Home » Sticky Ginger Cake

Sticky Ginger Cake

Sharing is caring!

This Sticky Ginger Cake has a ginger syrup glaze and Glacé Ginger topping. It’s a great alternative to a more traditional old fashioned Yorkshire Parkin recipe. A very light sponge with a real ginger kick.

Cake on a plate

There’s plenty of Ginger flavour in this cake, but you can easily tone down the heat by reducing the amount of ground ginger. If you love making the traditional old fashioned Yorkshire Parkin but want a ginger cake without the oatmeal, this is the perfect recipe. It’s also a much lighter sponge too.

What is ground ginger

Ground ginger is the dried roots/ rhizomes of the flowering ginger (Zingiber officinale) plant. It is widely used as a spice in baking and cooking.  The plant is native to Asia, India, and China.

Substitutes for Ground Ginger?

Ground Nutmeg, Allspice, Mace and Cinnamon are a great alternative to ground ginger when measured like for like. 1 teaspoon for 1 teaspoon.  Each will have its own distinctive flavours bringing a subtle difference to your baking. Try replacing the Glacé ginger with chopped dried or fresh apples. Adding ground cinnamon or allspice to complement the apple flavour.

Why this Sticky Ginger Cake recipe works.

I’ve added a little golden syrup that adds moisture to the sponge. There’s plenty of ground ginger to complement the Glacé Ginger.

Cake band around a tin

Using the baking belt around the outside of the cake tin gives a more even baking. I make my own using kitchen paper soaked in water, then folded inside a band of cooking foil. I wanted a flatter surface, with no rise in the middle. A baking belt helps achieve this. If you don’t want to make your own, you can buy baking belts and baking strips on amazon. 

Glazing a cake

Adding the ginger syrup while the cake is still warm, helps it to soak evenly through the sponge. It’s this that helps give the cake a light sticky texture and moist sponge.

What also makes this cake special is the lovely chopped Glacé ginger topping and water icing. You can make the Water icing with sieved icing sugar and a little preboiled water. Mixed until you have a slightly runny consistency.

Sticky ginger Cake

This will slice into 12 square portions and will keep for a few days in an airtight container

If you like this recipe, you may also like to try these other recipes containing Ground Ginger.

Yorkshire Parkin
Traditional Yorkshire Parkin containing medium Oatmeal.
Check out this recipe
Yorkshire Parkin sliced
Treacle and Glacé Ginger Parkin
Depending on how rich you like the flavours, you can mix and match the treacles. Dark Treacle gives a much stronger toffee flavour and darker end result. Whilst Golden Syrup is much lighter in flavour and colour.
Check out this recipe
Sliced Treacle Parkin
Sticky Ginger Cake with a water icing drizzle

Sticky Ginger Cake

This Sticky Ginger Cake has a ginger syrup glaze and Glacé Ginger topping. It’s a great alternative to a more traditional old fashioned Yorkshire Parkin recipe. A very light sponge with a real ginger kick.
0 from 0 votes
Print Pin Rate
Course: Afternoon Tea
Cuisine: British
Keyword: Ginger,, moist sponge
Prep Time: 10 minutes
Cook Time: 30 minutes
cooling time: 10 minutes
Total Time: 50 minutes
Servings: 12
Calories: 287kcal
Author: Lynn Hill

Ingredients

  • 180 g butter softened
  • 180 g soft light brown sugar
  • 3 eggs medium sized
  • 180 g self raising flour
  • 2 teaspoons ground ginger level teaspoons
  • 2 pieces of stem ginger in syrup. Chopped into small pieces
  • 3 tablespoons golden syrup

Topping

  • 2 pieces of stem ginger in syrup. Chopped into small pieces
  • 4 tablespoons Ginger syrup from the jar of stem ginger. Use more or less as required.
  • 4 tablespoons icing sugar
  • 1 teaspoon water pre boiled

Instructions

  • Preheat the oven to 180 c/ 160 fan assisted. Grease and line a 20cm/8inch SQUARE deep sided cake tin with baking parchment.
  • Beat the butter and sugar together until light and fluffy. Using an electric mixer will speed things up.
  • Add the eggs, one at a time, beating well after each addition. Add a tablespoon of the flour between each one. This will help prevent curdling.
  • Fold in the remaining flour and ground ginger, until thoroughly combined. Add the golden syrup and the chopped stem ginger. Mix until well combined.
  • Pour the mixture into the tin, spreading it evenly across the top.
  • Bake for 30 - 35 mins or until baked. Testing the centre of the cake with a skewer until it comes out clean.
  • Leave in the tin to cool for about 10 mins, before turning out onto a wire rack to cool completely. While the cake is still warm, poke a few holes in the cake with a skewer. Then pour the ginger syrup over the cake. Spread it evenly. Allowing it to soak in. Decorate with the chopped Stem Ginger.
  • Make the water icing by mixing the icing sugar and preboiled water together until you have a thick runny consistency. Drizzle over the cake.

Notes

  • If you use a round cake tin, the baking times will differ. And you may need to make it a little longer. 
  • This is a great alternative to a traditional Yorkshire parkin where a simple ginger cake is all that’s required. No oatmeal no treacle.
  • This cake will slice into 12 square portions and will keep for a few days in an airtight container.
  • Use alternatives to ground ginger such as Allspice, Mace, Nutmeg or cinnamon. Try replacing the stem ginger, with chopped dried or fresh apples to complement the alternative spices. 

Nutrition

Calories: 287kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 127mg | Potassium: 58mg | Fiber: 1g | Sugar: 27g | Vitamin A: 434IU | Calcium: 24mg | Iron: 1mg
Did you make this recipe?Let me know how you got on. Tag me on Instagram at @clandestinecake and include hashtag #clandestinecake

Subscribe to my Newsletter

Are you new to baking, lost your baking mojo or generally want to get back to making those classic easy to make home recipes?

To help get you started, I'll also send you details of 5 easy to make recipes over a period of 5 days.

3 Comments

  1. I have tried the stisky ginger cake 3 times i find i need to bake it for 40 mins but before it comes out of the oven it dips in the centre what am im doing wrong Thanks Tom

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.