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Sticky Ginger Loaf Cake

  • Sarah L Samuels
  • Oct 17, 2022
  • 2 min read

Updated: Jun 24, 2024

Now that autumn is definitely here and winter is approaching I always go for comforting or ginger based recipes and this is definitely a favourite of mine.


Perfect on a cold day with a cup of tea or warm with some custard. The cake is really light and fluffy and one slice is never enough!


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It has both ground ginger and stem ginger in it and is a really tasty ginger cake.


If you keep the cake for a few days wrapped in parchment and foil the taste and texture get even better!!! If you can wait that long?



To start pre-heat the oven to 160 degrees centigrade (140 fan). Then line and grease a 2lb loaf tin.


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In a medium sized pan put the butter, dark brown sugar, black treacle and golden syrup.


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On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.


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In a measuring jug put the milk and eggs and mix together with a fork.


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In a large bowl put the flour, baking powder, ground ginger and chopped stem ginger.


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Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

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Pour the batter into the prepared tin.


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Then bake for 55-60 minutes or until a cake tester comes out clean.


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Use approx 2 Tbsp of golden syrup and brush on the top of the hot cake and then leave to cool.


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Sticky Ginger Loaf


Sarah’s servings: 8-10

Sarah’s skill: Easy

Baking time: 55-60 minutes


Ingredients:


125g Butter

60g Soft dark brown sugar

100g Golden syrup

100g Black treacle

225g Self raising flour

1 tsp Baking powder

2 tsp Ground ginger

2 Pieces stem ginger (chopped)

2 Large eggs

150ml Semi skimmed milk


2 Tbsp Golden syrup for glazing


Method:


  1. Pre-heat the oven to 160 degrees centigrade (140 fan).

  2. Line and grease a 2lb loaf tin.

  3. In a medium sized pan put the butter, soft dark brown sugar, black treacle and golden syrup. On a medium heat stir until everything is melted and the sugar has dissolved. Set aside to cool for 10-15 minutes.

  4. In a measuring jug put the milk and eggs and mix together with a fork.

  5. In a large bowl put the flour, baking powder, ground ginger and stem ginger.

  6. Then add the sugar mixture and milk mixture to the flour and beat together until you have a smooth batter.

  7. Pour the batter into the prepared loaf tin.

  8. Bake for 55-60 minutes or until a cake tester comes out clean.

  9. Take 2 tablespoons of golden syrup and brush on the top of the hot cake and then leave to cool.


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Equipment Used







Sarah’s extra slice…….


These cakes actually get better and stickier after a few days if you can leave them that long!


It tastes great warm with custard too!!


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