Imagine the warm, spicy aroma of freshly baked gingerbread wafting through your kitchen, enveloping you in a comforting embrace.
Picture the deep, rich hues of a sticky gingerbread cake, its texture moist and tender, with the perfect balance of sweetness and spiciness.
This cake is more than just a dessert; it’s a timeless classic that holds the power to bring people together, whether it’s on busy weeknights or at leisurely Sunday suppers.
I remember a chilly winter evening when unexpected guests arrived at our doorstep. This gingerbread cake came to the rescue, its delightful flavors and inviting warmth instantly turning a simple gathering into a cherished memory.
Baking this cake not only filled our home with joy but also reminded me of the simple pleasures of sharing food with loved ones.
Ready to create your own heartwarming moment? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with a rich blend of ginger and cinnamon spices.
- Uses pantry staples like flour, sugar, and eggs for easy preparation.
- Provides a moist and sticky texture, perfect for festive occasions.
- Freezes beautifully, making it a convenient make-ahead dessert option.
- Offers a comforting taste of traditional British cuisine in every bite.
Ingredients
- 150 g unsalted butter — plus extra for greasing; make sure it’s high quality for best flavor.
- 200 g dark brown sugar — opt for a brand with a deep molasses content.
- 200 g golden syrup — choose a reputable brand for consistent sweetness.
- 200 g black treacle — use a well-known brand for rich flavor.
- 3 tsp ground ginger — make certain it’s fresh for maximum aroma.
- 2 tsp ground cinnamon — select a high-quality brand for a warm, spicy note.
- 250 ml whole milk — use full-fat milk for a richer texture.
- 2 large eggs — prefer free-range for better taste and ethics.
- 300 g plain flour — sift to prevent lumps and guarantee a smooth batter.
- 2 tsp baking powder — check that it’s fresh for best rise.
- 1 tsp baking soda — verify freshness to make sure of proper leavening.
- 1/4 tsp salt — use fine sea salt for even distribution.
Step-by-Step Method
Preheat the Oven
Set the oven to 180°C (350°F) to guarantee it’s hot enough by the time the batter is ready.
This step is essential for even baking, helping the cake rise properly.
Prepare the Baking Pan
Grease a 9×9 inch baking pan and line it with parchment paper.
This prevents the cake from sticking and guarantees easy removal once it’s baked.
Melt the Syrup Mixture
In a medium saucepan, melt the butter, dark brown sugar, golden syrup, and black treacle over low heat.
Stir occasionally for a smooth consistency.
Remove from heat to cool slightly.
Whisk the Milk and Eggs
In a large mixing bowl, whisk together the milk and eggs until well combined.
This creates a uniform liquid base for the batter.
Combine Wet Ingredients
Slowly pour the cooled syrup mixture into the milk and eggs, whisking continuously.
This prevents the eggs from cooking and guarantees a smooth blend.
Sift the Dry Ingredients
In another bowl, sift together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt.
Sifting helps incorporate air and distribute the ingredients evenly.
Mix the Batter
Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
Be careful not to overmix to maintain a light and airy texture.
Pour into the Pan
Pour the batter into the prepared baking pan, spreading it evenly.
This guarantees the cake bakes uniformly and rises evenly.
Bake the Cake
Place the pan in the preheated oven and bake for 50 minutes.
Check doneness by inserting a skewer into the center; it should come out clean.
Cool the Cake
Allow the cake to cool in the pan for 10 minutes.
Then, transfer it to a wire rack to cool completely, which helps prevent sogginess at the bottom.
Ingredient Swaps
- For a dairy-free version, substitute whole milk with almond milk or coconut milk.
- Replace unsalted butter with a plant-based butter alternative for a vegan-friendly option.
- If black treacle is unavailable, use molasses as a regional substitute.
- Swap plain flour with a gluten-free flour blend to cater to gluten sensitivities.
- Light brown sugar can be used in place of dark brown sugar for a milder flavor.
You Must Know
- Preheat Oven: Always preheat your oven to 180°C (350°F) before starting to guarantee even baking of the gingerbread cake.
- Cool Syrup Mixture: Allow the melted butter, sugar, golden syrup, and black treacle mixture to cool slightly before combining with the milk and eggs to prevent curdling.
- Whisk Continuously: When adding the cooled syrup mixture to the milk and eggs, whisk continuously to guarantee a smooth and uniform batter.
