Spiced Sticky Ginger Cake

Posted on January 12, 2012

Our tutor, Ross Sneddon, shares his richly spiced and sticky cake recipe, perfect for these wintery days. Either on its own or with a thick spread of salted butter, this is a must-try recipe.


  • 110g Butter
  • 175g Golden syrup
  • 50g Black treacle
  • 150g Double cream
  • 225g Plain flour
  • 50g Soft light brown sugar
  • 15g Ginger ground
  • 2g Cinnamon ground
  • 1g Anise ground
  • 1g Nutmeg grated
  • 2g Bicarbonate of soda
  • 2g Baking powder
  • 3g Salt
  • 2 Eggs
  • 60g Finely chopped stem ginger
  • Rum stock syrup as needed for brushing


  • Pre-heat an oven to 150°C
  • In a pan warm the butter, treacle, golden syrup, stem ginger and sugar
  • Add the cream to the treacle mixture, remove the pan from the heat and allow to cool
  • Sieve the dry ingredients and add to the treacle mixture
  • Add the eggs to mixture and stir
  • Add the cake mixture to a cake tin lined with greaseproof paper
  • Bake in a preheated oven at 150°C for approximately 30 minutes
  • Once the cake is baked, brush the top with rum syrup and allow to rest for 5 minutes
  • Turn the cake out of the tin and brush the sides and base with the rum syrup
  • Leave to stand for at least 2 hours and then serve and enjoy

It keeps well wrapped for up to a week and makes amazing bread and butter pudding with any leftovers.




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