There are two types of ginger cake that make me swoon - the dark, rich, treacly variety that I used to buy from the Women's Institute cake stall at the Bath Flower Show (heavenly) and the supermarket ginger cake that I grew up with, McVities Jamaica Ginger Cake (equally delicious - I'd be hard pushed to choose my favourite). I've been working on a ginger cake recipe for a while now; something sticky and moist but with a light touch. And here it is, my Sticky Golden Ginger Cake, a moist and delicately spiced cake with a sticky topping and a delicious flavour.
It's a slight adaptation of a recipe by David Herbert which is simple and reliable and I've added a last-minute flourish which I think makes all the difference ♡
What is gorgeous about this Sticky Golden Ginger Cake?
- This really is a very easy cake.
- It's also a cosy cake; one for a rainy day or a snowy afternoon.
- I have used the ginger syrup from the jar of Stem Ginger to create the sticky drizzle which is poured over the cake once it is baked. This saves on creating your own syrup and also provides a use for the syrup which may otherwise end up being thrown away.
- The ginger syrup makes the cake moist as well as sticky and so it stays tasting fresh and delicious for 3 or 4 days in an airtight container.
- It also freezes beautifully if you need to.
How do you make this cake?
You'll need a 900g (2lb) loaf tin (size 23 x 12cm) and either baking parchment to line it or a non-stick paper loaf tin liner (I really like these from Lakeland - it's not an ad, rather a genuine recommendation)
- Melt the butter and golden syrup in a small saucepan.
- Combine the flours, bicarbonate of soda and spices in a mixing bowl - it's a good idea to sieve any that are a bit lumpy.
- Stir in the caster sugar and a pinch of salt and then mix in the milk and a beaten egg.
- Gradually added the melted butter mixture and stir until smooth.
- Pour the batter into the prepared tin and bake for 45-50 minutes until risen and firm to the touch.
- Combine the finely chopped stem ginger with 2 tablespoons of ginger syrup from the jar. Once the cake is out of the oven and while it's still warm, gently pierce it all over with a skewer and pour over the prepared stem ginger syrup.
- Leave to cool completely in the tin.
How might you serve this Sticky Golden Ginger Cake?
- Naked(!) - I do think this cake can hold its own without any additions, adornments or garnishes - it's perhaps the light gooeyness that is its strength.
- With butter - it's rather delicious spread with an unhealthily thick layer of (spreadable!) butter, straight from the fridge and served with a great cup of coffee. It doesn't really NEED the butter, but I'll admit that I'm a fan.
- Warm with custard - serving it as a dessert, warm with custard is a total game changer (because it does have something of a sponge pudding quality to it, especially if you pour a little bit of extra ginger syrup over it, just before serving).
Of course, the choice is yours and I'd encourage you to try all three - but most of all it should be enjoyed with the people you love and give you a reason to pause for a moment and appreciate each other ♡Print