Sticky Ginger Cake

23 Jan

This beautifully sticky cake is one of Mary Berry’s recipes in her book, The Baking Bible.


100g golden syrup
100g black treacle
250ml water
100g softened butter
100g caster sugar
1 large egg
275g plain flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger

1. Preheat the oven to 180 / gas mark 4. Grease a deep round cake tin and line the base and sides with baking parchment.

2. Measure the golden syrup and treacle into a pan along with the water and bring to the boil.

3. Put the remaining ingredients into a mixing bowl and beat well until blended. Then add the syrup and treacle mixture and beat again until smooth. Pour the mixture into the cake tin,

4. Bake in the preheated oven for about 50 minutes until a skewer comes out clean.

5. Leave to cool in the tin for 10 minutes then turn out and peel off the parchment. Leave the cake on a wire rack to finish cooling.

6. If possible store the cake for 2 days either wrapped in foil or in an air tight container. This allows the cake to mature and become more sticky.
(I left mine for about 4 hours and it was sticky enough for me)


Mary Berry’s recipe calls for orange icing on top but I think the cake is just as good without with a cup of tea.



2 Responses to “Sticky Ginger Cake”

  1. sophiebowns January 24, 2014 at 9:59 am #


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