Sticky Ginger Cake – Willey’s Weekly Bake 215

I love this cake and one I haven’t had for ages. I like that it has a subtle Christmas feel with the ginger rich taste but without being your traditional gingerbread.


  • 100g Golden Syrup
  • 100g Black Treacle
  • 100g Soft Brown Sugar
  • 150g Butter
  • 125g SRF
  • 75g Wholemeal Plain Flour
  • 1tsp of Baking powder
  • 2tsp of Ground Ginger
  • 2 Eggs
  • 70ml Milk
  • 2 Pieces of stem ginger


  1. Melt together the butter, sugar and syrups on a low heat in a medium sized sauce pan until the butter is fully melted and the sugar has dissolved and then leave to cool slightly.
  2. Pre-heat the oven to 180 degrees celsius and line a 2lbs Loaf tin with baking parchment.
  3. In a large bowl weigh the flour, ginger, and baking powder. Mix in the liquid sugar mix with the flour mix until no lumps.
  4. Chop the stem ginger into small pieces.
  5. Beat in the eggs and the milk. You may need a little more if your mixture is still stiff.
  6. Finally mix in the stem ginger and then pour into your tin.
  7. Bake for 45 minutes until soft on top, when you place a skewer into the middle it should come out with sticky crumbs but not raw.

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