Big Cakes: Sticky Ginger Cake

Preparation info
  • Serves


    • Difficulty


Appears in
Bake and Decorate

By Fiona Cairns

Published 2011

  • About

A wonderful cake that should be left alone for a couple of days before eating... that’s the hardest part! It’s also delicious with my Salted Caramel Buttercream (use half the quantity).


For the Cake

  • 120 g unsalted butter, plus more for the tin
  • 125 g black treacle
  • 100


Preheat the oven to 180°C/fan 170°C/350°F/gas mark 4. Butter a 20cm, 7.5cm deep, square tin and line with baking parchment.

Place the treacle, syrup, milk, sugar and butter into a pan and very gently melt together. Do not let this boil or it will curdle. Remove f