Sticky Ginger Cake

Sticky Ginger Cake

Based on 0 ratings
B

Bekah

Community member

"A family favourite is to have it warm with hot custard! Or have it as an afternoon snack with a cup of tea! Or even have for breakfast, your choice!!"

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings2
Tsp - Ground mixed spice
½
Tsp- ground cinnamon
Tsp- Ground Nutmeg
41⅔
Grams- Plain Flour
Tsp- Bicarbonate of Soda
25
Grams- Butter
25
Grams- Light brown sugar
25
Grams- treacle
25
Grams- golden syrup
26⅔
Grams- stem ginger
Tsp- syrup from stem ginger (optional)
egg (beaten)
  • Step 1/9

    Preheat oven to 160 degrees/gas mark 4. Grease and line cake loaf tin

  • Step 2/9

    Mix the spices together in a bowl with the plain flour and bicarbonate of soda.

  • Step 3/9

    Add the cubes of butter and mix/rub together until it resembles breadcrumbs.

  • Step 4/9

    Put the sugar, treacle, syrup and ginger syrup in a saucepan. Heat gently and stir through until all sugar is dissolved.

  • Step 5/9

    Add the stem ginger (finely chopped) to the flour, mix until evenly distributed.

  • Step 6/9

    Whilst mixing, slowly pour in the syrupy mixture until all combined and smooth and sticky in texture.

  • Step 7/9

    Add the beaten egg and beat vigorously until combined and it is smooth in texture.

  • Step 8/9

    Pour mixture into cake loaf tin and pop in oven for around 45 mins, until it is well risen and firm.

  • Step 9/9

    Once cooked, leave it to cool out of the cake tin. And EAT!

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