This sticky, dense cake is perfect on a cold winter day, with its warming hit of ginger and cinamon and spongy texture. It uses three forms of ginger to flavour it, so it is quite fiery, but this is tempered by the mellow flavour of the brown sugar and the dark treacle. The whiskey gives it an extra kick, and partners well with the spiciness of this deeply rich and sticky cake. If you like a less gingery cake, replace the ginger syrup with golden syrup and leave out the sliced crystallised ginger.
- 240g plain flour
- 180g dark brown sugar
- 2tsp baking powder
- 2tsp ground ginger
- 1tsp cinnamon
- 2 eggs
- 5 balls crystalised ginger in syrup
- 100ml whiskey
- 120ml orange juice
- 220ml unflavoured oil (sunflower, vegetable)
- 2tbsp syrup from the ginger
- 1tbsp treacle
Pre-heat the oven to 160ºC/140ºC Fan/325F/Gas Mark 3. Grease and line a deep 9” cake tin.
Put the flour, baking powder, sugar, cinnamon and ground ginger into a large mixing bowl.
Beat the eggs in a small bowl. Finely chop the crystallised ginger.
Add beaten eggs, whiskey, orange juice, oil, ginger syrup and treacle to the flour mix, and beat well until fully combined. Stir in the chopped ginger.
Spoon into the prepared tin and bake for 35-45mins until slightly risen and dark golden brown. The cake will feel springy when it’s cooked. If in doubt, stick a skewer in the middle – when the cake is cooked the skewer will have a few crumbs stuck to it, but no raw batter.
Leave to cool in the tin, then double wrap in tin foil or store in an air tight container for up to a week.
Top tip for making Sticky ginger cake with walnuts
If you don't want to use whiskey, replace with black coffee.