Sticky ginger cake is deliciously spiced with both ground ginger and stem ginger. It’s an easy bake to knock together using the syrup from the jar of stem ginger to create the sticky topping on this ginger loaf cake.
Stem ginger fans should give my stem ginger cookies a go too.
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Sticky ginger cake is the perfect bake to make as autumn sets in. Around me, that happened this week. Temperatures have noticeably dropped and my asthmatic lungs are whining at me. It’s time to roll out my long boots, cosy jumpers, comforting tea and sticky, squidgy, sweetly spiced bakes. Hurrah!
The beauty of this recipe for sticky ginger cake is its simplicity. It’s a cinch to knock together the cake batter then, once baked, there’s no need to make a syrup to pour over the top as the syrup from the jar of stem ginger works superbly well.
Rather like the syrup on a lemon drizzle cake the stem ginger syrup permeates through the very top of the cake turning it a little soft and squidgy. This, combined with the striking colour and a good hit of warming ginger spice, creates a noteworthy ginger loaf cake.
Love getting sticky munching loaf cake? Take a look at my golden syrup cake, lime drizzle and apple loaf cake too.
Why you’ll love this cake
This sticky ginger loaf cake should not be compared to a McVitie’s Jamaican ginger cake in any way. It’s really quite different and a delight in its own right:
- It’s a great size – expect around 10 generous slices.
- There’s a triple hit of ginger as this cake is made using ground ginger, stem ginger and stem ginger syrup.
- The flavour is fresher. There’s a great gingery taste but it’s lively.
- There are chunks of stem ginger folded into the cake batter prior to baking and adorning the top.
- The stickiness comes from the syrup from the jar of stem ginger so it couldn’t be simpler to add on at the end.
- This sticky ginger loaf cake is a fantastic option for those less keen on iced cakes such as my vegan ginger cake.
- A slice is lovely with a cup of tea or coffee but goes equally well with a drizzle of custard (cosy, happy sighs).
Ingredients notes
Ginger: for an extravaganza of warming spice, I’ve included ground ginger and chunks of stem ginger in this recipe for sticky ginger cake. I’ve also drizzled stem ginger syrup (directly from the jar) over the top of the cake. Expect plenty of zingy flavour.
Light muscovado sugar: this is the best option to marry against the ginger-spice profile of this cake. It also enhances the colour of this sticky ginger loaf cake, helping to turn it a deliciously enchanting amber colour.
Golden syrup: this magical ingredient helps add both structure and depth of flavour to the cake. Golden syrup is a very British product (often associated with cornflake tart) but for those living outside of the UK, it’s well worth investing in a jar as there is no close substitute. If you cannot get hold of it then use honey but the flavour of the cake will be different.
Black treacle: similarly, this is included for the taste and texture elements that a dab of it provides. Again, black treacle is notoriously British but at a push substitute with dark molasses.
Soured cream: I often add either soured cream or Greek yoghurt to my cake batters as it adds fantastic texture to the bake and turns the crumb deliciously soft. Although I’ve stipulated soured cream in this recipe if you have Greek yoghurt to hand it works equally well.
Flour: I’ve used a blend of plain (all-purpose) flour and baking powder, but self-raising flour can be used in place of these two ingredients instead.
Step by step instructions
This sticky stem ginger cake is incredibly simple to make:
- Use electric beaters to cream the butter, sugar, syrup and treacle together for around 3 minutes until lighter in colour and fluffy.
- Beat in the eggs, one at a time, followed by the soured cream.
- Mix the flour, baking powder and ground ginger together and sieve into the bowl, then fold through using a large metal spoon.
- Finely dice the stem ginger, reserve 15g for the top and fold the rest through the cake batter.
- Spoon into a greased and lined loaf tin and bake the ginger loaf cake for around 40-45 minutes (cover the top loosely with parchment after 35 minutes if it looks as if it might burn. After 40 minutes poke a clean skewer into the cake – if it comes out clean then the cake is cooked.
- As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon 3 tablespoons of syrup from the stem ginger jar over the top and scatter the reserved chunks of stem ginger over it.
- Let cool completely in the tin then remove and wrap the ginger loaf cake loosely in foil and store for 24 hours (to allow the flavour to develop) before slicing into it.
Expert tips
- Always use grams and digital kitchen scales when baking. It’s the most accurate way to measure out ingredients and bakes will generally turn out better if precise measurements are used.
- Don’t make ingredient substitutions or omissions without thinking carefully about them. Each ingredient has been included for a specific reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Regardless of whether or not your baking tin is non-stick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Ensure your oven has been preheated to the correct temperature. If it is too hot when the tin is put into the oven the cake will cook too quickly and burn. If the oven is not hot enough the cake will take longer to cook and there is a huge risk that it will sink in the middle as it cools.
- Make sure your baking powder is in date and has been opened for no more than 3 months. Once a tin of baking powder has been opened its potency as a raising agent progressively deteriorates, so it’s important to stay on top of this (mark the bottom of the tin with the date it was opened if necessary).
