The Best Sticky Ginger Cake Recipe
This Sticky Ginger Cake is a wonderfully rich and moist dessert that’s incredibly easy to make. Packed with the warm spice of ginger and the deep sweetness of golden syrup, this cake has a unique, sticky texture that improves with time. Perfect for cold winter days, it’s a crowd-pleasing favorite that’s best enjoyed a few days after baking when the flavors have had time to intensify. Serve it with a spread of butter, a dollop of cream, or a hot cup of tea for a comforting treat.
Ingredients
- 225 g self-raising flour
- 115 g soft dark brown sugar
- 4 tsps ground ginger you can add more for extra zing if you like
- 1 tsp bicarbonate of soda
- 55 g butter
- 115 g golden syrup
- 1 egg
- 200 ml milk
Instructions
- Preheat the oven to 150 degs C/gas mark 2 and line a 20cm (8inch) cake tin with baking paper.
- Sieve the flour, sugar, ginger and bicarbonate of soda into a bowl.
- In a small pan, gently heat the butter and syrup until melted. Beat the egg into the milk.
- Gradually pour the butter and syrup into the flour mixture and stir well. Pour in the egg and milk mixture and combine until smooth.
- Pour into the lined tin and bake for 50 minutes to an hour, or until a skewer inserted into the centre of the cake comes out clean.