Recipe for Cornish Sticky Cake:


For the Fruit Layer:

For the sponge mixture:


  1. Preheat the oven to 180C/160C fan/gas. Grease and line a 900g (2lb) loaf tin
  2. To make the fruit layer, measure the syrup, butter and sugar into a pan. Gently heat, stirring, until just melted. Add the almonds, cherries, sultanas and ginger pieces and stir until combined. Spoon into the base of the tin.
  3. To make the sponge, measure all the ingredients into a bowl. Beat together until smooth and combined. Spoon on top of the fruit layer in the tin and spread out evenly.
  4. Bake for 45 minutes until well risen and lightly golden. Leave to cool for 5 minutes then tip upside down and remove the paper. Cut into slices to serve.