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Ginger cake with a golden brown, crumbly texture, dusted with icing sugar
Moist and spicy ginger cake, sliced and dusted with icing sugar.

Sticky Ginger Loaf Cake

Author: Flavelo
Recipes Cakes and Desserts
This is not hard gingerbread, but a soft, moist loaf cake dominated by the heat of fresh ginger. It was a favourite in Victorian England, where ginger was used not only as a flavouring but also to settle the stomach. Honey and spices give it a caramel depth that only improves after a few days.
🕒 Prep Time 15 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Loaf tin
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 180°C. Line the loaf tin with baking parchment or grease/flour it.

Tip: Paper is safer because honey-based batters tend to stick.
2 ✓

Cream the butter with the sugar and honey until fluffy, then add the eggs and grated ginger.

Tip: The fibres of the fresh ginger can remain, but if you mind them, just squeeze in the juice.
3 ✓

Mix the flour and baking powder. Alternately fold into the butter mixture with the milk.

Tip: Do not overmix, just until combined, otherwise the cake will be tough.
4 ✓

Pour into the tin and bake for 30-35 minutes (skewer test!).

Tip: If batter still sticks to the skewer, bake longer, but if only crumbs adhere, it is ready.
5 ✓

Cool completely on a wire rack before slicing.

Tip: If cut while warm, it will crumble and may fall apart.

Recipe FAQ

Can I use ground ginger?
Yes, but fresh ginger gives a 'punchier' and more citrusy flavour. If using ground, add more.

Ingredients

  • 250 g Plain flour
  • 150 g Sugar (preferably brown)
  • 100 g Butter (soft)
  • 3 tbsp Honey
  • 2 tsp Fresh ginger (grated)
  • 1 tsp Baking powder
  • 2 whole Eggs
  • 100 ml Milk