- Avoid Overmixing: Once you add the dry ingredients to the wet mixture, stir gently and only until combined to keep the cake light and airy.
- Store Properly: To maintain the cake’s moisture and sticky texture, store any leftovers in an airtight container at room temperature.
Serving Tips
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust the top with powdered sugar for an elegant presentation.
- Pair with a hot cup of spiced tea or mulled wine.
- Drizzle with a warm lemon glaze for a tangy contrast.
- Garnish with candied ginger slices for an extra zing.
Storage & Make-Ahead
Sticky Gingerbread Cake can be stored in an airtight container in the fridge for up to five days. This will maintain its moisture and stickiness.
You can also freeze the cake for up to three months. To make ahead, consider baking and freezing it. Then thaw it overnight before serving.
Reheating
To gently reheat sticky gingerbread cake, use a microwave on low power.
Alternatively, use an oven at 150°C (300°F) covered with foil.
You can also use a stovetop double boiler to maintain its moisture.
British Holiday Dessert Tradition
As we think about reheating our sticky gingerbread cake, it’s hard not to imagine the warmth and comfort it brings during the British holiday season.
The spicy aroma of ginger and cinnamon wafting through the house evokes cherished memories of gatherings by the fire.
I remember helping my grandmother in her cozy kitchen, the scent of rich treacle and golden syrup filling the air as we stirred the batter.
The cake’s moist, sticky texture feels indulgent, each bite a celebration of tradition. On chilly evenings, we’d savor it with thick cream, the sweetness melting on our tongues as laughter and stories intertwined.
It’s more than dessert; it’s a slice of heritage that bridges past and present, inviting joy and togetherness.
Final Thoughts
Why not give this Sticky Gingerbread Cake a try and let its rich, spiced flavors fill your kitchen with warmth?
Feel free to tweak the spices to suit your taste and make it your own special treat!
Frequently Asked Questions
Can I Make This Cake Gluten-Free With Alternative Flour?
I’ve tried swapping plain flour with a gluten-free blend, and it worked! The aroma was just as enchanting, and the texture stayed moist and sticky. Don’t forget to check for a gluten-free baking powder too. Enjoy!
What Is the Best Way to Serve This Cake for a Holiday Event?
I love serving this cake warm, topped with a dollop of freshly whipped cream and a sprinkle of cinnamon. The aroma fills the room, and the moist, spicy sweetness perfectly complements holiday gatherings. Everyone’s always asking for seconds!
How Can I Adjust the Recipe for High-Altitude Baking?
I adjust for high-altitude by reducing baking soda slightly and increasing flour. I often lower the sugar and increase liquid a tad. My kitchen fills with comforting spice aromas, evoking cozy winter nights by the fire.
Can I Add Nuts or Dried Fruits to the Batter?
Absolutely, you can add nuts or dried fruits. I love adding chopped pecans for a crunchy texture or dried cranberries that burst with tartness. Just fold them in gently to avoid overmixing and enjoy the delightful contrast.
What Can I Use Instead of Black Treacle if Unavailable?
I’ve been there! When I couldn’t find black treacle, I swapped it for equal parts molasses, capturing that deep, rich sweetness. The aroma while baking evoked memories of cozy kitchens and festive gatherings. You’ll love it!
Sticky Gingerbread Cake
Equipment
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 9×9 inch baking pan
- 1 Wire rack
- 1 Parchment paper
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 150 grams unsalted butter plus extra for greasing
- 200 grams dark brown sugar
- 200 grams golden syrup
- 200 grams black treacle
- 3 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 250 milliliters whole milk
- 2 large eggs
- 300 grams plain flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F).
- Grease a 9×9 inch baking pan and line it with parchment paper.
- In a medium saucepan, melt the butter, dark brown sugar, golden syrup, and black treacle over low heat, stirring occasionally until smooth.
- Remove the saucepan from heat and allow the mixture to cool slightly.
- In a large mixing bowl, whisk together the milk and eggs until well combined.
- Slowly pour the cooled syrup mixture into the milk and eggs, whisking continuously.
- In another bowl, sift together the flour, baking powder, baking soda, ground ginger, ground cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until a smooth batter forms.
- Pour the batter into the prepared baking pan.
- Bake in the preheated oven for 50 minutes or until a skewer inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
