Indulge in the irresistible delight of our Sticky Ginger Loaf Cake Recipe! Discover the perfect blend of spices in this mouth-watering treat.
I love ginger cake and biscuits—some of my favourite treats.
This recipe for sticky ginger loaf cake has taken a bit of practice. I’m used to soft, fluffy cakes, so this stickier, slightly denser sponge took me a while to get exactly how I wanted it.
My first few rose too much and had too much spice.
This is just right!
*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*
Is This a Gingerbread Cake?
No. Gingerbread loaf cakes are lighter in colour and texture, more like a ginger-flavoured Victoria sponge.
This cake has a texture that’s somewhere between a brownie and a sponge cake. It’s tighter and has a much stronger flavour.
Why I Love Sticky Ginger Loaf Cake
I love this recipe because:
- It tastes a bit like a Jamaican Ginger Cake recipe – delicious!
- While it tastes complicated, it really isn’t.
- It’s warming.
- Ginger loaf cake is fantastic with custard!
Ingredients for Easy Ginger Loaf Cake
This recipe has a few more ingredients than my usual loaf cakes to get that stickier texture. But it’s still fairly straightforward. When I make this easy ginger loaf cake recipe, I use:
Unsalted Butter
Dark Brown Soft Sugar
Black Treacle
Whole Milk
Eggs
Plain Flour
Bicarbonate of Soda
Ground Ginger
Ground Cinnamon
Ground Nutmeg
Can You Add Different Spices?
The first time I made this recipe for ginger loaf cake, I used ½ tsp mixed spice instead of nutmeg. My family really liked it, but I found the flavour a little too strong and prefer it with the more subtle nutmeg.
Of course, it’s a ginger cake, so you could just use 2 tsp ginger and skip both the ½ tsp ground cinnamon and nutmeg. But I like the warmth and more complex flavour that they give.
Can You Use Different Sugar?
I love the flavour of using dark brown soft sugar in this sticky ginger cake, which is very rich and tasty.
You could also try this cake with light brown soft sugar or dark muscovado sugar if that’s what you’ve got, but the flavour will be a little different.
Can You Add Crystallised Ginger?
I like to keep things super simple, so don’t add anything extra.
You could, however, add chopped crystallised ginger to the batter before baking. Or add some to the top before serving.
Can You Use Semi-Skimmed Milk?
I’ve never made this recipe with anything other than whole milk.
How to Make this Sticky Ginger Loaf Cake – Step-by-Step
Most of my loaf cakes follow the same easy recipe. This one is a little different. It’s not light and fluffy like a simple sponge. It’s a bit tighter and stickier. Like a Jamaican Ginger Cake. I’ve still tried to keep it as simple as possible.
You can also get full quantities and easy-to-follow instructions in the recipe card at the bottom of this post.
Step One
Melt the butter, sugar and treacle in a saucepan over low-medium heat, stirring constantly until the butter has melted.
You should also be able to feel that the sugar has dissolved.
Step Two
Remove from the heat.
Step Three
Stir in the milk.
Step Four
Leave to one side to cool.
It doesn’t have to be cold, just room temperature to lukewarm so it doesn’t cook the eggs.
Step Five
Sift the flour, bicarb, ginger, cinnamon and nutmeg into a large mixing bowl and make a well in the centre.
Step Six
Preheat the oven to 160 degrees C (fan-assisted) and grease or line a 2lb loaf tin.
Step Seven
Crack the eggs into the cooled butter and sugar mixture.
Step Eight
Whisk well until the mixture is smooth.
Step Nine
Pour into the dry ingredients and whisk until there are no lumps of flour.
It’s quite a thin mixture, but you’ll see the lumps of flour vanish as you mix. I use a hand whisk for this recipe.
Step Ten
Pour into the prepared loaf tin.
Step Eleven
Bake in the oven for 45-55 minutes, checking with a skewer to make sure the centre is baked.
Don’t open the oven for at least 45 minutes if you can help it, as the middle will sink.
Step Twelve
Leave in the tin to cool completely before turning out.
Can You Freeze Ginger Loaf Cake?
Yes, ginger cake freezes well.
Wrap carefully, or place in an airtight tub and freeze the cooled cake.
How to Store Ginger Cake
I store my ginger cake in a lidded cake stand on my kitchen counter. It stays nice and moist for around three days.
More Easy Loaf Cake Recipes:
If you enjoy this recipe, you might also want to try:
- Strawberry and White Chocolate Loaf Cake
- Lemon and Raspberry Loaf Cake
- Cherry Loaf Cake
- Coffee and Walnut Loaf Cake
- Chocolate Chip Loaf Cake
- Apple and Cinnamon Loaf Cake
Sticky Ginger Loaf Cake
Ingredients
- 175 g Unsalted Butter (Cut into cubes)
- 175 g Dark Brown Soft Sugar
- 175 g Black Treacle
- 200 ml Whole Milk
- 2 Large Eggs
- 250 g Plain Flour
- 1 ½ Teaspoons Bicarbonate of Soda
- 2 Teaspoons Ground Ginger
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
Instructions
- Melt the butter, sugar and treacle in a saucepan over low-medium heat, stirring constantly until the butter has melted.
- Remove from the heat.
- Stir in the milk.
- Leave to one side to cool.
- Sift the flour, bicarb, ginger, cinnamon and nutmeg into a large mixing bowl and make a well in the centre.
- Preheat the oven to 160 degrees C (fan-assisted) and grease or line a 2lb loaf tin.
- Crack the eggs into the cooled butter and sugar mixture.
- Whisk well until the mixture is smooth.
- Pour into the flour and whisk until there are no lumps of flour.
- Pour into the prepared loaf tin.
- Bake in the oven for 45-55 minutes, checking with a skewer to make sure the centre is baked.
- Leave in the tin to cool completely before turning out.
Notes
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
