Sticky Ginger Cake Recipe

Name: Sticky Ginger Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp Bicarbonate of Soda; 8 oz Plain Flour; 1 tbsp Ground Ginger; 1 tsp Ground Allspice; 1 oz Medium Oatmeal; 6 oz Margarine or Butter; 2 oz Dark Brown Sugar; 4 oz Black Treacle; 5 oz Golden Syrup; 2 Eggs; 1/4 pints Milk

Servings: persons

1/2 tsp Bicarbonate of Soda
8 oz Plain Flour
1 tbsp Ground Ginger
1 tsp Ground Allspice
1 oz Medium Oatmeal
6 oz Margarine or Butter
2 oz Dark Brown Sugar
4 oz Black Treacle
5 oz Golden Syrup
2 Eggs
1/4 pints Milk

1
Preheat Oven to 180c
2
Sift flour, bicarbonate of soda, ginger and allspice in bowl
3
Stir in oatmeal
4
Add butter or margarine, sugar, treacle and golden syrup in a pan over low heat.
5
Allow to cool to hand hot and stir in eggs
6
Pour mixture into the flour, add milk and beat to smooth, shiny batter with wooden spoon
7
Pour mixture into 7in cake tin
8
Bake on top half of oven for 1 hour
9
Allow to cool for 10 minutes and turn out onto wire rack

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 tsp Bicarbonate of Soda, 8 oz Plain Flour, 1 tbsp Ground Ginger, 1 tsp Ground Allspice, and more.

Yes, Sticky Ginger Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sticky Ginger Cake

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