Sticky Butterscotch Stem Ginger Cake

Nothing evokes the feeling of a cosy Autumnal evening quite like a slice of sticky ginger cake. The thought of its dark luring crumb and spiced ginger aroma wafting through the house is enough to make me crave it. Sticky toffee pudding is I think, one of the best baking inventions possibly ever. So I thought I would combine the two for a perfect warming treat.

This cake stays fresh and moist for a couple of days, making it an even more rewarding bake. It’s my favourite way to end a long day. A bowl of warm sticky ginger cake doused in indulgent dark toffee sauce nestled under a blanket with the cold autumnal evening outside.

Ingredients – Makes one loaf

  • 200g plain flour
  • 4 tsp. ground ginger
  • 1 1/2 tsp. ground cinnamon
  • pinch of ground nutmeg
  • 1/2 tsp. bicarbonate soda
  • 100g unsalted butter
  • 100g treacle
  • 100g golden syrup
  • 100g dark muscovado sugar
  • 150ml whole milk
  • 1 medium egg
  • 4 pieces of stem ginger, grated

Sticky toffee sauce

  • 150g unsalted butter
  • 150g double cream
  • 110g dark muscovado sugar
  • 40ml stem ginger syrup


Pre-heat your oven to 160°C. Grease a loaf tin with butter and place one wide strip of baking paper across the middle, making sure to leave some overhang so you can lift the cake out later.

Start by combining the flour, spices and bicarb in a bowl. In a saucepan, heat the butter, treacle, golden syrup, muscovado sugar and whole milk until melted together (do not boil.) Pour the warmed syrups into the combined flour and spices and stir well until fully incorporated. Add in the egg and combine again. Lastly fold through the grated stem ginger. Pour the cake batter into your prepared loaf tin and bake in the pre-heated oven for 1 hour or until a skewer inserted into the middle comes out clean.

While your cake is baking, you can make the sticky toffee sauce. Place all the ingredients into a saucepan and warm until it just comes to the boil. Turn off and put to one side until the cake is baked.

Once the cake has cooled slightly, poke several holes into the surface using a skewer. Pour over a third of the sticky toffee sauce until the top of the cake is covered. Leave to sit at room temperature until cool. Carefully lift the cake out of the tin using the overhanging baking paper (you may need to run a knife around the edge first.) Cut a thick slice and pour over more warmed sticky toffee sauce to serve.

Store at room temperature.

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