Classic sticky gingerbread is a family favourite bake containing the rich dark molasses flavours of dark muscovado sugar and black treacle, with the warming spices of ginger and cinnamon. Slice and serve with a cup of tea, or warm up and add hot custard for pudding perfection!
This is a really Easy Sticky Gingerbread Recipe and one I love to bake. This traditional gingerbread is packed full of spice, but nevertheless it is a simple baking process, just mix the wet ingredients into the dry ingredients.
This classic black sticky gingerbread recipe is one that everyone enjoys. It is reminiscent of the shop-bought “Jamaica Ginger Cake” that I used to eat as a kid.
For me dark sticky gingerbread is a year round bake. That said, I always bake more of it during the cold winter months, its warm spice aroma filling my kitchen as it bakes.
Why you’ll love this recipe for Dark Sticky Gingerbread:
- This is a simple and straightforward bake as there are dry ingredients and warm, wet ingredients, it’s simply a case of adding the wet into the dry and giving it a quick stir!
- No need for fancy equipment as a large mixing bowl; saucepan; whisk and a wooden spoon are all you will need!
- Dark Sticky Gingerbread not only tastes great, but stores really well and in fact is even stickier when left to sit for a couple of days!
- Freeze the Black Sticky Gingerbread in individual slices then remove from the freezer and defrost any time you fancy a sweet treat.
How to make classic sticky gingerbread:
- Preheat the oven to 160CFan/180C.
- Start by pouring the black treacle and golden syrup into a saucepan.
- Add the milk and dark muscovado sugar to the pan with the treacle and syrup.
- Heat the mixture up gently, stirring to melt the sugar and combine the mixture.
- DO NOT ALLOW TO BOIL – as this will split the mixture.
- Once melted set aside to cool.
- Place the flour, bicarbonate of soda and spices into a large mixing bowl.
- Cut the butter into cubes and gently rub through the flour.
- Once the butter is rubbed through the flour you should have the consistency of breadcrumbs.
- Pour the cooled sugar and milk mixture into the dry breadcrumbs and whisk quickly to combine.
- Now add in the beaten egg and whisk again to combine.
- Pour the mixture into a well greased bundt or cake tin.
- Allow the mixture to spready evenly across the tin.
- Place the cake into the preheated oven.
- Bake the cake for 45 minutes or until a cocktail stick inserted into the cake comes out clean.
- Remove the cake from the oven, place on a wire cooling rack and allow the cake to cool completely in the tin before turning it out.
Recipe ingredients and substitutions:
- Sugar dark muscovado contains a high level of molasses which gives this cake it’s dark, treacle flavour. The best substitute would be dark brown sugar, which has slightly less of the deep molasses flavour. Alternatively, you can also use light muscovado sugar, however it will lessen the richness, as light muscovado sugar has less of a molasses, treacle flavour than dark.
- Self Raising Flour contains a raising agent which you need as this is a heavier cake.
- Bicarbonate of Soda is also added to the cake batter to add extra rise to the cake.
- Butter I use unsalted butter in this classic sticky gingerbread, but you can also use salted butter if that’s what you have.
- Spices this black sticky gingerbread recipe uses a blend of ginger, cinnamon and mixed spice to make the loaf. I love the flavour of ginger so I like to added a heaped tablespoon of ground ginger so that it really comes through on the cake. If you would like to add more cinnamon then add a little extra. Likewise if there is a flavour that you don’t like, reduce it or leave it out altogether.
- Stem Ginger has not been added to this cake, as I’ve kept things simple. However some finely grated stem ginger makes a great addition to this dark sticky gingerbread recipe. Add the stem ginger to the wet ingredients before you stir through the dry.
Do I need to use a bundt tin for sticky gingerbread?
I have used a bundt tin for this recipe as I have one. I use this cake tin all the time but please don’t go out and buy a bundt tin.
However, you can also bake a round cake or make a sticky gingerbread loaf recipe. Replace the bundt tin with a 22cm/9″ circular cake tin with a loose base or a large loaf tin as both will do the same job.
How to prepare a tin for baking:
How to prepare a Bundt tin:
If you are using a bundt tin, I would recommend using a cake release spray or a liberal amount of butter, dusted with flour to grease the tin.
Ensure you get into any ridges in the tin to stop the cooked cake from sticking to the tin. There is no point using a beautifully shaped tin if the cake gets stuck when you try to turn it out!