- Chop the stem ginger finely so that it is spread in small pieces throughout the entire cake.
- Get the syrup drizzled over the cake quickly once it comes out of the oven. It seems to soak into the cake better for doing so.
Frequently asked questions
No, you don’t. However, if you have the patience to wait for a day you will be rewarded with an even better-tasting cake. The flavours really do mellow over 24 hours.
Yes, you can. Either freeze the cake whole or slice it before freezing. It’s best to wrap it in foil and then pop the cake into a freezer-proof bag to avoid freezer burn (especially if freezing slices).
Don’t forget to date and label the cake as it goes into the freezer. It will stash well for up to 2 months. Let defrost fully at room temperature before consuming.
No, it is not. A gingerbread cake would include a wealth of other spices alongside the ginger, such as cinnamon, allspice and cloves. This sticky ginger loaf cake is made predominantly with ginger and just a touch of nutmeg.
Gingerbread cake also typically includes a much higher proportion of black treacle (molasses) than this recipe does.
More cosy bakes and drinks
This is a lovely cake to enjoy as temperature begin to drop. Be sure to take a look through all of my autumn recipes. Here are a few of my favourites:
Have you made this recipe for sticky ginger cake? How did you get along – please consider leaving a rating and/or comment as doing so really does help other readers know they can trust this recipe.
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Sticky Ginger Cake
Equipment
- 1 1lb (500g) loaf tin approx
Ingredients
- 125 g Butter soft
- 150 g Light muscovado sugar
- 2 tablespoons Golden syrup
- 1 tablespoon Black treacle
- 2 Eggs large, free-range
- 60 ml Soured cream or Greek yoghurt
- 180 g Plain flour all-purpose
- 1½ teaspoons Baking powder
- 4 teaspoons Ground ginger
- ¼ teaspoon Ground nutmeg
- 75 g Stem ginger
- 3 tablespoons Stem ginger syrup from the jar
Instructions
- Preheat the oven to 170C/ 325F/ GM3 and grease and line the 1lb loaf tin.
- Use electric beaters to cream the butter, sugar, syrup and treacle together for around 3 minutes until lighter in colour and fluffy.
- Beat in the eggs, one at a time, followed by the soured cream. Don't worry if the mixture splits (curdles) – once the flour is mixed in it will come back together.
- Mix the flour, baking powder and ground ginger together and sieve into the bowl, then fold through using a large metal spoon.
- Finely dice the stem ginger, reserve 15g for the top and fold the rest through the cake batter.
- Spoon into a greased and lined loaf tin and bake the stem ginger cake for 40 minutes (cover the top loosely with parchment after 30 minutes if it looks as if it might burn.
- Test the cake is cooked through by poking a clean skewer into the cake – if it comes out clean then the cake is cooked. If there is still wet batter on the stick then let the cake cook for a further 5 minutes and retest.
- As soon as the cake comes out of the oven poke holes all over it using a cocktail stick then spoon 3 tablespoons of syrup from the stem ginger jar over the top and scatter the reserved chunks of stem ginger over it.
- Let cool completely in the tin then unmold and wrap the ginger loaf cake loosely in foil and store for 24 hours (to allow the flavour to develop) before slicing into it.
Notes
- Always use grams and digital kitchen scales when baking. It’s the most accurate way to measure out ingredients and bakes will generally turn out better if precise measurements are used.
- Don’t make ingredient substitutions or omissions without thinking carefully about them. Each ingredient has been included for a specific reason. Leaving something out or using an entirely different product could result in a disappointing bake.
- Regardless of whether or not your baking tin is nonstick always grease and line it. Your cake will be easier to remove from it as a result.
- Always use the correct tin size. In this instance, use a 1lb (500g) loaf tin.
- Ensure your oven has been preheated to the correct temperature. If it is too hot when the tin is put into the oven the cake will cook too quickly and burn. If the oven is not hot enough the cake will take longer to cook and there is a huge risk that it will sink in the middle as it cools.
- Make sure your baking powder is in date and has been opened for no more than 3 months. Once a tin of baking powder has been opened its potency as a raising agent progressively deteriorates, so it’s important to stay on top of this (mark the bottom of the tin with the date it was opened if necessary).
- Chop the stem ginger finely so that it is spread in small pieces throughout the entire cake.
- Get the syrup drizzled over the cake quickly once it comes out of the oven. It seems to soak into the cake better for doing so.
Sue
Absolutely amazing! I doubled the recipe and made 2x 1lb loaf cakes and then had mix left which enabled me to make 7 cup cakes! Currently eating a cupcake as couldn’t wait!
Jane Coupland
Oh wow Sue, you’ve had fun with this recipe – so pleased you have enjoyed it and thankyou for taking the time to leave such a lovely review.
Amanda palfrey
Perfection
Jane Coupland
Wow – thankyou 🙂 🙂 🙂