Sticky Gingerbread Loaf Cake

A delicious gingerbread loaf recipe for a traditional sticky ginger cake which is rich and moist.
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



  • 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


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.