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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!
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Prep Time 30 minutes
Cook Time 55 minutes
Icing Time 15 minutes
Total Time 1 hour 40 minutes
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.