TCIF: Sticky Ginger Cake

Mimi ON Nov 05, 2010 AT 11:54 am

Sticky Ginger Cake

Sticky Ginger Cake

By Sarah Adams

This cake is just how Ginger Cake should be; super moist, sweet from the treacle and fiery from the ginger. This is a real favourite amongst my friends and family and one that is requested time again. Don’t tell them you have made it straight away though as it is best eaten 2 days after baking. 

Ingredients: The Cake

Makes 1x loaf tin or an A4 size tray

230g self raising flour
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1 teaspoon mixed spice
110g unsalted butter
110g treacle
110g golden syrup
110g muscovado sugar
280g milk
1 large egg

Sticky Ginger Cake leave to cool before storing

Sticky Ginger Cake leave to cool before storing

Preparation:
Pre heat the oven to gas4 / 180˚C and line your tin.

Place all of the dry ingredients into your bowl and mix together.

Whisk the egg with the milk.

Heat the treacle and golden syrup.

Now add the butter to the dry ingredients with 1/3 of the milk. Mix well to combine and now add the rest of the milk, mixing well again. 

Pour in the hot treacle mixture and mix to combine and then pour it into your tin and bake for 1 hour – 1 ¼ hours.

Cool in the tin and store in an airtight container until ready to eat.

Pro Tip: As a little extra addition why not put some chopped crystallised ginger through it.

Sarah Adams © 2010

Click here for Sarah’s last TCIF recipe: Spiced Pumpkin Cake

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