Cakes & Bakes: Sticky ginger loaf

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Slice of home-made sticky ginger loaf

Every week I bake Justin a fresh ‘cake to have with a cup of tea at about 3 o’clock’.

Sticky ginger loaf dry ingredients

I usually make something I haven’t tried before so that I can use it as the week’s Cakes & Bakes post.

butter, sugar and syrups in a saucepan

melted butter, sugar and syrups in a saucepan

Today it’s the turn of the sticky ginger loaf. It’s similar to McVitie’s Original Jamaica Ginger Cake oozing with Lyle’s Golden Syrup and Black Treacle.

melted mixture pouring into the dry mixture

adding egg to the sticky ginger loaf mixture

I’ve topped mine with runny ginger icing and sprinkled the top with finely chopped stem ginger.

Uncooked home-made sticky ginger loaf

Uncooked home-made sticky ginger loaf

This tasty, old fashioned cake is quick to make; you’ll probably already have all the ingredients in your store cupboard. It’s perfect if you suddenly realise (like I did) that you’ve run out of ‘cake to have with a cup of tea at about 3 o’clock’!

Home-made sticky ginger loaf

Sticky ginger loaf
For the cake
  1. 225g/8oz self-raising flour
  2. 1tsp bicarbonate of soda
  3. 1tsp ground ginger
  4. 1tsp ground cinnamon
  5. 115g/4oz butter
  6. 115g/4oz demerara sugar
  7. 115g/4oz black treacle
  8. 115g/4oz golden syrup
  9. 250ml/9floz milk
  10. 85g/3oz stem ginger in syrup, finely chopped
  11. 1 egg
For the icing
  1. 80g/3oz icing sugar, sieved
  2. 2tbs stem ginger syrup
  3. 10g/⅓oz stem ginger, finely choppedSticky ginger loaf ingredients
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For the cake
  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Grease a 900g/2lb loaf tin
  3. Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
  4. Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
  5. Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
  6. Add the egg and combine before pouring the batter into the tin
  7. Bake for 50-60 minutes or until an inserted skewer comes away clean
  8. Allow to cool completely before turning out onto a wire cooling rack
For the icing
  1. Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
  2. Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)
Adapted from Flora
Adapted from Flora
H is for Home Harbinger