This Easy Sticky Ginger Cake is the cake that I remember from my childhood and I have been searching for it forever. I rather came upon it by accident which made it taste, I’m sure, even better!
This Ginger Cake recipe is dense, dark and wonderfully sticky. The ginger spice brings such a nostalgic flavour to the whole thing that I could practically be back in my mother’s kitchen, sticky fingered and helping myself secretly to yet another slice.
Your kitchen smells incredible too. It always make me feel like Mary Poppins when the children come in the house and ask what the amazing smell is.
I always bake it at Christmas time along with my Christmas Cake. They both sit there in Christmas cahoots with each other from beneath their cake domes.
It is also great for Christmas Cake Sales baking. I think loaves always go down well in those circumstances. I make them in paper loaf liners so really easy to transport and sell individually. The same goes for my Chocolate Loaf.
Anyway put this gloriously sticky ginger beauty in your cake hole and rejoice. Christmas or not.
How To Make Ginger Cake Recipe
This deeply ginger, Ginger Cake with a sticky top is another crazily easy loaf recipe that gives an outstanding result.
It is yet another adapted from Nigella. I found Nigella’s Sticky Gingerbread in her Christmas book and made it to suit what I had in my cupboard. She is fast becoming a heroine in my kitchen.
Made almost in one saucepan and poured into a lined loaf tin. Who actually knew baking could be this easy????? What’s more this loaf gets better for standing there quietly minding it’s own ginger business.
Again I am thinking perfect for P.T.A cake sale especially the Christmas Fair……….Wow I’m actually getting ahead of myself for once……it won’t last……..
What I am trying to indicate is that this cake has it all. It is super simple to make, low on washing up, consistently moist, makes your house smell like heaven and a reliable riser.
You don’t have to bother with any fancy bits whatsoever, just allow to cool in the tin before presenting it to the P.T.A cake sale table in it’s liner (no tupperware to retrieve ) or slicing it thickly and ramming it stickily into your mouth with a big cup of tea or an Espresso Martini depending on how well your day has gone and how many hormones you have left clucking with your body.
You Can Scroll Straight Down For The Recipe Card But Below Are Step by Step Instructions.
STEP 1 – Making the Syrup
- After melting the butter, syrup, treacle, sugars and spices in a saucepan allow to come to a gentle simmer.
STEP 2 – Making the batter
- Add the milk and give a quick stir then add the beaten eggs and dissolved bicarb of soda and mix well. Adding the milk first makes sure the mixture is not too hot for the eggs.
- Put the flour into a mixing bowl and pour on the contents of the saucepan. It’s better to do this than just add the flour to the saucepan as otherwise lumps will form in the batter.
- Mix until the batter is smooth with a whisk.. It is a very liquid batter and it is this that is responsible for it’s fabulous gingery dampness.
STEP 3 – Baking the Cake
- Pour into your lined tin (I use paper loaf liners) but if lining with baking paper see here for a how to guide and bake for about 45/60 minutes. It is a lot of batter so make sure your 2 lb loaf tin is not on the small side. Different ovens and baking tins can mean that it may take up to an hour to bake through.
- 2lb loaf tins come strangely in smaller and larger variations. I have one on the large size and that is perfect for this. On average a 2lb loaf tin is 21cm long, 11cm wide and 7cm deep. Mine is slightly larger than this.
- If you are unsure play safe and bake as a tray bake in a 30 cm x 20cm x 5 cm or don’t use all the batter. Stop once the batter is 2 cm from the top of the liner and use the remainder for cup cakes.
- Cool in the tin.
- You can wrap in grease proof paper and keep in an airtight tin for two weeks or so. In fact it gets better for it. What a boon.
Can You Freeze Ginger Cake?
Yes you can. Just wrap each slice or what ever amount of the cake that you are freezing really well in clingfilm and then repeat with silverfoil. Freeze for up to 3 months and defrost, still wrapped for a couple of hours at room temperature.
IF YOU LIKE THIS RECIPE THEN YOU MAY LIKE THESE
This is a delicious old fashioned Ginger Cake. So simple to make it belies it's fabulous gingery flavour and moist crumb
- 150 grams unsalted butter
- 300 grams golden syrup
- 100 grams black treacle
- 2 tsps ground ginger
- 1 tsp ground cinnamon
- 1 tsp bicarbonate of soda dissolved in 30 mls water
- 250 mls full fat milk
- 2 medium eggs beaten
- 300 grams plain flour
- 125 grams dark muscovada sugar
Preheat the oven to 170 C/gas mark 3/325 F
Nigella suggests a tin foil baking tray of 30 x 20 x 5 cm. I used a 2 lb loaf tin with a paper liner. If not using a cake liner then line with Bake-O-Glide or baking parchment.
In a saucepan melt 150 grams/21 oz butter, 300 grams/10.5 oz golden syrup, 100 grams/3.5 oz treacle, 1 tsp cinnamon, 2 heaped tsp ground ginger and 125 grams/4.4 oz dark muscovado sugar and stir until well combined.
Take off the heat and 250 mls milk, 2 eggs and dissolved 1 tsp bicarb of soda. By adding th emilk first you make sure the mixture is cool enough not to cook the eggs. Mix well.
Put 300 grams/10.5 oz plain flour in a mixing bowl and pour the warm liquid into the bowl. Mix well until smooth.
Pour into your tin and bake for about 45 mins until risen and firm. The top will be sticky.
Apply to Moustached Face.....hopefully.
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