One of our family’s favourite loaf cakes to bake is a sticky gingerbread cake. It reminds me of Christmas whatever time of the year we have it and this recipe is so simple. It makes two 2lb gingerbread loaves one of which we freeze and have at a later date. As it’s so moist it also lasts really well and is a perfect treat for having with a coffee and a book on an afternoon or evening. So here we go we’re sharing with you our traditional sticky gingerbread loaf cake recipe.

Old fashioned super moist Gingerbread Loaf Just like Grandmother Made
Old Fashioned Gingerbread Loaf Cake just Like Grandma Made

Sticky Gingerbread Cake

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If you’ve never had a tradition gingerbread loaf then you’re in for a real treat and have been missing out.

super moist gingerbread loaf cake
Super moist gingerbread loaf cake

Unlike Gingerbread Cookies this is really moist and rich, and is the perfect way to make the house smell fantastic as you cook.

To make the best of the cake you really need to have the right ingredients and it’s made with 2 that I stock up in time for our Christmas baking black treacle and golden syrup.

How to Freeze the Ginger Cake Loaves

This is one of the best things about this recipe that it can be frozen. This recipe makes two loaves. Once which we eat now and the other goes in the freezer to pull out later.

Once you have baked the ginger cake in a loaf tin leave it to cool.

Once fully cooled, it’s time to wrap in greaseproof paper, then foil and put in the freezer.

old fashioned sticky gingerbread loaf
Old fashioned sticky gingerbread loaf cake recipe

When you want that extra treat.

Bring it out of the freezer and leave for around 3hrs to defrost. Just before serving I like to warm up it slightly.

So switch on the oven at the lowest heat and put it in for around 15 minutes. This will finish the defrosting and also warm it up slightly then it’s ready to share with family and friends.

Equipment Needed for Making the Ginger Cake

As said this recipe makes two 2lb cakes so I make ours in a 2lb loaf cake tin with a greaseproof liner this helps to keep it fresh as well making the washing up easier and ensuring that the cake doesn’t stick to the sides of the loaf pan.

I also use a large mixing bowl for some reason I’ve never made this cake in my stand mixer as it’s a much more liquid cake batter than you may be used to.

homemade gingerbread loaf
Homemade Sticky Ginger Cake Loaf

Sticky Gingerbread Loaf Cake

A delicious gingerbread loaf recipe for a traditional sticky ginger cake which is rich and moist.
4.15 from 28 votes
Print Pin Rate
Course: Cake, Cakes
Cuisine: British
Keyword: cake, easy recipes, Gingerbead, Loaf Cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 2 2lb Cakes
Author: Cerys Parker


  • 2lb Loaf Pan
  • Bowl
  • Loaf Pan Liners
  • Sauce Pan


  • 150 g Unsalted Butter
  • 125 g Dark Brown Sugar
  • 200 g Golden Syrup See notes on weighing Golden Syrup and Black Treacle
  • 200 g Black Treacle See notes on weighing Golden Syrup and Black Treacle
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 250 ml Semi-Skimmed Milk
  • 2 large Eggs
  • 1 tsp bicarbonate of soda dissolved in 2 tbsp of warm water
  • 300 g plain flour All-Purpose Flour in the USA


  • Preheat the over to 170C
  • In the saucepan melt the butter, sugar, golden syrup, black treacle and spices.
  • Once melted remove from the heat and add in the milk, eggs and dissolved bicarbonate of soda.
  • Stir to combine all liquid ingredients together.
  • In a large mixing bowl sieve in the flour.
  • Now pour in the liquid ingredients.
  • Mix the mixture well until thoroughly combined.
  • Line a 2lb loaf with a loaf pan liner.
  • Pour half the batter into the loaf pan liner.
  • If you have another tin do the same. If not wait till 1 cooks then repeat filling and cooking again.
  • Bake for 45minutes to 1hr until it's risen and firm. You want it to be sticky so better to test it at the hr point.
  • Set aside to cool and if needed make the 2nd gingerbread cake loaf.
  • Enjoy!
    just like grandmothers sticky gingerbread cake
Tried this recipe?Mention @rainydaymum or tag #rainydaymum!


To weight the golden syrup and black treacle I find it easiest to place the saucepan on the scales and then measure into it with these 2 ingredients.
On electric scales tare to 0 and then add the golden syrup. Once it reaches the level tare again and add in the black treacle.

just like grandmothers sticky gingerbread cake

More Cakes to Bake

We love baking cakes so why not try a couple of the other cake recipes we have and check out our cake board on Pinterest.

Delicious old fashioned fruitcake recipe, just like it's straight from the farmhouse. This classic recipe for afternoon tea or just to enjoy anytime.
Traditional Farmhouse Fruitcake
Paddington Cake - A marmalade loaf cake to make with kids
Marmalade Cake

The recipe for our traditional farmhouse fruitcake also doubles up as a last-minute Christmas Cake Recipe and is alcohol-free.

If you love oranges then our Marmalade Loaf Cake is delicious. It’s sticky like this gingerbread but is full of lovely orange flavours.

just like mcvites gingerbread loaf
Tastes just like McVites Gingerbread Cake
Cerys Parker

Cerys is a marine biologist, environmental educator, high school teacher and mum. Realising that life doesn't have to be put on hold and you don't just have to survive whilst the kids are young she shares ideas to inspire you to LIVE with the kids, with activities to do together, recipes to cook and enjoy and family travel to make memories to last a lifetime.


  1. It’s my own stupid fault. I forgot the baking powder so it was a bit of a solid brick. Delicious, but the wrong texture. Still very tasty when spread with butter which is always how we had shop bought Jamaica ginger cake at home when I was a child. Maybe I’ll make it again and follow the recipe properly next time! Very easy to make and quick too.

  2. This is a great recipe and we’ve made it a few times now, always met with success! Has anyone tried whisking instead of mixing the mixture? I ended up with small floury lumps the first time and s the second time used my food blender (Vitamix) to get the lumps out, but wonder if I could achieve the same with a whisk. Any recommendations to avoid the small flour lumps much appreciated!

      1. Thanks for the advice Cerys! A combination of sieving the flour before mixing plus putting the mixture through a sieve/ strainer before pouring into the loaf tins worked a treat.

  3. A beautiful moist cake it never fails to please. My grandchildren can’t get enough of it, it brightens up these trying times.

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