How to prepare a round cake tin or loaf tin:
Likewise use either a cake release spray; or grease with a liberal amount of butter and dust with flour; or line with baking parchment.
How to serve sticky gingerbread?
I love sticky gingerbread, sliced and served as it is with a cup of hot tea. However, my husband likes his with butter spread across it. It’s entirely down to personal preference.
Sticky gingerbread also makes a perfect pudding. Warm up the gingerbread and pour over some hot custard, this is comfort food in sweet form for me. Alternatively you can add a scoop of ice-cream or pour over some double cream.
What is the difference between ginger cake and gingerbread?
Ginger cake is simply any cake flavoured with ginger, it could refer to a ginger sponge cake, or a light ginger loaf.
Whereas black sticky gingerbread loaf tends to refer a sticky cake that is rich with both spices (predominantly ginger) and dark molasses/muscovado sugar.
Don’t confuse gingerbread with gingerbread biscuits!
Of course this sticky gingerbread is not to be confused with gingerbread biscuits which are often used to construct gingerbread houses over Christmas. This type of gingerbread is a dough based biscuit/cookie recipe which is rolled out to form individual biscuit and cookie shapes – or indeed sides of houses if that’s what you are building.
How long can I store black sticky gingerbread?
Sticky gingerbread is one cake that actually improves after a couple of days, assuming you can wait that long to eat it! Left to sit, the gingerbread will mature and only gets stickier, it’s a deliciously moist cake.
Once baked and cooled, store the cake in an airtight container and it will last for 4-5 days without going stale.
Can I freeze gingerbread?
This gingerbread recipe makes a large bundt or loaf and can be frozen very easily. Simply allow the cake to cool completely on a wire cooking rack and then wrap in kitchen foil. Then place the cake in a suitable container and place in the freezer.
You can either freeze the whole gingerbread, half the gingerbread or cut into individual slices and freeze individually – ready for a sweet treat any time you fancy!
When you are ready to eat the cake, remove it from the freezer and allow it to defrost at room temperature. Ideally eat within 3 months of freezing to enjoy this cake at its best.
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Additional recipe suggestions:
If you like this sticky gingerbread loaf recipe then try some of our other warming, spiced bakes:
- Ginger & Chilli Biscuits
- Pumpkin Cake
- Spiced Apple Cake
- Easy Chocolate Loaf Cake
- Best Lemon Poppy Seed Cake
- Plum & Almond Galette
- Chocolate & Pumpkin Muffins
- Carrot & Courgette Breakfast Muffins
For other other great bakes have a look at our Ultimate Guide to Baking with Kids which is also great for any adult who loves baking. Full of helpful hints and tips, together with many more recipes.
- Bundt tin (22cm diameter) or a large loaf tin (approx 24x12x7cm) lined with baking parchment
- 225 g self raising flour
- 1 tsp bicarbonate of soda
- 1 tbsp ground ginger (rounded)
- 2 tsp ground cinnamon
- 1 tsp mixed spice
- 115 g cold unsalted butter (cubed)
- 275 ml whole or semi-skimmed milk
- 115 g dark muscovado sugar
- 115 g golden syrup
- 115 g black treacle
- 1 medium egg (beaten)
- Sift the flour, bicarbonate of soda, and all the spices into a large mixing bowl. Add in the butter and rub the butter into the flour mixture until you have the consistency of fine breadcrumbs. Set aside.
- Add the dark muscovado sugar, milk, black treacle and golden syrup, to a small saucepan and heat up gently over a medium heat, stirring to dissolve the sugar. DO NOT BOIL THIS MIXTURE! Set aside to cool to lukewarm.
- Now add the sugar and milk mixture to the flour and give it a quick whisk before adding the beaten egg and whisk to form a thick batter.
- Pour the batter into a well greased Bundt tin or a loaf tin lined with baking parchment and place in a preheated oven at 180C/160CFan for approximately 45 minutes. Check the gingerbread to ensure it is cooked, by inserting a cocktail stick into the centre of the loaf, it should come out clean. If still sticky then pop back into the oven for a further 5 minutes.
- Remove the gingerbread from the oven and place the tin on a wire cooling rack. Allow the gingerbread to cool completely in the tin before turning it out.
- Once cooled wrap the cake in baking parchment and place in an airtight container.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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