Sticky Gingerbread Loaf Cake Recipe
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.
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.
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.
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.
Sticky Gingerbread Loaf Cake
Equipment
- 2lb Loaf Pan
- Bowl
- Loaf Pan Liners
- Sauce Pan
Ingredients
- 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
Instructions
- 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!
Notes
Nutrition
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.
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.
Cerys Parker
Cerys is a marine biologist, environmental educator, teacher, mum, and home educator from the UK. She loves getting creative, whether it is with simple and easy crafts and ideas, activities to make learning fun, or delicious recipes that you and your kids can cook together you'll find them all shared here on Rainy Day Mum.
Well after several attempts and different recipes this was absolutely beautiful will never try any othernda
I’m so glad that you found it and loved the recipe. It is one of my favourites to bake by far.
This cake was delicious!
My only criticism is that the use of baking powder was missing, both in the ingredients and the method.
I realised that some raising agent was needed and used farine de gateaux (i’m in France) but some people, especially in the UK are more use to using either self-raising flour or plain flour.
The use of baking powder does need to be added to the recipe and also perhaps add that self-raising flour could be used instead of the plain flour and baking powder.
But we loved the cake yum yum yum
We didn’t use it and I have never used it for this recipe the bicarb produces the raising needed. But if you want a lighter cake then baking powder or self raising flour would work as well.
What a great easy to make cake thank you.
I’m so glad that you enjoyed it.
I have been searching for YEARS for a recipe that is like my grandmother’s gingerbread loaf I remember as a child. I even had her recipe and cannot get anything close, I guess something got lost in translation. I am in Newfoundland Canada and when I found this recipe from the UK I thought I’d give it a shot, why not, I’ve tried a dozen others at this point. This is the closest I think that I will be able to get to my nan’s, and it’s oh so good. Thank you so much for sharing and for helping me recreate one of my favorite childhood memories. I will be gifting these this year for certain
I am so glad you found it and I hope it brings back many memories for you. I’ve just added in some stem ginger which was in a old recipe that I found from my great grandmothers cook book so that may be what is missing!
Right! I made it again WITH baking powder this time (I missed it out by accident last time) and it’s just superb. Lovely cake. So light. I made half the quantity and substituted mixed spice for cinnamon because I’m not keen on cinnamon. Will definitely make this again!
I’m so glad you made it again and it tasted delicious. It’s still one of my favourites to make I’ll have to try the swap as my daughter has gone off cinnamon as well.