Sticky Ginger Moist Cake

The kitchen was cold that November afternoon, but the oven was on and the smell of melting treacle filled every corner. I was making this cake because I'd bought a jar of stem ginger weeks earlier and had no idea what to do with it. Halfway through mixing, I realized the batter was darker and thinner than I expected, but I trusted it anyway.

I brought this to a friend's house once, still warm in the tin, and we ate half of it standing in her kitchen. She kept saying it tasted like childhood, even though neither of us grew up eating it. There's something about ginger and treacle that feels like a memory you didn't know you had.

Ingredients

• All-purpose flour: Sifting it with the spices keeps everything light and evenly distributed, no clumps.
• Ground ginger: This is the backbone of the flavor, warm and sharp without being too hot.
• Ground cinnamon: It softens the ginger and adds a gentle sweetness that rounds everything out.
• Ground nutmeg: Just a hint brings depth without announcing itself.
• Baking powder: Gives the cake a tender crumb, not too dense but not fluffy either.
• Salt: A small amount balances the sweetness and makes the spices sing.
• Unsalted butter: Melts into the syrup mixture and adds richness without heaviness.
• Dark brown sugar: The molasses in it deepens the color and flavor.
• Golden syrup: This is what makes the cake sticky and glossy, don't skip it.
• Black treacle: Dark, bitter, and essential for that deep treacle flavor, molasses works if you can't find it.
• Eggs: They bind everything together and add structure.
• Whole milk: Thins the batter just enough so it bakes evenly.
• Stem ginger in syrup: Little bursts of heat and sweetness in every bite, finely chop it so it spreads through the batter.
• Ginger syrup: Brush it on warm cake for extra stickiness or stir it into the batter for more punch.

Instructions

Prepare the tin:

Grease and line your tin well, this batter is sticky and you don't want it clinging to the sides. Preheat your oven to 160°C so it's ready when you are.

Sift the dry ingredients:

Combine flour, ground ginger, cinnamon, nutmeg, baking powder, and salt in a large bowl. Sifting makes everything lighter and stops the spices from clumping.

Melt the syrup mixture:

In a saucepan over low heat, melt butter, brown sugar, golden syrup, and treacle until smooth and glossy. Let it cool slightly so it doesn't scramble the eggs later.

Whisk eggs and milk:

Beat them together in a separate bowl until combined. This helps them blend into the batter without streaking.

Combine wet and dry:

Pour the syrup mixture into the flour and stir gently, then add the egg and milk mixture. Mix until smooth but don't overwork it.

Fold in the ginger:

Stir in chopped stem ginger and the syrup from the jar. The little pieces will soften as they bake.

Bake:

Pour the batter into the tin and smooth the top. Bake for 45 to 50 minutes, checking with a skewer until it comes out clean.

Cool and serve:

Let it sit in the tin for 10 minutes, then turn it out onto a wire rack. Eat it warm or let it cool completely, both are good.

Save

One winter I made this every Sunday for a month because it felt like the only thing worth turning the oven on for. My flatmate would come home and cut a square while it was still warm, standing at the counter with a mug of tea. We never talked much during those moments, just ate and stared out the window.

Storing and Serving

This cake keeps beautifully in an airtight container for up to five days, and honestly it gets better as it sits. The spices deepen and the texture becomes even more tender. I like it with a spoon of whipped cream or a puddle of warm custard, but it's just as good on its own with strong tea.

Making It Your Own

If you want extra stickiness, brush the top with more ginger syrup while it's still warm. Some people add a handful of chopped walnuts or pecans to the batter for crunch. You can also bake it in a loaf tin if that's what you have, just adjust the time and check it with a skewer.

What to Expect

The cake will be dark, dense, and glossy on top. It won't rise much, and that's exactly right. The texture is moist and slightly sticky, with little pockets of heat from the stem ginger.

• Let it cool completely before slicing if you want clean edges.
• Warm cake is softer and more fragile but tastes incredible.
• The flavor is bold, so a little goes a long way.

Save

This is the kind of cake that makes people linger in the kitchen. Keep a tin of it around and you'll always have something warm to offer.

Questions & Answers

→ What spices enhance the cake's flavor?

Ground ginger, cinnamon, and nutmeg blend to create the warm, spiced profile of the cake.

→ How does stem ginger affect the taste?

Chopped stem ginger adds a zesty, slightly sweet bite that complements the rich spices.

→ Can the sticky topping be intensified?

Yes, brushing additional ginger syrup over the warm cake after baking enhances its glossy, sticky finish.

→ What baking vessel is recommended?

A 20 cm (8-inch) square cake tin provides even baking and the perfect shape for this cake.

→ How should the cake be stored?

Store in an airtight container for up to five days, allowing the flavors to deepen over time.

→ What serving suggestions complement the cake?

A dollop of whipped cream or custard pairs wonderfully with the moist, spiced cake.