Easy Sticky Ginger and Orange Cake Recipe for Any Occasion

This cake combines the warming spice of ginger with the zesty brightness of orange, creating a perfectly moist and indulgent treat.

Let me tell you about my favorite dessert to bake: Sticky Ginger and Orange Cake. This delightful creation is an absolute winner when you crave something comforting yet vibrant. The sticky texture and the heavenly aroma of ginger and orange filling the kitchen make it irresistible. Whether it’s a cozy family gathering or a special occasion, this cake always gets rave reviews. Trust me, once you try it, it’ll become a regular in your kitchen too.

Ingredients

For the Cake:

• 1¼ cups (290ml) water
• ¾ cup (175g) salted butter, softened
• 1 cup + 2 tbsp (250g) granulated sugar
• ½ cup (180g) molasses
• ½ cup (180g) golden syrup or light corn syrup
• Zest of 1½ oranges, finely grated
• 2 extra-large eggs, beaten
• 2¾ cups (340g) all-purpose flour
• 2 tsp baking soda
• 1½ tsp ground cinnamon
• 2 tsp ground ginger

For the Icing:

• 1½ cups (170g) confectioners’ sugar
• Juice of 1 large orange

Instructions

Prepare the Wet Mixture:

Preheat your oven to 325°F (160°C) and grease a deep 9-inch round cake tin. In a medium saucepan, combine the water, golden syrup, molasses, and butter. Heat over low flame until the butter melts and the mixture is smooth. Let it cool slightly.

Add the Sweet Zest:

Stir in the grated orange zest and sugar into the syrup mixture. Whisk until the sugar dissolves and the zest releases its aroma.

Mix the Dry Ingredients:

In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. Make a well in the center.

Combine Wet and Dry:

Gradually pour the wet mixture into the dry ingredients, whisking constantly to prevent lumps. Once smooth, beat in the eggs gently.

Bake:

Pour the batter into the prepared tin and bake for 55-60 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

Prepare the Icing:

Sift the confectioners’ sugar into a bowl. Gradually stir in the orange juice until smooth and thick but pourable.

Finish with a Drizzle:

Pour the icing over the cooled cake, letting it drip down the sides. Allow the icing to set before slicing.

Nutritional Information (per slice, serves 10)

Calories: 320

Protein: 4g

Fat: 10g

Carbohydrates: 55g

Sugar: 35g

Fiber: 2g

If you’re a fan of classic desserts, don’t forget to check out our Mary Berry Swiss Roll Recipe. It’s light, fluffy, and just as delightful as this Sticky Ginger and Orange Cake!

Sticky Ginger and Orange Cake Recipe

This Sticky Ginger and Orange Cake is a comforting yet vibrant dessert, perfect for cozy gatherings or special occasions. With a sticky texture and the zesty aroma of ginger and orange, it’s a crowd-pleaser every time. The rich molasses and golden syrup give it depth, while the orange icing adds a sweet citrusy finish. A must-try recipe that’s sure to become a family favorite!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Icing Time 15 minutes mins

Total Time 1 hour hr 40 minutes mins

Course: Dessert

Cuisine: British

Calories: 320

Ingredients Method

Ingredients

  

For the Cake

• 1¼ cups 290ml water
• ¾ cup 175g salted butter, softened
• 1 cup + 2 tbsp 250g granulated sugar
• ½ cup 180g molasses
• ½ cup 180g golden syrup or light corn syrup
• Zest of 1½ oranges finely grated
• 2 extra-large eggs beaten
• 2¾ cups 340g all-purpose flour
• 2 tsp baking soda
• 1½ tsp ground cinnamon
• 2 tsp ground ginger

For the Icing

• 1½ cups 170g confectioners’ sugar
• Juice of 1 large orange

Method

 

1. Prepare the Wet Mixture:
2. Preheat your oven to 325°F (160°C) and grease a deep 9-inch round cake tin. In a medium saucepan, combine the water, golden syrup, molasses, and butter. Heat over low flame until the butter melts and the mixture is smooth. Let it cool slightly.
3. Add the Sweet Zest:
4. Stir in the grated orange zest and sugar into the syrup mixture. Whisk until the sugar dissolves and the zest releases its aroma.
5. Mix the Dry Ingredients:
6. In a large bowl, sift together the flour, baking soda, cinnamon, and ginger. Make a well in the center.
7. Combine Wet and Dry:
8. Gradually pour the wet mixture into the dry ingredients, whisking constantly to prevent lumps. Once smooth, beat in the eggs gently.
9. Bake:
10. Pour the batter into the prepared tin and bake for 55-60 minutes or until a skewer inserted in the middle comes out clean. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
11. Prepare the Icing:
12. Sift the confectioners’ sugar into a bowl. Gradually stir in the orange juice until smooth and thick but pourable.
13. Finish with a Drizzle:
14. Pour the icing over the cooled cake, letting it drip down the sides. Allow the icing to set before slicing.

FAQs

1. Can I use fresh ginger instead of ground ginger for this recipe?

Yes, you can use fresh ginger! Grate about 1 tablespoon of fresh ginger and mix it into the wet ingredients for a more vibrant and slightly spicier flavor.

2. How do I store the Sticky Ginger and Orange Cake?

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate for up to a week or freeze for up to 2 months.

Conclusion

This Sticky Ginger and Orange Cake is a burst of flavors in every bite—spicy, zesty, and oh-so-moist. Perfect with a cup of tea or coffee, it’s a recipe you’ll keep coming back to. Bake this and let your home be filled with the heavenly aroma of comfort and festivity. Enjoy!