Slow Cooker Sticky Ginger Cake Recipe

Ginger cake with one large slice cut out on board.

5 from 7 votes

Slow Cooker Sticky Ginger Cake Recipe

An easy slow cooker gingerbread cake inspired by traditional Jamaican flavours. It features a wonderfully moist, soft texture with crunchy edges, dark muscovado sugar, and pops of crystallised ginger for a comforting winter treat.

Course Baking

Cuisine Slow Cooker

Prep Time 10

Cook Time 2

Total Time 2 10

Servings

Calories 416kcal

Author Lucy Allen | BakingQueen74

Equipment

Ingredients

200 g unsalted butter softened
135 g golden caster sugar
65 g dark muscovado sugar
200 g self-raising flour
4 medium free-range eggs
2 tsp ground ginger
1 tsp ground allspice
20 g crystallised fiery ginger chopped
1 tbsp golden syrup

UK Measurements - US Measurements

Instructions

Line your slow cooker pot with baking paper. I use a round 3.5 litre slow cooker.
Cream the butter and sugar together until light and fluffy.
200 g unsalted butter, 135 g golden caster sugar, 65 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 chopped crystallised ginger until well combined.
200 g self-raising flour, 2 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: 2 hours on high approximately.
Look out for the edges burning and 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.
Remove from the slow cooker using the edges of the baking paper and allow to cool. Slice and serve.

Notes

Storage

Room Temperature: Store the cooled cake in an airtight container or a cake tin for up to 5 days. For the absolute best results, wrap the loaf tightly in greaseproof paper or foil before placing it in the tin. This traps the moisture and allows the golden syrup and dark muscovado sugar to settle, making the cake even stickier and more flavourful by day two or three!
Freezing: This cake freezes beautifully. Wrap the completely cooled cake (either whole or sliced into individual portions) tightly in a double layer of cling film or foil, then place it in a freezer-safe bag. It will keep perfectly for up to 3 months.
Defrosting: Thaw the cake at room temperature while still wrapped to keep the moisture locked inside the sponge.

Nutrition