle
  • 170 g honey
  • 175 g dark brown muscovado sugar
  • 3 large eggs
  • 60 ml milk
  • 300 g Pumpkin puree * If you don’t want to use pumpkin in this recipe simply leave it out and add an extra 120ml (1/2 cup) milk to the mixture.
  • 360 g plain (all-purpose) flour
  • 1 1/2 tsp baking soda
  • 2 tsps ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • 2 tbsp finely chopped stem ginger optional

For the glaze:

  • 5 tbsp milk
  • 5 tbsp whisky if you want to make this cake alcohol-free, replace the whisky with half water, half ginger cordial or water mixed with 1 tsp of your favourite extract – such as vanilla, cocoa, toffee or alcohol-free rum extract
  • 180 g confectioners’ sugar, sifted


  • Preheat the oven to 170C/325F. Line a 24cmx30cm (9 1/2 x 11 1/2-inch) baking tin with baking parchment (enough so that a little hangs over the sides).
  • In a bowl, mix the melted butter with the treacle, honey and brown sugar until the sugar dissolves, then add in the eggs, milk and pumpkin puree. Whisk together until combined.
  • Add in the flour, baking soda, ginger, cinnamon, cloves and stem ginger. Fold together with a spoon until combined.
  • Pour the mixture into the baking dish, then place in the oven and cook for 45-55 minutes, until an inserted skewer comes out clean. Take out of the oven.
  • Whisk together the milk, whisky and confectioners’ sugar in a small bowl and spoon it all over the hot cake. If you find parts of the glaze starts to pool, use a spoon to try to spread it out a bit until it sinks into the cake. If you find you have a few dots of unmixed confectioners’ sugar on top, just spread with the back of a spoon and they should disperse.
  • The glaze will sink in and get stickier on top as the cake cools. Once cool, remove the cake from the baking dish and peel back the baking parchment. Slice off the very edges of the cake (they’ll probably be soaked in the glaze mixture, and may look a little ugly), then slice the cake, using a sharp knife, into 30 squares.
  • Serve right away, or cover and keep at room temperature for up to two days.


Nutritional Information is per serving, using pumpkin puree and whiskey.

Nutritional Information

Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 74mg | Potassium: 145mg | Sugar: 20g | Vitamin A: 1775IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 1.6mg
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