Sweet and Spicy Treacle Ginger Cake
"This is a dish that I made after finding an open can of Black treacle in February still left over from making my Christmas cake of 2020. This inspired me to use up what I had in my kitchen cupboards and fill it with the warm and comforting smells that the gingerbread creates when baking away. It is lockdown after all! This smell brings me nostalgic memories of my Gran baking her gingerbread and fruit loaves in her cosy home."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
pot, 2 bowls, fork, wooden spoon, baking tin, oven
Step 1/7
- 28⅛ g dark brown sugar
- 28⅛ g golden syrup
- 28⅛ g molasses (treacle)
- 28⅛ g salted butter or margarine
- pot
Melt sugar, butter, treacle and syrup in a pan
Step 2/7
- 56¼ g Self-raising Flour
- ¼ tsp ground ginger
- ¼ tsp Mixed spice (or just cinnamon would do)
- bowl
Mix flour, ginger, mixed spice in a bowl
Step 3/7
- ¼ eggs
- 37½ ml milk (semi-skimmed or whole milk)
- fork
- bowl
Gently whisk the eggs with the milk.
Step 4/7
- wooden spoon
Add the milk and eggs mixture and melted butter mixture to the bowl containing dry flour mix.
Step 5/7
- baking tin
Pour into greased baking tray/loaf tin (30 x 23 x 4cm) lined with grease proof paper.
Step 6/7
- oven
Place in the top shelf of your oven set to 160°C/325°F/Gas Mark 3 for ~50 minutes or until risen and golden. I like to cook it to the point that it’s still gooey inside.
Step 7/7
Allow to cool in baking tray slightly and then place on a cooling rack. You should be able to cut it into 16 generous slices.
Enjoy your meal!
