Sticky Gingerbread Loaf Cake

Name: Sticky Gingerbread Loaf Cake
Prep time: 34 min
Cook time: 1 h 5 min
Total time: 2 h 19 min
Cuisine: British
Ingredients: 240 g Molasses; 115 g Butter, cubed; 100 g Sugar; 180 ml Milk; 80 ml Water; 2 Egg, beaten; 260 g Flour, sifted; 2 tbsp Ginger, ground; 2 tsp Spice, ground; 2 tsp Baking powder; ½ tsp Salt

Sticky Gingerbread Loaf Cake · ready in 2 h 19 min · 8 servings · 396 kcal per serving · easy · 11 ingredients

This British style gingerbread loaf is dark, moist, and warmly spiced, with molasses giving a sticky crumb that improves by the next day.

Prep: 34 min
Cook: 1 h 5 min
Total: 2 h 19 min
Serves: 8
kcal: 396
Difficulty: easy

British Desserts Snacks & starters Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

240 gMolasses
115 gButter, cubed
100 gSugar
180 mlMilk
80 mlWater
2Egg, beaten
260 gFlour, sifted
2 tbspGinger, ground
2 tspSpice, ground
2 tspBaking powder
½ tspSalt

Equipment

oven, stovetop, measuring spoons, loaf tin, saucepan, mixing bowl, whisk, spatula, parchment, skewer, pastry brush, oven mitts

Instructions

Gather Ingredients
Gather and weigh all ingredients, then set out a loaf tin, saucepan, bowls, whisk, spatula, measuring spoons, parchment, and skewer. · 8 min
What to look for: Everything is measured and tools are within reach.
Heat Oven
Heat the oven to 160°C / 320°F and butter a 23 by 13 cm loaf tin, then line it with parchment so the cake lifts out easily. · 5 min
What to look for: The tin is evenly greased and neatly lined.
Warm Syrup
Warm butter, molasses, sugar, milk, and water in a saucepan over low heat, stirring until the butter melts and the mixture looks smooth. · 5 min
What to look for: The syrup is glossy and smooth with no visible butter pieces.
Cool Syrup
Cool the syrup mixture for 10 minutes so it is warm, not hot, before the egg is added and the crumb stays tender. · 10 min
What to look for: The mixture is still fluid but no longer steaming.
Mix Dry
Whisk flour, ginger, spice, baking powder, and salt in a bowl until the color is even and no pockets of powder remain. · 3 min
What to look for: The dry mixture is evenly beige and aerated.
Finish Batter
Pour the warm syrup into the dry mixture, add the beaten egg, and fold until the batter is glossy with no dry flour at the bottom. · 5 min
What to look for: The batter is dark, shiny, and pourable.
Bake Loaf
Bake the filled tin for 55 to 65 minutes at 160°C / 320°F until the loaf is risen, dark, and a skewer shows moist crumbs. · 1 h
What to look for: The top is deep brown, gently domed, and slightly cracked.
Rest Loaf
Rest the cake in the tin for 20 minutes, then lift it out and cool until the surface turns sticky and the crumb holds its shape. · 40 min
What to look for: The loaf is cool enough to handle and the top looks tacky.
Serve Slices
Slice the cooled gingerbread into 8 thick pieces and serve plain, letting the molasses crust stay glossy and slightly tacky. · 3 min
What to look for: Each slice has a dark, close crumb and a shiny sticky top.

Nutrition (per serving)

kcal	396
Protein	6 g
Carbohydrates	63 g
of which sugars	31 g
Fat	14 g
of which saturated	8 g
Fibre	1 g
Sodium	401 mg

Nutri-ScoreD

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 5 days
Freezer: yes, up to 3 months
Warm slices at 150°C / 300°F for 5 minutes, or serve at room temperature for the best sticky texture.

Ingredient substitutions

Molasses

Sugar and water syrup: Use only if molasses is unavailable. The loaf will be paler, sweeter, and less bitter.

Butter

Salted butter: Reduce the added salt slightly if using salted butter.

Sugar

Molasses: The cake will be darker and wetter. Reduce the water by the same weight.

Milk

Water: The crumb will be a little less rich.

Water

Milk: Use for a slightly richer crumb.

Egg

Milk: Use only if needed. The loaf will be more fragile and less springy.