This sticky Ginger Loaf Cake is the cake that I remember from my childhood ( Jamaican Ginger Cake) 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 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 make me feel like Mary Poppins has popped round for tea.
It is also genius for Christmas Cake Sales baking. You're welcome.
I make them in paper loaf liners so really easy to transport and sell individually. The same goes for my Chocolate Loaf Cake.
Anyway put this gloriously sticky ginger beauty in your cake hole and rejoice. Christmas or not.
Sticky Ginger Loaf Cake
It is adapted from Nigella. I found Nigella's Sticky Gingerbread in her Christmas book and made it to suit what I had in my cupboard.
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.
*You Can Scroll Straight Down For The Printable Recipe Card But Below Are Step by Step Instructions.*
150 grams (5.3 oz) unsalted butter
300 grams (10.6 oz) golden syrup
100 grams ( 3.5 oz) black treacle
2 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda dissolved in 2 tbsp of water
250 mls full fat milk or semi skimmed
2 medium eggs (beaten)
300 grams (10.6 oz) self raising flour
125 grams dark brown sugar
- Preheat the oven to 170 C/gas mark 3/325 F
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. If you still have flour lumps in your mixture run it through a sieve.
- 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.
- This cake gets damper and stickier if left for 12 hours. I leave it under my cake dome or in a air tight container to take it's time and think about just how fabulous it really is.
Storing and Freezing
This cake gets damper and stickier if left for 12 hours. I leave it under my cake dome or in a cake tin to think about how fabulous it is.
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.
To freeze just wrap each slice or whatever amount of the cake that you are freezing really well in clingfilm and then repeat with silver foil. Freeze for up to 3 months and defrost, still wrapped for a couple of hours at room temperature.
More Loaf Cake Recipes
More Christmas Cakes
- 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 self raising 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. Strangely you can get large and small 2lb tins. Mine is one of the larger ones. If yours is smaller and the cake mixture is looking as if it will reach the top of the liner as you are pouring it in then stop 2 cm before the top of the liner and make some muffins with the left over mixture.
- 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 1 tsp bicarb of soda dissolved (in 30 mls water). By adding the milk first you make sure the mixture is cool enough not to cook the eggs. Mix well.
- Put 300 grams/10.5 oz self raising 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 - 50 mins until risen and firm and a cocktail stick comes out clean. The top will be sticky. Wrap up when cool and leave for 24-48 hours to get stickier.
All nutritional information is approximate and intended only as a guide.
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