Dessert

Sticky Ginger Loaf Cake Recipe

ByEthan Lark January 27, 2026January 27, 2026

Introduction

This sticky ginger loaf cake is a warm and comforting treat, packed with rich spices and the sweet heat of stem ginger. Perfect for teatime or as a cozy dessert, its moist texture and deep flavors make it a delightful bake to enjoy any time of year.

A dark brown loaf cake with a shiny, slightly cracked glaze on top sits on a beige textured board. Two slices are cut in front of the loaf, showing a moist and dense inside with a smooth crumb texture. A knife with a wooden handle lies beside the cake, resting on the board with some crumbs near it. In the background, there is a white cup filled with a light brown drink, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g butter, plus extra for the tin
100g honey
100g black treacle
2 balls of stem ginger from a jar, chopped, plus 2 tbsp syrup
225ml milk
275g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp freshly grated nutmeg
1 tbsp ground ginger
1 egg

Instructions

Step 1: Heat the oven to 180C/160C fan/gas mark 4. Butter and line a 2-litre loaf tin with baking paper.
Step 2: In a small pan over low heat, melt the butter, honey, black treacle, chopped stem ginger, and ginger syrup together. Once melted, remove from the heat and let it cool slightly.
Step 3: Pour in the milk and leave the mixture to cool for about 15 minutes to avoid cooking the egg later.
Step 4: Sift the self-raising flour, bicarbonate of soda, ground cinnamon, nutmeg, and ground ginger into a large bowl.
Step 5: Pour the cooled milk mixture into the dry ingredients and stir gently to combine.
Step 6: Beat in the egg until fully incorporated, then transfer the batter to the prepared loaf tin.
Step 7: Bake in the preheated oven for 1 hour, or until a skewer inserted into the center comes out clean.
Step 8: Allow the cake to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely before slicing.

Tips & Variations

For extra richness, brush the warm cake with extra honey or syrup before serving.
You can substitute stem ginger syrup with molasses if you prefer a deeper flavor.
Add chopped walnuts or crystallized ginger pieces to the batter for texture and additional zing.

Storage

Store the cooled cake in an airtight container at room temperature for up to 3 days. It also freezes well; wrap it tightly in plastic wrap and place in a freezer bag for up to 1 month. To reheat, thaw completely and warm gently in the oven or microwave.

How to Serve

A dark brown loaf cake with a shiny, slightly cracked top is placed on a light beige textured chopping board on a white marbled surface. The cake is sliced into five thick pieces, revealing a moist and dense interior with a soft crumb. Next to the cake is a knife with a wooden handle resting on the board, and in the upper left corner, there is a white cup filled with light brown coffee. The scene is softly lit, showing the rich texture of the cake and the creamy surface of the coffee. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ginger instead of stem ginger?

Fresh ginger can be used, but it is much more pungent and less sweet than stem ginger in syrup. If using fresh, finely grate it and consider adding some honey or sugar to balance the heat.

What if I don’t have black treacle?

You can substitute black treacle with molasses or dark corn syrup for a similar rich flavor and sticky texture. Golden syrup can also work but will result in a lighter taste and color.