Sticky Ginger Marmalade Cake with Orange Glaze
A deeply spiced, moist cake that marries the warmth of ground ginger with the bright bite of marmalade and stem ginger. Dark muscovado sugar and black treacle create a rich, almost fudgy crumb, while orange zest and juice provide citrus lift throughout. The sticky glaze brushed onto the warm cake seals in moisture, and a final icing drizzle with candied ginger shards adds textural contrast. This is a baker's cake—not fussy, forgiving of minor timing shifts—that rewards careful stirring and gentle heating at the start. Serve warm with tea or as a dinner party showstopper. The spice profile is sophisticated enough for adults yet approachable for families. Make it when you want something homey that feels special.
Ingredients
- 18 tbsp unsalted butter, plus extra to grease
- 1 ¼ cups light muscovado sugardark muscovado sugar1:1sweeter_darker
deepens spice notes slightly
- 3 ½ oz black treacledark molasses1:1same_flavor
molasses slightly less intense
- 4 oz marmalade
- orange zest, finely grated from 1 unwaxed orange
- 2 medium free-range eggs, lightly beatenconventional eggs1:1same_binding
no quality difference in crumb
- 3 cups all-purpose flour
- 2 tbsp ground ginger
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp freshly ground black pepper
- ½ tsp fine salt
- ¼ tsp ground cloves
- 4 oz stem ginger, about 8 balls, choppedpreserved ginger1:1same_texture
no substitution loss
- 2 tbsp orange juice, for glaze
- 2 tbsp syrup from stem ginger jar, for glazepreserved ginger1:1same_texture
no substitution loss
- 1 tsp lemon juice, for glaze
- ¾ cups powdered sugar, sifted
- 3 tbsp orange juice, for icing
- 1 tsp syrup from stem ginger jar, for icingpreserved ginger1:1same_texture
no substitution loss
- stem ginger, chopped, to decorate(optional)preserved ginger1:1same_texture
no substitution loss
- orange zest, finely pared strips from unwaxed orange, to decorate(optional)
Instructions
- 1
Grease the springform tin with butter and line with baking paper, then grease the paper.
- 2
Heat the oven to 275°F fan.
- 3
In a pan, heat the butter, sugar, and treacle gently, stirring occasionally, until melted together.
- 4
Stir in the marmalade and orange zest, then remove from heat.
- 5
When the mixture is just tepid, stir in the eggs.
- 6
In a large bowl, whisk together the flour, ground ginger, baking powder, cinnamon, pepper, salt, and cloves.
- 7
Stir the chopped stem ginger into the dry ingredients.
- 8
Pour the treacle mixture over the dry ingredients and stir with a rubber spatula until well combined.
- 9
Pour the batter into the prepared tin.
- 10
Bake for 45-50 minutes or until a toothpick inserted in the center comes out with only a few damp crumbs.
- 11
As soon as the cake comes out of the oven, mix the glaze ingredients together and brush over the top.
- 12
Cool for 5 minutes, then turn out onto a wire rack to cool completely.
- 13
Once cooled, whisk together the powdered sugar, orange juice, and stem ginger syrup.
- 14
Drizzle the icing over the cake.
- 15
Scatter chopped stem ginger and pared orange zest strips over the top to decorate.
Tips
Melt butter, sugar, and treacle gently on low heat, stirring often. This prevents scorching the sugar and ensures even emulsification. Rushing with high heat can result in a grainy texture and harsh flavor.
Cool the treacle mixture to just tepid before adding eggs. Too-hot liquid will scramble the eggs; too-cold won't incorporate properly. Test by dipping your finger in—it should feel warm but not hot.
Brush the glaze onto the cake while it's warm from the oven. This allows it to sink in and lock moisture in the crumb. A cool cake will reject the glaze and leave it sitting on the surface.
Good to Know
Store in an airtight container at room temperature for up to 4 days. The icing and glaze help preserve moisture. Wrap individually for longer keeping.
Bake the cake a day ahead; apply glaze while warm, then add icing and fresh decoration on serving day for best appearance.
Serve warm or at room temperature with tea, coffee, or a glass of milk. Pairs well with whipped cream or crème fraîche.
Common Mistakes
Do not skip greasing the baking paper to avoid the cake sticking and tearing on removal.
Do not add eggs to hot treacle mixture to avoid scrambling them, which breaks the emulsion.
Do not overbake to avoid a dry crumb; the toothpick test is critical for this dense cake.
Do not glaze a cool cake to avoid the glaze sitting on top instead of sinking into the warm crumb.
Substitutions
molasses slightly less intense
deepens spice notes slightly
no substitution loss
no quality difference in crumb
FAQ
Can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend with xanthan gum in place of plain flour. The crumb will be slightly less tender but the spices mask any off-flavors. Bake time may increase by 5 minutes.
What if I don't have stem ginger in syrup?
Substitute candied ginger (chopped) at the same weight and omit the ginger syrup in glaze and icing. Replace with 1 tsp honey or use orange juice alone. The cake will be less sticky but still delicious.
How long does this cake keep and can it be frozen?
Keeps 4 days in an airtight container at room temperature. Freeze the unfrosted cake for up to 3 months; thaw overnight. Freeze the iced cake for up to 6 weeks. Decorate after thawing.