A cake that gets stickier day by day. Perfect when a spicy sweet treat is needed.
I was looking for an alternative to a Christmas cake or even a Christmas pudding, since not everyone likes those flavours. Luckily for me I was directed to a lovely recipe for a Sticky Ginger Loaf Cake by my sister Margaret who, as you may know, lives in Canada. The recipe she suggested was on rainydaymum and it was for this cake. The recipe actually makes two loaf cakes, in 2lb loaf tins. But it is very easy to divide everything by two and make just one loaf cake, with the same baking time. For mine I decided on one 2lb loaf tin and then the other half of the batter went into my small, 6 cup, bundt tin.
The idea of this cake as an alternative for Christmas works very well I think, with that lovey sticky texture, which develops further if the cake is stored for a day or so, and the ginger and cinnamon spices giving a great cake, or even a dessert served with custard or cream.
It is also a very simple recipe, since all the ingredients can be worked by hand, the only onerous part being incorporating the flour until it is fully combined and the batter is smooth.
It doesn’t take long either to make the batter, and then you just have to wait up to an hour for the cakes to bake. Mine actually baked in 50 minutes and a skewer in the centre came out clean. The top was springy to the touch as well.
As for taste, I can only say it was phenomenal. But I would say that since I am a sucker for almost anything ginger.
There are more hearty cakes on the blog, such as Barm Brack.
Sticky Ginger Loaf Cake
Sticky Ginger Loaf Cake – Video
- 300g(2 cups, based on scooping packed flour into a 250ml cup) plain flour
- 150g(1/2 cup + 2 1/2 tbsp) unsalted butter
- 125g(1/2 cup + 2 tbsp) dark brown sugar
- 200g(1/2 cup + t tbsp) golden syrup
- 200g(1/2 cup) black treacle, or molasses
- 250ml(1 cup) milk
- 2 large eggs(XL in USA), beaten
- 1 tsp baking powder
- 2 tbsp warm water
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp salt
- Preheat the oven to 170C/150C Fan/340F.
- Grease and line 2 2lb loaf tins(you can do one and then another after the first one bakes if you only have one tin), with parchment paper, or use a loaf tin liner.
- Dissolve the baking soda into the warm water.
- Place the butter, sugar, golden syrup, black treacle, ginger, cinnamon and salt into a saucepan.
- Place the saucepan on a medium heat, stirring, until the butter has melted and the sugar has dissolved and everything is well combined.
- Remove from the heat and pour in the milk and stir around.
- Add the eggs and baking soda and stir again to combine.
- Place the flour into a large bowl and pour the wet mixture over the top.
- Stir the mixture together until the flour is fully incorporated and there are no lumps(it should be a smooth batter), a whisk may help to smooth everything.
- Divide the mixture evenly into 2 loaf tins and bake in the oven for between 45 minutes and 1 hour.
- Test by pressing the top of the cakes, which should be springy to the touch. A skewer should come out clean, or at least fairly clean.
- Remove from the oven and leave in the tins for 10 minutes then transfer to a wire rack to cool completely.
- If possible wrap the cakes when cool and store for at least a day before eating.