Sticky Ginger Spice Cake

This deeply gingery and deliciously sticky spice cake has three additional layers of ginger flavour: in the sponge cake, the ginger syrup glaze and glacé ginger topping. It's a great ginger cake alternative to a more traditional old fashioned Yorkshire Parkin recipe and is perfect for the cooler months.

If you love making the traditional old fashioned Yorkshire Parkin but want a ginger cake without oatmeal, this is the perfect recipe. This spiced sponge cake is much less stodgy, making it a perfect snacking cake.

TIP: This ginger cake recipe has quite a bit of kick, but you can easily tone down the heat by reducing the amount of ground ginger or substituting another spice. Read the FAQ section below for some delightful substitutions.

Why this Ginger Spice Cake recipe works.

I've added a little golden syrup that adds moisture to the sponge cake. There's plenty of ground ginger to complement the glacé ginger.

Do your cakes get a rise in the middle? I have the solution!

TIP: Using a baking belt around the outside of the cake tin gives a more even bake. I make my own using kitchen paper soaked in water, then folded inside a band of cooking foil. If you prefer, you can purchase baking belts on Amazon.

Adding the syrup while the ginger cake is still warm helps it to soak evenly through the sponge. This helps give the spice cake a light sticky texture and moist sponge while adding loads of sweet ginger flavour.

What makes this Sticky Ginger Cake special is the lovely chopped glacé ginger topping and water icing. Doesn't it look lovely?

TIP: If you are looking for an easy way to dress up your baking, water icing is a wonderfully easy way to do so. Simply mix sieved icing sugar and a little pre-boiled water, mixed until you have a slightly runny consistency. Drizzle over your cakes, muffins or scones with a fork for a delightful striated effect.

This lovely cake will slice into 12 square portions and will keep for a few days in an airtight container.

Frequently Asked Questions

What is ground ginger?

Ground ginger is the dried roots/ rhizomes of the flowering ginger (Zingiber officinale) plant. It is widely used as a spice in baking and cooking.  The plant is native to Asia, India, and China.

Are There Any Substitutes for Ground Ginger?

Ground Nutmeg, Allspice, Mace and Cinnamon are all great alternatives to ground ginger when measured like for like. Each will have its own distinctive flavours bringing a subtle difference to your cake.

TIP: Try replacing the glacé ginger with chopped dried apples. Ground cinnamon or allspice really complement the apple flavour.

Can I use a round tin for baking this ginger spice cake?

If you bake this in a round tin, it will take a bit longer to bake. Check with a wooden skewer for doneness. It should come out clean.

Want more ginger recipes?

• Glacé Ginger, Oat and White Chocolate Cookie Bars
• Treacle and Glacé Ginger Parkin

Sticky Ginger Spice Cake

Lynn Hill

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 cake with a real ginger kick.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

cooling time 10 minutes mins

Total Time 50 minutes mins

Course Afternoon Tea

Cuisine British

Servings 12

Calories 287 kcal

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.

For the Icing Drizzle

• 4 tablespoons icing sugar
• 1 teaspoons 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 Icing Drizzle

• 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. 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 and no treacle.
• This cake will slice into 12 square portions and will keep for a few days at room temperature in an airtight container.
• Use alternatives to ground ginger such as Allspice, Mace, Nutmeg or cinnamon. Try replacing the glacé ginger with chopped dried apples to complement the alternative spices. 

Keyword Ginger,, moist sponge