Slow Cooker Sticky Ginger Cake

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.

Slow Cooker 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 brow sugar, crystallised ginger, ground ginger and ground allspice to produce a sticky loaf cake which keeps in a tin for a few days. The golden syrup keeps it moist and sticky.

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 tweens!

Serving Up Sticky Ginger Cake

Whether you eat it cold with a hot drink or warm with whipped cream, 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!

5 from 1 vote

Print

Slow Cooker Sticky Ginger Cake

Prep Time

10 mins

Cook Time

3 hrs

Total Time

3 hrs 10 mins

 

A warming bake

Course: Baking

Cuisine: Slow Cooker

Servings: 8

Author: bakingqueen74

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

Instructions

1. Line your slow cooker pot with baking paper. I used a round 3.5 litre slow cooker.

2. Cream the butter and sugar together until light and fluffy.

3. Add the eggs one by one and mix in well.

4. Fold in the flour, ginger, allspice and crystallised ginger until well combined.

5. Add the golden syrup and mix through.

6. 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.

7. 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.

8. Remove from the slow cooker using the edges of the baking paper and allow to cool.

For loads more slow cooker cakes check out my Recipe Index and my guide to baking in a slow cooker.

Subscribe here to get my new recipes in your inbox so you don’t miss out.

Pin for later

Related Posts:

Slow Cooker Cranberry and Ginger Tea Loaf Cake Mini Ginger and Berry Loaves Slow Cooker Christmas Cake