Sticky Ginger Cake

Food is one of those things I associate with different people, places, or events. I associate chocolate pudding and custard with school (the only favourable memory…), I associate tomato soup with the Lake District, hot Ribena with being ill, Oreos with my brother, porridge and egg suppers or casserole with my gran. But the person who you can’t walk through a shop without remembering is my grandma.

She was a very giving woman and loved to spoil her grandchildren. Here is a small taste of things that she used to buy us weekly that I associate with her from childhood and teenage years: doughnuts, salmon, green grapes, tangerines, Fox’s chocolate biscuits, Fab ice lollies, Mars ice creams, jammy dodgers, cow biscuits, cornettos, leibniz biscuits… so many. One of the really good things she used to buy us was McVities Jamaica Ginger Cake. I’m not much of a ginger fan, especially ginger cake, but that was good.

When my brother asked me to make a ginger cake a few months ago, I remembered that good old sticky ginger cake and wondered if there was a way to re-create it at home. It turned out I was not alone – after trailing the internet, I found other people were doing the same thing.

Apologies for the terrible lighting… 

I tried this recipe and it was perfect, and recently re-discovered it again this week and thought I would share it with you.

This ginger cake is lovely and gooey. It has a sticky top and has a deep, dark taste and texture, but is not over-powering. Measuring out the treacle and golden syrup can be a pain, but it is not tricky, and is yummy.




Sticky Ginger Cake

Serves 8, 1.5kg loaf tin

-225g self-raising flour -1tsp bicarbonate of soda -1tbsp ground ginger -1tsp ground cinnamon -1tsp ground mixed spice -115g salted butter -115g black treacle -115g golden syrup -115g dark brown sugar -275ml milk -1 medium sized egg, beaten

  1. Preheat the oven to 180C. Like the cake tin with baking parchment.
  2. In a large bowl, add the flour and bicarb. Mix well. Add the ground spices and mix again.
  3. Rub the butter into the flour so that it resembles loose breadcrumbs.
  4. In a saucepan, warm the treacle and golden syrup together, just before it comes to the boil. Scrape the contents of the saucepan into the flour mixture. Stir a little.
  5. In the same saucepan, add the milk followed by the sugar. Warm until the sugar has dissolved and the milk is just starting to bubble, but not boil. Pour and scrape into the bowl along with the egg and mix in until well combined.
  6. Scrape the mixed contents of the bowl into the prepared loaf tin. Place in the centre of the oven and bake for about 45 minutes, when a skewer inserted into the centre comes out clean.
  7. Leave the cake to cool in its tin before transferring onto a wire rack to cool completely. Serve in slices. Store in an air-tight container for up to three days.



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