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Sticky ginger cake cut into thick squares on a rustic wooden board, set on a white timber table with a jar of honey, brown sugar, fresh ginger and a linen cloth in the background.

Sticky Ginger Cake

5 from 1 vote
A warm, moist and irresistibly sticky ginger cake made in just one saucepan. This melt-and-mix classic is loaded with golden syrup, ginger and spice for the ultimate cosy afternoon tea treat. It keeps well, freezes beautifully and tastes even better the next day.
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Prep Time:10 minutes
Cook Time:50 minutes
Course: Afternoon Tea, Dessert, Treat
Cuisine: Australian
Keyword: Easy baking recipe, Ginger cake, Golden syrup cake, Melt and Mix Cake, Sticky ginger cake
Servings: 24
Author: Kate Brodhurst

Equipment

  • 20cm x 30cm baking pan

Ingredients

  • ¾ cup golden syrup
  • 125g butter, chopped
  • 1 cup milk
  • 2 cups plain flour (All purpose flour)
  • 1 cup caster sugar
  • 3 teaspoons ground ginger
  • 1 teaspoon mixed spice
  • 1 teaspoon bi-carb soda (baking soda)
  • pinch salt
  • 2 large eggs

Instructions

  • Preheat oven to 180℃ (160℃ fan forced). Grease and line the base and sides of a 20cm x 30cm cake pan with baking paper.
  • Place butter and golden syrup into a large saucepan and place over a medium heat, stirring often until butter has just melted. Remove from heat and add the milk, flour, sugar, spices, bi-carb soda and a pinch of salt. Whisk quickly to combine then add the eggs and whisk again till well combined.
  • Pour mixture into prepared pan and bake in the oven for 45-50 minutes or until cooked when tested with a skewer. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Cut into 24 squares to serve.

Notes

  1. COOKS NOTES:
    Oven Temps:     Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
    Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup =  250 ml.
    Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
    Vegetables: All vegetables are medium size and peeled, unless specified.
    Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.