Sticky Golden Ginger Cake

A moist and delicately spiced cake with a sticky topping and a delicious flavour. Perfect for afternoon tea but also delicious with custard for a cosy dessert.



For the cake -

  • 60g (2 1/2 oz) butter, cubed
  • 125g (4 1/2 oz) golden syrup
  • 100g (3 1/2 oz) plain four
  • 25g (1oz) self raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 heaped teaspoon ground ginger
  • 1/2 teaspoon mixed spice
  • 100g (3 1/2 oz) caster sugar
  • a pinch of salt
  • 125ml (1/2 cup) milk
  • 1 egg, beaten

For the syrup -

  • 1 ball of stem ginger (sold in jars in syrup), very finely chopped
  • 2 tablespoons of the ginger syrup from the stem ginger jar

You'll also 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)


  1. Preheat the oven to 170°C/150°C Fan/325°F (gas mark 3). Line the loaf tin with baking parchment.
  2. Melt the butter and golden syrup - Add the butter and golden syrup to a small saucepan and melt over a low heat, stirring occasionally. Remove from the heat.
  3. Combine the flours, bicarbonate of soda and the spices in a mixing bowl. Sieve any of the dry ingredients that may be a bit lumpy.
  4. Stir in the caster sugar and salt.
  5. Add the milk and egg and mix until smooth.
  6. Gradually add the melted butter mixture, stirring until completely incorporated.
  7. Pour the batter mixture into the loaf tin (it will be quite runny).
  8. Bake for 45-50 minutes or until risen and firm to the touch.
  9. 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.
  10. Leave to cool completely in the tin.

Keywords: easy, loaf cake, cosy, sticky