Sticky Ginger Cake

This rich sweet sticky cake is just the ultimate in old fashioned cakes - be warned that one piece will never be enough!

30 mins
Makes 9 portion
Suitable for home freezing


  • 175g soft margarine (70% fat content) or butter
  • 100g dark muscovado sugar
  • 175g golden syrup
  • 225g Juvela Gluten-free White or Fibre Mix
  • 1tsp bicarbonate of soda
  • 2tsp ground ginger
  • ½ tsp mixed spice
  • 2 medium eggs, lightly beaten
  • 150ml milk
  • Method

    1. You will need an 8inch (20cm) round or square cake tin, greased and base lined
    2. Melt the margarine/butter, sugar and syrup gently in a pan (or in a large bowl in a microwave).
    3. Stir in the Mix, bicarbonate of soda, spices, egg and milk, and whisk to a smooth batter.
    4. Transfer into your prepared tin and bake in a preheated oven (180ºC/160ºC/350ºF/Gas Mark 4) for approx. 30minutes until the cake is cooked and springy to touch.
    5. Allow to cool slightly in the tin and then transfer to a wire rack to cool.
    6. Cut into slices or squares to serve, drizzle with glace icing and decorate with slithers of glace ginger.