Get ready for chilly nights, Halloween and Bonfire Night and even the Christmas season (is it too early to mention it still?), with my slow cooker sticky ginger cake.
Fiery crystallised ginger and ground ginger pack a warming punch which will ward off the chill.
A slice of this will go down well whatever the occasion.
Sticky ginger cake
Based on the ingredients of old-fashioned gingerbread but simplified to make a slightly lighter cake, my sticky ginger cake uses golden syrup, dark brown sugar, crystallised ginger, ground ginger and ground allspice.
It produces a sticky loaf cake which keeps in a tin for a few days.
The golden syrup keeps it moist and sticky.
Baking this in the slow cooker makes a lovely soft but firm texture with crunchy edges.
This slow cooker gingerbread is a treat you’ll love to share with the whole family.
Slow cooker cakes
Why bake this in a slow cooker?
If you are a experienced baker or a novice, what can be easier than popping your cake mixture in a slow cooker.
It will bake slowly away while you get on with something else.
If you forget about it it won’t instantly burn, so it is great if you are battling with and/or ferrying around toddlers or teens!
Ingredients
Here are the ingredients you will need to make this slow cooker ginger cake. Get the quantities in the recipe card at the bottom of the page.
- butter
- caster sugar – golden caster sugar works well in this recipe, but you can use normal caster sugar too.
- dark Muscovado sugar – this adds depth of flavour as well as sweetness and rich colour, Muscovado sugar has hints of caramel flavour.
- self-raising flour
- eggs – I prefer free range large eggs.
- ground ginger, allspice – these spices give the cake that wonderful warmth.
- crystallised ginger
- golden syrup
Step by step
- Line your slow cooker pot with baking paper. I used a round 3.5 litre slow cooker.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one by one and mix in well.
- Fold in the flour, ginger, allspice and crystallised ginger until well combined.
- Add the golden syrup and mix through.
- Pour the mixture into the lined slow cooker pot. Put on the lid and put a tea towel under the lid to catch drips and stop condensation dripping onto the top of the cake.
- Cooking time: Depends on your slow cooker and whether it cooks quickly or slowly – I cooked my cake for 1 hour 20 on high then switched to low and continue to cook for 2 hours.
Switch to low to prevent the edges burning and then continue to cook until the cake is no longer wet on top. Check regularly and use a skewer or knife to test the cake to see if it is cooked through. Look out for burning round the edges too. - Remove from the slow cooker using the edges of the baking paper and allow to cool.
Serving
Whether you eat this sticky ginger cake cold or warm with whipped cream on top, you’ll enjoy that warming flavour of ginger and spice.
A lovely bake to share with family and friends and so easy to make too!
More to try
You might also like:
For loads more slow cooker cakes check out my slow cooker desserts category, Recipe Index and my guide to baking in a slow cooker.
Pin for later
Recipe
Slow Cooker Sticky Ginger Cake
Ingredients
- 200 g unsalted butter softened
- 160 g golden caster sugar
- 40 g dark muscovado sugar
- 200 g self-raising flour
- 4 medium free-range eggs
- 1 tsp ground ginger
- 1 tsp ground allspice
- 20 g crystallised fiery ginger chopped
- 1 tbsp golden syrup
Equipment
Instructions
- Line your slow cooker pot with baking paper. I used a round 3.5 litre slow cooker.
- Cream the butter and sugar together until light and fluffy.200 g unsalted butter, 160 g golden caster sugar, 40 g dark muscovado sugar
- Add the eggs one by one and mix in well.4 medium free-range eggs
- Fold in the flour, ginger, allspice and crystallised ginger until well combined.200 g self-raising flour, 1 tsp ground ginger, 1 tsp ground allspice, 20 g crystallised fiery ginger
- Add the golden syrup and mix through.1 tbsp golden syrup
- Pour the mixture into the lined slow cooker pot. Put on the lid and put a tea towel under the lid to catch drips and stop condensation dripping onto the top of the cake.
- Cooking time: Depends on your slow cooker and whether it cooks quickly or slowly – I cooked my cake for 1 hour 20 on high then switched to low and continue to cook for 2 hours. Switch to low to prevent the edges burning and then continue to cook until the cake is no longer wet on top. Check regularly and use a skewer or knife to test the cake to see if it is cooked through. Look out for burning round the edges too.
- Remove from the slow cooker using the edges of the baking paper and allow to cool.
Copperhead says
Absolutely rich and scrummy- thanks Lucy xxx
Claire says
I’d have never thought of using my slow cooker to make a cake!!
What a great idea.
And this looks perfect all sticky and dense, just how I like cake 😀
bakingqueen74 says
Can’t really go wrong with cake can you 😉
Milisa says
This is perfect for the weekend! I love easy desserts like this!
bakingqueen74 says
Yes a great bake for the weekend!
Alma Vorrei says
Hello Lucy, I love this recipe so great for well every thing!! my mom is gluten free could you make a gluten free brownie recipe? thanks for all the wonderful recipes.