Sticky Ginger Cake


200g unsalted butter diced
175g molasses sugar
3 tbspn black treacle
150ml milk
2 large eggs beaten
4 pieces chopped stem ginger
300g self-raising flour
1 tbsp ground ginger

Ginger Fudge Icing
4tbsp of drained ginger syrup
300g icing sugar, sifted
140g unsalted softened butter
2tsp lemon juice



  1. Preheat the oven to (Gas mark 3, 160℃, 140℃ – Fan Oven)
  2. Butter and line the base of a 23cm/9in round cake tin.
  3. Gently melt the butter, sugar and treacle; cool briefly then stir in the milk.
  4. Beat in the eggs and add the chopped stem ginger.
  5. Sift the flour, ground ginger and a pinch of salt into the warm mixture. Combine thoroughly.
  6. Spoon the cake mixture into the tin and level the surface.
  7. Bake for 30 – 35 minutes or until firm and risen.
  8. Cool in the tin for an hour then transfer to a wire rack.
  9. Prick the top of the cooked cake all over then pour 2 tablespoons of the syrup over.


  1. Beat together the icing sugar, butter, lemon juice and the remaining ginger syrup and spread over the cake.