Sticky Ginger Spiced Cake

I baked this on a drizzly Saturday when the heating wasn't quite enough and the kitchen smelled like wet wool. The scent of ginger and treacle warming in the pan cut through everything, turning the whole flat golden and sweet. My flatmate wandered in halfway through, drawn by the smell, and we ended up eating half the cake still warm from the tin. It's been my rainy-day ritual ever since.

I brought this to a friend's birthday tea once, still in the tin because I'd run out of time. Everyone stood around the kitchen counter, forks in hand, digging straight in. Someone said it tasted like November, which made no sense until I realized they were right.

Ingredients

• All-purpose flour (225 g): The sturdy base that holds all that syrup and spice without collapsing into pudding.
• Ground ginger (2 tsp): This is the backbone, warm and sharp, not polite like cinnamon.
• Ground cinnamon (1 tsp): Rounds out the ginger with a gentle sweetness that doesn't shout.
• Ground nutmeg (½ tsp): Just enough to add depth without tasting like Christmas.
• Baking powder (1 ½ tsp): Gives the cake a tender crumb, not too light, not too heavy.
• Salt (¼ tsp): Sharpens the sweetness and makes the spices sing.
• Unsalted butter (115 g): Melts into the syrup mixture, adding richness without grease.
• Dark brown sugar (115 g): Brings molasses notes that deepen the whole flavor.
• Golden syrup (200 g): The sticky heart of the cake, glossy and amber and impossibly sweet.
• Black treacle (100 g): Dark, bittersweet, almost smoky, it's what makes this cake unforgettable.
• Eggs (2 large): Bind everything together and keep the crumb soft.
• Whole milk (180 ml): Loosens the batter just enough to pour smoothly into the tin.
• Stem ginger in syrup (75 g, finely chopped): Little bursts of heat and chew that surprise you in every bite.
• Ginger syrup (2 tbsp): Intensifies the ginger flavor and adds extra stickiness to the top.

Instructions

Prep your tin:

Preheat the oven to 160°C and line your square tin with parchment, making sure it comes up the sides. This cake can stick like glue if you skip this step.

Sift the dry ingredients:

Combine flour, ginger, cinnamon, nutmeg, baking powder, and salt in a large bowl, whisking to break up any lumps. The spices need to be evenly spread or you'll get pockets of fire.

Melt the syrup mixture:

Warm butter, brown sugar, golden syrup, and treacle in a saucepan over low heat, stirring until it's smooth and glossy. Let it cool for a few minutes so it doesn't scramble the eggs later.

Whisk the wet ingredients:

Beat the eggs and milk together in a separate bowl until combined.

Combine everything:

Pour the syrup mixture into the dry ingredients and stir gently, then add the egg mixture and mix until smooth. Fold in the chopped stem ginger and its syrup, and watch the batter turn glossy and dark.

Bake:

Pour into the prepared tin, smooth the top, and bake for 45 to 50 minutes. A skewer should come out clean, but the cake will still feel soft and sticky on top.

Cool and finish:

Let it rest in the tin for 10 minutes, then turn out onto a wire rack. If you want extra shine, brush the top with more ginger syrup while it's still warm.

Save

I made this the week my neighbor moved away, and she cried a little when I gave her a slice wrapped in wax paper. She said it reminded her of her grandmother's kitchen in Yorkshire. I've never been to Yorkshire, but I understood what she meant.

Serving Suggestions

This cake begs for something rich and cold alongside it. A spoonful of thick whipped cream, barely sweetened, cuts through the treacle beautifully. Custard is traditional and perfect, warm and vanilla-scented. I've also served it with vanilla ice cream melting into the warm crumb, which is borderline indecent but worth every bite.

Storage and Keeping

Wrap it tightly in foil or keep it in an airtight tin, and it'll last up to five days, getting stickier and more intense as it sits. I've hidden slices in the back of the cupboard just to see how they evolve. By day three, the spices have mellowed into something round and warm, almost like fudge. Don't refrigerate it unless you want a cold, dense brick.

What to Do if Things Go Wrong

If the top looks too dark before the center is set, tent it loosely with foil and keep baking. If it sinks slightly in the middle, don't panic, it's meant to be dense and moist, not fluffy. A skewer should come out clean, but a few sticky crumbs are fine.

• If the cake is too dry, you didn't measure the syrup properly or overbaked it, brush it with extra ginger syrup to rescue it.
• If it's too sticky to slice, chill it for 20 minutes first, then cut with a hot, wet knife.
• If the spice is too strong, serve it with something creamy to balance the heat.

Save

This is the kind of cake that makes people linger in your kitchen, talking too long over tea. Keep it wrapped on the counter and cut thick slices whenever the day feels gray.

Recipe FAQ

→ What gives the cake its sticky texture?

The combination of golden syrup, black treacle, and ginger syrup creates the cake's signature sticky and glossy finish.

→ Can I substitute the stem ginger if unavailable?

Fresh or crystallized ginger can be used as alternatives, but stem ginger in syrup adds unique moisture and sweetness.

→ How do I ensure the cake stays moist?

Proper mixing of wet and dry ingredients and baking at the right temperature help maintain moisture. Brushing extra ginger syrup after baking enhances stickiness and moisture.

→ Is this cake suitable for vegetarians?

Yes, it contains no meat products and uses common vegetarian ingredients like butter, eggs, and milk.

→ What is the best way to serve this cake?

Serve warm or at room temperature, optionally with whipped cream or custard to complement the rich spices.