Sticky Ginger Cake with a water icing drizzle
Print Recipe
0 from 0 votes

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.
Prep Time10 mins
Cook Time30 mins
cooling time10 mins
Total Time50 mins
Course: Afternoon Tea
Cuisine: British
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